Pumpkin Pie Crunch Dessert
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This dessert has been on my “TO BAKE” list for a long time and finally getting a version of Pumpkin Pie Crunch Dessert has made me one happy girl!
When something calls for a whole stick of melted butter you have my attention. And so super simple to throw together. It reminds me so much of my favorite Easy Cherry Dessert but in all the fall flavors!
Pumpkin Pie Crunch Dessert
This is the perfect easy recipe instead of pie dessert, pumpkin pie flavor with a cake, and toasted pecan layer.
Recipe Notes:
- This recipe calls for a spice cake mix, don’t panic if you don’t have one – use yellow or white! It’s all good I promise. I just use a spice because it just enhances that fall vibe.
- YES, you need a whole stick of melted butter. It helps bake the cake mix, it makes the crunch and really toasts the pecans.
- You could potentially use canned pumpkin pie but know what is already in there before adding other ingredients – I like to control my spices so I don’t use it myself.
- Don’t stress about the ounces of cake mix-you are using the cake mix dry so an ounce more or less isn’t going to hurt the recipe.
I have a weakness for Mud Pie Serving Dishes and Utensils, you see my love list on Amazon!
Pumpkin Pie Crunch Dessert
Ingredients
- 1 15.5 ounce can pumpkin
- 1 12 ounce can evaporated milk
- 3 eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 1 box spice cake mix
- 1 cup chopped pecans
- 1 cup melted butter
Instructions
- In a bowl mix the pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice together until well incorporated
- Spray a 9x13 baking dish with non-stick spray and pour the pumpkin mixture into it
- Carefully sprinkle the entire dry cake mix evenly over the pumpkin layer
- Top the dry cake mix layer evenly with the chopped pecans
- Drizzle 1 cup of melted butter over everything
- Cover with foil and bake in a 350° pre-heated oven for 25 minutes, then uncover and bake an additional 25 minutes
- Serve immediately being careful as very hot or make ahead and serve later
Notes
- This recipe calls for a spice cake mix, don't panic if you don't have one - use yellow or white! It's all good I promise. I just use a spice because it just enhances that fall vibe.
- YES, you need a whole stick of melted butter. It helps bake the cake mix, it makes the crunch and really toasts the pecans.
- You could potentially use canned pumpkin pie but know what is already in there before adding other ingredients - I like to control my spices so I don't use it myself.
- Don't stress about the ounces of cake mix-you are using the cake mix dry so an ounce more or less isn't going to hurt the recipe.
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
