Ingredients for Pumpkin Pecan Crumble Pie
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- White Cake Mix
- 1 cup pecan halves
- Butter
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How to Make Pumpkin Pecan Crumble Pie
- Preheat oven to 350°F (175°C).
- Grease a 13 x 9 inch baking pan.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup granulated sugar, and 2 teaspoons pumpkin pie spice until completely smooth.
- Pour the pumpkin mixture into the prepared baking pan.
- Evenly sprinkle 1 (15.25 ounce) box dry yellow cake mix over the pumpkin mixture.
- Sprinkle 1 cup pecan halves over the cake mix.
- In a small bowl, melt 1/2 cup (1 stick) unsalted butter. Pour melted butter evenly over the pecans.
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean. Let cool completely.
- Refrigerate for at least 2 hours before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
169g
Fat
42g
Carbs
19g
