Ingredients for Pumpkin Pie Crunch
- Yellow Cake Mix
- Solid Pack Pumpkin
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ½ tsp ginger
- ½ tsp salt
- ½ cup chopped pecans
- 2 tablespoons melted butter
- Whipped cream or your favorite topping (optional)
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How to Make Pumpkin Pie Crunch
- Preheat oven to 350°F (175°C).
- Grease a 13x9x2-inch baking pan.
- In a large bowl, whisk together: 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, ¾ cup granulated sugar, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ½ tsp ginger, and ½ tsp salt.
- Pour the pumpkin mixture into the prepared pan.
- Evenly sprinkle 2/3 of a 15.25 ounce box of yellow cake mix over the pumpkin mixture. (Reserve remaining cake mix for cupcakes).
- Top with ½ cup chopped pecans.
- Drizzle with 2 tablespoons melted butter.
- Bake at 350°F (175°C) for 50-55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
- Serve with whipped cream or your favorite topping.
- Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
96g
Fat
38g
Carbs
12g
