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Pumpkin Pie Crunch

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Ingredients

Adjust Servings:
1 (18 ounce) package yellow cake mix (use 2/3 of a box)
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/4 cups sugar (use 1 cup)
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pecans, chopped
1 cup butter, melted (used 1/2 cup)
whipped topping

Nutritional information

318.5
Calories
163 g
Calories From Fat
18.2 g
Total Fat
7.7 g
Saturated Fat
57.8 mg
Cholesterol
336.3 mg
Sodium
36.7 g
Carbs
1 g
Dietary Fiber
24.1 g
Sugars
4.1 g
Protein
105g
Serving Size

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Pumpkin Pie Crunch

Features:
    Cuisine:

    Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, 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.)

    • 85 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Pumpkin Pie Crunch, Several reviewers complain about the recipe being too sweet and/or too buttery as originally written I’ve included the amounts use, which I think are ‘just right’ Also, since I usually don’t have pumpkin pie spice in the house, 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 ), 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!


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Grease Bottom of 13x9x2-Inch Pan.

    3
    Done

    Combine Pumpkin, Evaporated Milk, Eggs, Sugar, Pumpkin Pie Spice and Salt in Large Bowl.

    4
    Done

    Pour Into Pan.

    5
    Done

    Sprinkle Dry Cake Mix Evenly Over Pumpkin Mixture. Top With Pecans.

    6
    Done

    Drizzle With Melted Butter.

    7
    Done

    Bake at 350f For 50 to 55 Minutes or Until Golden. (check It Early).

    8
    Done

    Cool Completely. Serve With Whipped Topping. Refrigerate Leftovers.

    Avatar Of Ulla Beard

    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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