Pumpkin Pie Crunch

Pumpkin Pie Crunch

  • 1 can pumpkin (15 oz, solid pack)
  • 1 can evaporated milk
  • 3 eggs
  • 1 1/2 C sugar
  • 4 t pumpkin pie spice
  • dash salt
  • 1 spice or yellow cake mix
  • 1 stick butter-melted

Combine the first 6 ingredients and pour into a greased 9×13 pan.

Sprinkle dry cake mix on top then drizzle with butter.

Bake 50-55 min at 350.


6 thoughts on “Pumpkin Pie Crunch”

  1. Nope, can’t do it. Have to make pies. BUT I think I’ll make this for our co-op’s Thanksgiving lunch. How many people does this feed?
    Anywhere from 12-24, but since it is made in a 9×13, you can chop it into as many bits as you like.

  2. Hello, Do you need to grease the 9×13 first? Should I assume that the cake mix is added as is, dry, to the top? It turns into a crunch type topping? Sounds yummy, and I happen to have all the ingredients stocked! Thanks, Miko

    You can grease the pan first, but it isn’t necessary. Yes, the cake mix is sprinkled on dry, then you drizzle the melted butter on top. This is a great dessert!

  3. This looks great. I do a similar thing with the white (or yellow or whatever) cake mix called “Peach Delight.”

    One large can of peaches, drain off a little of the juice
    one small can of peaches, drain off all the juice
    Dump in a 9×13 dish, sprinkle cake mix on top, drizzle with melted butter. Bake 45 min at 350, til browned on top. Mmm hmm!


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