Pumpkin Pie Crunch Recipe

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When the fall season arrives, pumpkin dessert cravings get at their peak, especially when it’s Halloween. A traditional pumpkin pie may not be on your mind. That’s why, to make things interesting, I have a special pumpkin pie crunch recipe for you to start the holiday season on the right note.

umpkin Pie Crunch Recipe

The pumpkin pie crunch recipe is perfect for pumpkin lovers. This recipe comes packed with all the goodness of a traditional pumpkin pie but with a twist. Delicious layers of crumb cake and pumpkin pie filling are baked together and topped with pecans. And then comes a gorgeous vanilla ice cream topping for the best-ever fall treat.

Pumpkin pie crunch is basically a cross between pumpkin pecan cobbler and pumpkin pie. All you need are nine ingredients to make this delicious dish. Once this dessert is baked, you can scoop it like a warm pudding or slice it into small pieces. 

After the above description, I’m sure you must be excited about trying out this recipe. But before we move on, I want you to pin this beautiful holiday recipe, as it comes with tips and tricks to make it a stellar dish. Let’s get started!!

What Equipment Will You Need To Make Pumpkin Pie Crunch Recipe?

  • Oven – You will require an oven to bake pumpkin pie crunch. 
  • Bowl – A bowl will be needed to mix ingredients.
  • Spatula – A spatula will help you to combine ingredients.
  • Baking Pan – You will need a 9 x 13-inch baking pan to bake this dessert.
  • Knife – A knife will be needed to cut the baked pumpkin pie crunch into slices. 
  • Foil – You will require a sheet of foil paper to cover the baking pan while baking.

How Much Time Will You Need To Make Pumpkin Pie Crunch Recipe?

Preparation TimeCooking TimeTotal Time
15 Minutes1 Hour 1Hour 15 Minutes

What Ingredients Will You Need To Make Pumpkin Pie Crunch Recipe?

  • Sugar – To add sweetness to the pumpkin pie crunch recipe, you will need ¾ cup sugar. 
  • Cake Mix – A package of readymade yellow cake mix will be required to prepare the base of the pie. 
  • Pecans – A cup of chopped pecans will provide a crunch to the recipe and complement the flavor.
  • Canned Pumpkin – You will need 15 ounces of canned pumpkin to make the base of the pie.
  • Evaporated Milk – 12 ounces of evaporated Milk will be required to bind the ingredients together.
  • Unsalted Butter – This recipe requires 1 cup of melted unsalted butter.
  • Eggs – Three large eggs will be used in the batter to bind everything together.
  • Pumpkin Pie Spice – A tablespoon of pumpkin pie spice will add the traditional fall flavors to this recipe.
  • Salt – We will also use ¼ teaspoon of salt to bring out all the flavors. 

Can I Substitute Pumpkin Pie Filling for Pumpkin Puree?

While making this recipe, you may consider substituting pumpkin pie filling for puree. However, they are not the same. Pumpkin Pie Filling is made using pumpkin that has sugar and spices added in. It’s a one-stop shop for making pumpkin pie. 

Whereas pumpkin puree is simply cooked and blended pumpkin that has been canned with no sweeteners or spices added in. Therefore, these two cannot be substituted one for the other.

Can I Substitute Other Nuts For Pecans?

You don’t only have to use Pecan for this recipe. This Pumpkin Pie Crunch recipe is so versatile that any nut will work well with it, as long as you like it. You can replace pecans with almonds, walnuts, or hazelnuts. 

But don’t skip out on nuts, as they are the ‘crunch’ of this Pumpkin Pie Crunch recipe. Thus, you certainly don’t want to leave them out. Feel free to substitute pecans for any other nuts.

Pumpkin Pie Crunch Recipe

Steps To Make Pumpkin Pie Crunch Recipe

1. Prepare The Pumpkin Pie Crunch Mixture

Preheat the oven to 350°F. Grease and flour a 9×13 pan and set aside. Take a bowl and combine pumpkin, Milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.

2. Decorate The Pumpkin Pie Crunch & Bake 

Now sprinkle the cake mix powder over the pumpkin mixture and top with pecans. Mix the pumpkin mixture (per the recipe below) and spread into a 9×13 pan. Drizzle the melted unsalted butter on top and bake the pumpkin pie crunch for 25 minutes uncovered. Take it out of the oven and cover the pan with foil and bake for another 25 minutes. 

3. Time To Serve!

Your pumpkin pie crunch is ready. To serve, take it out of the oven and leave it to cool. Once cooled, cut out square pieces and top them up with vanilla ice cream or whipped cream. 

How To Make DIY Cake Mix At Home?

Don’t have packaged cake mix at hand, or do you want to make everything from scratch? Then forget about the store-bought cake mix and make your own at home. This recipe is super simple to make. Follow the steps behow to make the cake mix:

  • All you have to do is take a bowl and add two ⅓ cups of flour, one ¼ cup of sugar, one tablespoon of baking powder, ½ teaspoon of baking soda, and 3/4 teaspoon salt.
  • Whisk them up in the bowl to make a perfect cake mix.
  • Once these ingredients are combined well, you can start by preparing the pumpkin pie mixture and pouring it into the baking pan.
  • Then sprinkle this DIY cake mix on top and melted butter. 

What to Serve with Pumpkin Pie Crunch? 

Pumpkin Crunch Pie is a simple yet delicious holiday dessert that makes for a perfect Halloween treat. This dessert is best served warm or at room temperature. While you can have it both ways, this dessert tastes even better with homemade whipped cream, vanilla ice cream, or store-bought cool whip.

Moreover, I also love to drizzle some caramel sauce for its delicious flavor and eye-catching presentation.

How to Store Pumpkin Pie Crunch?

Now that you have baked and devoured your delicious Pumpkin Pie Crunch, you may be left with some leftovers. To enjoy it for the next few days, here is what you can do.

  1. In the Fridge: You can store the pumpkin pie crunch leftovers in the refrigerator for up to four days. You can serve it cold or reheat it in the oven before having it.
  1. In the Freezer: Pumpkin Pie Crunch leftovers can also be frozen for up to four weeks. You can freeze the cooked and cool portions of pumpkin pie crunch in an airtight box or bag. 

Nutritional Information

Calories372 Kcal
Carbohydrates44 g
Protein5 g
Fat21 g
Saturated Fat10 g
Cholesterol72 mg
Sodium328 mg
Potassium230 mg
Fiber1 g
Sugar28 g
Vitamin A2977IU
Vitamin C3 mg
Calcium154 mg
Iron1 mg

How Will Pumpkin Pie Crunch Recipe Look And Taste Like?

Pumpkin Pie Crunch is a delicious holiday recipe that fits best for both Halloween and Thanksgiving Day. The best part about this recipe is how quickly it comes together. The ingredients complement each other so well that you experience the gooey interiors of the pie, along with a crunch from the nuts.

This Pumpkin Pie Crunch recipe is good enough to serve 15 people.

Recipe Card

Pumpkin Pie Crunch Recipe

Pumpkin Pie Crunch Recipe

Pumpkin Pie Crunch is the perfect fall dessert! You will fall in love with this quick and easy recipe.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 15
Calories 372 kcal

Equipment

Oven
Baking Pan
Spatula
Bakin Tray
Foil
Knife

Ingredients
  

  • 1 package Yellow Cake Mix
  • 1/2 cup Pecans
  • 15 ounces Canned Pumpkin Puree
  • 12 ounces Evaporated Milk
  • 1 cup Unsalted Butter (Melted)
  • 3 Eggs (Large)
  • 1 tablespoon Pumpkin Pie Spice
  • 1/4 teaspoon Salt

Instructions
 

  • Preheat the oven to 350°F. Grease and dust flour on a 9×13 baking pan and set aside.
  • In a bowl, add to combine pumpkin puree, eggs, Milk, sugar, pumpkin pie spice, & salt. Pour the mixture into the prepared pan.
  • Sprinkle the cake mix powder over the pumpkin mixture.
  •  Top with pecans or any other nuts of your choice.
  • Drizzle melted butter over the pecans and cake mix layer.
  • Bake for 25 minutes uncovered. Cover the baking pan with foil and bake for an additional 25 minutes.
  • Remove from the oven and uncover. Cool completely.
  • Cut the baked dessert into squares and serve with vanilla ice cream or whipped cream.

Nutrition

Calories: 372kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 328mg | Potassium: 230mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2977IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 1mg
Keyword Halloween, Pumpkin Pie Crunch
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Frequently Asked Questions (FAQs)

What ingredients do we need to make pumpkin pie crunch?

To make pumpkin pie crunch, you need a pumpkin, Milk, eggs, sugar, pumpkin pie spice, & salt.

Can I Substitute Pumpkin Pie Filling for Pumpkin Puree?

No, pumpkin pie filling can’t be substituted for pumpkin puree. Both are made with different ingredients.

Can I Substitute Other Nuts For Pecans?

Yes, you can use other nuts in pumpkin pie crunches, like almonds, hazelnuts, or walnuts.

How can I store Pumpkin Pie Crunch?

You can store pumpkin pie crunch in the refrigerator for four days and in the freezer for up to four weeks.

How many people does this recipe serve?

This Pumpkin Pie Crunch recipe is good for 15 people.

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