Pumpkin Pie Crunch

"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.)"
photo by Marg CaymanDesigns photo by Marg CaymanDesigns
photo by Marg CaymanDesigns
photo by gmorita11 photo by gmorita11
photo by Marg CaymanDesigns photo by Marg CaymanDesigns
photo by carlyandlee photo by carlyandlee
photo by CookinDiva photo by CookinDiva
Ready In:
1hr 5mins




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

Questions & Replies

default avatar
  1. bomi2
    Can I make two pies instead of 9x13? What do I need to do different if anythiing?


  1. 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
  2. XSoftSense
    this is VERY easy and oh so YUMMY!!!!! a family favorite!!!!!
  3. 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
  4. 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
  5. 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!


  1. Andrea in NH
    This is my new pumpkin dessert. The taste is great. Creamy pumpkin and crunchy topping. I used skim evaporated milk, Splenda instead of sugar, omitted the salt and used 1/4 c of butter. DH thanks you too!
  2. Mish K.
    I dislike plain old pumpkin pie, and this was a hit. I used chopped hazelnuts instead of pecans, and it was very good. Next time I will double the filling to make it thicker. This has replaced pumpkin pie at my house!



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