Okay, y’all, this pumpkin pie crunch recipe is my favorite fall recipe EVER. I actually already have this same basic recipe on my blog, but it’s called a pumpkin crunch cake. I love this recipe so much it deserves two posts, haha! Pumpkin crunch cake, pumpkin pie crunch—whatever you call it, I just know that it’s AMAZING.
Pumpkin Pie Crunch Recipe
As I recently mentioned, I’m a pretty big fan of dump cake recipes. I love recipes where you just throw a bunch of tasty ingredients into a baking pan and call it a day.
That’s definitely the method for greatness with this pumpkin pie crunch!
Since I’ve been making this dish every year for Thanksgiving for quite some time, I’ve found that my family no longer asks for pumpkin pie. This pumpkin pie crunch has become my family’s new classic pumpkin dessert recipe.
I’ve got to say, it’s so delicious that it really puts pumpkin pie to shame. No offense to all of you pumpkin pie fans! :)
I think one of the reasons that this pumpkin pie crunch has become such a favorite for me, personally, is the layering of flavors and textures. I really adore that crunchy topping in every bite.
I’m going to be buying this gorgeous pumpkin-color baking dish before the next time I make this recipe. Isn’t that going to be pretty?
Which pumpkin desserts are staples for your family during the holiday season?
More Tasty Pumpkin Desserts
- The Best Pumpkin Cookies
- Easy Pumpkin Cinnamon Rolls
- Pumpkin Spice Cake with Cream Cheese Frosting
- Incredible Pumpkin Cupcakes
- 1 can (15.5 oz.) pumpkin puree
- 1 can (12 oz.) evaporated milk
- 3 large eggs
- 1½ cups sugar
- 1 tbsp. pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp. salt
- 1 package yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
- Preheat oven to 350°F. Grease and flour a 13 x 9-inch pan.
- Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well combined.
- Pour your pumpkin mixture into the pan. Sprinkle the top with your dry cake and drizzle with butter.
- Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
- Cool completely. To serve, cut into squares.