Ingredients for Pumpkin Pecan Crunch
- 1 (15 ounce) can pumpkin puree
- Evaporated Milk
- 2 large eggs
- Granulated Sugar
- Brown Sugar
- 6 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Yellow Cake Mix
- 1 cup pecans
- ½ cup (1 stick) unsalted butter, melted
- whipped cream (optional)
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How to Make Pumpkin Pecan Crunch
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup milk, 2 large eggs, ¾ cup granulated sugar, ¾ cup packed brown sugar, 5 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and ½ teaspoon salt until smooth.
- Grease a 13x9 inch baking pan with nonstick cooking spray.
- Pour the pumpkin mixture into the prepared baking pan.
- In a medium bowl, combine 1 (15.25 ounce) box yellow cake mix and 1 teaspoon pumpkin pie spice. Whisk until combined.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Sprinkle 1 cup pecans evenly over the cake mix layer.
- Drizzle melted ½ cup (1 stick) of unsalted butter evenly over the pecans.
- Bake for 50 minutes, or until the topping is golden brown and the center is set.
- Let cool completely before refrigerating. For best results, chill overnight.
- Let stand at room temperature for 30 minutes before serving.
- Serve warm or chilled, topped with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
90g
Fat
31g
Carbs
11g
