Okay, friends, let’s talk fall baking! And more specifically, let’s dive headfirst into the easiest, most comforting dessert EVER: my go-to Pumpkin Pie Crunch Recipe. Seriously, if you’re looking for something that tastes like you spent hours slaving away in the kitchen but actually took, like, ten minutes to throw together… this is it.
The magic is all in that buttery, crunchy topping. It’s like a hug in every bite, ya know? And the pumpkin pie filling? Oh. My. Goodness. It’s pure autumn bliss. Not too sweet, perfectly spiced, and just… right.
I have SO many memories of making this during the holidays. One year, my oven decided to go rogue right before Thanksgiving, and I was panicking! But even with a slightly wonky oven temp, this Pumpkin Pie Crunch came out amazing. It’s pretty foolproof, trust me. It’s become a tradition for my family, and I’m so excited to share it with you!
Why You’ll Love This Pumpkin Pie Crunch Recipe
Seriously, what’s not to love? Okay, maybe doing dishes, but this recipe is SO worth it! Here’s why I think you’ll be obsessed:
Quick and Easy Dessert
Minimal prep time, simple instructions… it’s basically impossible to mess up! Perfect for when you need a dessert, like, NOW.
Perfect for Fall Gatherings
Holidays, potlucks, family dinners… everyone always raves about this Pumpkin Pie Crunch. It’s a total crowd-pleaser, I promise!
Buttery and Crunchy Texture
That creamy pumpkin filling paired with the buttery, crunchy topping? Ugh, it’s heaven. The textures are just *chef’s kiss*.
Classic Pumpkin Pie Flavor
It’s got all the warm, comforting spices you expect from pumpkin pie, but in a fun, easy-to-eat crunch! What’s not to love?
Ingredients for the Best Pumpkin Pie Crunch Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Pumpkin Pie Crunch. Don’t skimp on the good stuff, okay? We’re going for flavor here!
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling – big difference!)
- 1 (12 ounce) can evaporated milk (trust me on this one, it’s key!)
- 3 large eggs (they gotta be large!)
- 1 cup granulated sugar (for that touch of sweetness)
- 1 teaspoon ground cinnamon (can’t have pumpkin without cinnamon!)
- 1/2 teaspoon ground ginger (adds a little zing!)
- 1/4 teaspoon ground cloves (just a pinch!)
- 1 box (15.25 ounce) yellow cake mix (the dry mix, don’t make the cake!)
- 1 cup butter, melted (YES, a whole cup. Don’t even think about substituting!)
- 1 cup chopped pecans (optional, but SO good!)
Ingredient Notes and Possible Substitutions
Okay, a couple of quick notes! First, that yellow cake mix? You can totally swap it for spice cake mix if you want to amp up the spice factor. It’s delicious either way! And if pecans aren’t your thing, walnuts or even some chopped almonds would be yummy too. Just make sure they’re toasted for extra flavor! Oh, and if you’re feeling adventurous, a splash of vanilla extract in the pumpkin mixture never hurt anyone!
How to Make Pumpkin Pie Crunch Recipe: Step-by-Step Instructions
Okay, here’s the fun part! Let’s get down to business and actually MAKE this amazing Pumpkin Pie Crunch. Trust me, it’s easier than you think! Just follow these steps, and you’ll be in pumpkin pie heaven in no time.
Preparing the Pumpkin Filling
First things first, grab a big ol’ bowl and dump in that pumpkin puree, evaporated milk, eggs, sugar, and all those lovely spices: cinnamon, ginger, and cloves. Now, mix it all together until it’s nice and smooth. Don’t overmix it, just get everything combined. Easy peasy!
Assembling the Pumpkin Pie Crunch
Alright, now pour that pumpkin mixture into a greased 9×13 inch baking dish. Make sure it’s evenly distributed! Next, sprinkle that dry cake mix ALL over the pumpkin. Try to get it as even as possible. Finally, pour that melted butter over the cake mix. Yep, all of it! This is what makes that crunchy topping so amazing.
Baking and Cooling Your Pumpkin Pie Crunch Recipe
Pop that baby into a preheated oven at 350 degrees F (175 degrees C) and bake for 50-55 minutes. Keep an eye on it! You’ll know it’s done when it’s golden brown and set. Let it cool *slightly* before serving. I know, it’s hard to wait, but trust me, it’s worth it!
Tips for the Perfect Pumpkin Pie Crunch Recipe
Want to take your Pumpkin Pie Crunch from “good” to “OMG AMAZING”? I’ve got a few tricks up my sleeve! First, make sure that butter is *completely* melted. Little chunks of unmelted butter can mess with the topping’s texture. Also, if you notice the topping getting too brown while baking, just tent it with foil. And whatever you do, don’t skip the cooling time! Letting it set just a bit makes it easier to serve and keeps the crust from getting soggy. Trust me on this!
Variations on This Pumpkin Pie Crunch Recipe
Okay, so you’ve made the classic Pumpkin Pie Crunch… now what? Let’s get a little wild! My absolute FAVORITE thing to do is use brown butter instead of regular melted butter. It adds this nutty, caramelly flavor that’s just… wow. You could also try adding a teaspoon of pumpkin pie spice to the cake mix for an extra kick! And for toppings? Oh, the possibilities! Toasted coconut flakes, chocolate chips (mini or regular!), a drizzle of maple syrup… go crazy!
Serving Suggestions for Your Pumpkin Pie Crunch Recipe
Okay, so your Pumpkin Pie Crunch is baked, cooled (a little!), and ready to go. But what should you serve with it? My go-to is a big dollop of whipped cream. It’s classic for a reason! Vanilla ice cream is also AMAZING – the cold creaminess with the warm crunch? Yes, please! And if you’re feeling extra fancy, a drizzle of caramel sauce is always a good idea. Seriously, you can’t go wrong!
Storing and Reheating Your Pumpkin Pie Crunch Recipe
Got leftovers? Lucky you! This Pumpkin Pie Crunch is just as good (maybe even better?) the next day. Just pop it in the fridge, covered, and it’ll keep for about 3-4 days. When you’re ready for round two, a quick zap in the microwave or a low oven (just until warmed through!) will do the trick. Just don’t overheat it, or the topping might get a little soggy.
Pumpkin Pie Crunch Recipe FAQs
Got questions? I’ve got answers! Here are a few things folks often ask about this delicious Pumpkin Pie Crunch Recipe.
Can I use a different type of milk?
Okay, so evaporated milk really gives this recipe its signature texture, but if you’re in a pinch, you *could* try using whole milk. Just know that it might not be quite as creamy. Some folks have also used coconut milk (the canned kind, not the carton!), which adds a fun little twist! Just experiment and see what you like!
Can I make this Pumpkin Pie Crunch Recipe ahead of time?
You betcha! This is a great make-ahead dessert. Just assemble it and keep it covered in the fridge. Then, bake it off when you’re ready to serve! I wouldn’t assemble it *too* far in advance (like, more than a day), or the cake mix might get a little soggy.
How do I prevent the topping from burning?
Ah, a classic concern! If you notice the topping getting too brown while baking, just tent the dish with some foil. That’ll protect it from getting too dark while the filling finishes cooking. Keep an eye on it, though!
Can I freeze Pumpkin Pie Crunch?
Freezing is possible, but the topping might lose some of its crunch. If you’re gonna do it, let it cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to a month. Thaw it in the fridge overnight and then warm it up in the oven. It won’t be *exactly* the same as fresh, but it’ll still be yummy!
Nutritional Information for Pumpkin Pie Crunch Recipe
Okay, friends, let’s talk nutrition… but with a HUGE disclaimer! Since ingredient brands and amounts can vary *so* much, I can’t give you exact numbers. Just know that this Pumpkin Pie Crunch is a *dessert*, okay? Enjoy it in moderation! If you’re super concerned, plug the recipe into a nutrition calculator with the specific brands you use. But honestly? Just enjoy a slice and savor every bite!
Enjoyed This Pumpkin Pie Crunch Recipe?
So, did you love it? I hope so! If you made this Pumpkin Pie Crunch, I’d LOVE to hear about it! Leave a comment below and tell me what you thought. And don’t forget to rate the recipe! Share it with your friends on social media, too! Happy baking!
Print
Irresistible Pumpkin Pie Crunch Recipe in Just 1 Hour
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy pumpkin pie crunch recipe with a buttery, crunchy topping.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 box (15.25 ounce) yellow cake mix
- 1 cup butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and cloves. Mix well.
- Pour pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle dry cake mix evenly over the pumpkin mixture.
- Pour melted butter over the cake mix.
- Sprinkle chopped pecans over the top, if desired.
- Bake for 50-55 minutes, or until golden brown and set.
- Let cool slightly before serving.
Notes
- Serve warm or cold.
- Store leftovers in the refrigerator.
- You can substitute spice cake mix for yellow cake mix.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
