Pumpkin Pie Crunch

Submitted by Marg (CaymanDesigns)

"Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)"

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 20

ingredients

• 510.29 g package yellow cake mix (I use 2/3 of a box)
• 453.59 g can solid pack pumpkin
• 340.19 g can evaporated milk
• 3 eggs
• 295.73 ml sugar (I use 1 cup)
• 19.71 ml pumpkin pie spice
• 2.46 ml salt
• 236.59 ml pecans, chopped
• 236.59 ml butter, melted (I used 1/2 cup)
• whipped topping

directions

1. Preheat oven to 350°F.
2. Grease bottom of 13x9x2-inch pan.
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
4. Pour into pan.
5. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
6. Drizzle with melted butter.
7. Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
8. Cool completely. Serve with whipped topping. Refrigerate leftovers.

Reviews

[Rosie]

An outstanding easy, delicious recipe that everyone loves!!! I have taken this to several parties and it is loved by everyone. It is a must that you bake it in a 9 x 13 pan and serve with whip cream

 

[XSoftSense]

this is VERY easy and oh so YUMMY!!!!! a family favorite!!!!!

 

[Sheila Brown]

i served this to my card club this month, they all loved it and asked for the recipe. i give it a 5 star rating

 

[BakinBaby]

Wow.... What a keeper. The creamy pumpkin layer mixed with the crunchy toppping was delightful. I served this yummy delight to friends last evening. Everyone loved it. I'm thinking if trying butternut squash from my garden next time. Thanks for sharing another keeper. Maryanne

 

[gmorita11]

So good! Used 1/2 cup butter and 2/3 of the cake batter. It didn't come out as thick as I had hoped, so I just layered the pieces on top of each other (looks like a layered pie, crust and nuts on the bottom with crust and nuts in the center) and added whipped cream on top. It came out SUPER DELICIOUS!!!! Layering it is definitely is a good idea!