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In case you’re uninterested in the identical previous pumpkin desserts each fall, you’ve simply stumbled upon your new go-to deal with. This Pumpkin Pie Crunch recipe is the final word mix of creamy pumpkin pie filling, a crunchy pecan topping, and buttery cake combine goodness. It’s like a pumpkin pie, however higher—as a result of who doesn’t love a little bit additional crunch with their creamy pumpkin layer?
Why You’ll Fall in Love with Pumpkin Pie Crunch
Pumpkin Pie Crunch Cake (or generally referred to as Pumpkin Dump Cake) is a brilliant easy cake mix-based bar that’s mainly the filling of a pumpkin pie that’s topped with dry vanilla or yellow cake combine, nuts, and melted butter. Mainly like a cross between my (wildly widespread) Pumpkin Pecan Cobbler and my Pumpkin Pie.
After it’s baked, you may scoop it like a heat pudding or cobbler or slice it into items and high it with whipped cream or a scoop of ice cream. It has a complete of 9 easy pantry components and will get baked for hour to verify it’s utterly cooked. So so scrumptious heat or at room temperature. I’m going to be making this all season lengthy!
Components Wanted for Pumpkin Pie Crunch
Get able to make the proper fall dessert! Right here is all the pieces you’ll want to assemble up:
- Pure pumpkin: To not be confused with pumpkin pie filling. That is strong pack pumpkin with no added sugar or spices.
- Granulated sugar: Sweetens the pumpkin layer excellent.
- Pumpkin pie spice: Provides that heat, cozy taste all of us love throughout pumpkin season.
- Salt: Enhances all of the flavors.
- Eggs: Helps create a creamy pumpkin layer.
- Evaporated milk: Offers a easy, creamy texture to the pumpkin combination.
- Field of yellow cake combine: I take advantage of Betty Crocker Tremendous Moist, however Duncan Hines works too.
- Pecans, toasted and chopped: Provides a crunchy topping that’s simply divine.
- Butter, melted: Brings the dry cake combine collectively, creating that golden brown, buttery crust.
- Whipped cream and caramel sauce (elective): For serving, as a result of why not?
Variations
- Spice cake combine: Swap the yellow cake combine for a spice cake combine to amp up the autumn flavors.
- Walnuts as a substitute of pecans: In case you’re out of pecans, walnuts work simply as effectively. Additionally think about using almonds or hazelnuts.
- Dairy-free possibility: Use coconut milk rather than evaporated milk.
- Gluten-free possibility: Sub in a gluten-free cake combine for a GF-friendly dessert.
The best way to Make Pumpkin Pie Crunch
The most effective half about this recipe is how shortly it comes collectively! The toughest half is ready the complete hour of baking time. For full recipe particulars, together with ingredient measurements, see the printable recipe card down under. Right here’s methods to make it:
1. Make the Pumpkin Layer
In a big bowl, whisk collectively pumpkin, granulated sugar, salt, pumpkin spice, eggs and evaporated milk till easy and eggs are integrated effectively. Pour this combination into the underside of a greased (with cooking spray) 9×13 glass baking dish.
Canned Pure Pumpkin vs Canned Pumpkin Pie Filling: Each are non-synonymous with one another. Pumpkin Pie Filling is a canned pumpkin that has sugar and spices added in. It’s a one-stop-shop for making a pumpkin pie. Pumpkin Puree, Pure Pumpkin, or 100% Pure Pumpkin (equivalent to Libby’s) is solely cooked and blended pumpkin that has been canned with no sweeteners or spices added in. They can’t be substituted one for the opposite in any pumpkin recipes.
2. Prime With Crunch Topping
Onto the highest of the pumpkin pie combination, evenly sprinkle a full field of vanilla, yellow or white cake combine with chopped pecans and melted butter. Do your finest to cowl the highest evenly with butter. A number of dry crumbs peeking by ought to get absorbed into the general cake.
The nuts are the ‘crunch’ of this Pumpkin Crunch Cake so that you actually don’t wish to go away them out. Be at liberty to substitute with one thing you’d choose instead.
3. Bake the Pumpkin Pie Crunch Cake
Rigorously switch the cake to the middle of a preheated oven at 350° F. Bake 60-80 minutes or till utterly set. Cool at the very least 10 minutes earlier than chopping and serving. The longer you let it cool, the prettier your items will come out. The primary row is fairly tough, however after that, it’s best to get good clear slices.
What to Serve with Pumpkin Pie Crunch Cake
Identical to any cobbler, crisp or crumble, this cake is finest served heat or at room temperature with do-it-yourself whipped cream, vanilla ice cream, or retailer purchased Cool Whip. I additionally wish to drizzle caramel sauce over high the entire thing for a pleasant presentation, however that after all is elective.
Storing + Make Forward Instructions
Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
To Freeze: you may freeze Pumpkin Pie Crunch! Wrap it tightly in plastic wrap and retailer in an hermetic container. Thaw within the fridge earlier than reheating.
To Make Forward: Make it a day or two forward and retailer within the fridge. Reheat in a low oven earlier than serving.
Different Pumpkin Desserts You Will Love
Whereas this specific recipe for Pumpkin Crunch Cake pushed its solution to the highest of my pumpkin treats checklist, listed here are just a few extra recipes I’m positive you’ll love! I’d extremely suggest this recipe for Thanksgiving dinner together with a few of these different reader favorites:
You should definitely try my entire archive of Pumpkin Desserts in addition to Thanksgiving Recipes. I’ve a lot of straightforward, crowd-pleasing favorites to select from.
Whether or not you’re prepping for Thanksgiving dinner or simply craving a fall-flavored dessert, this straightforward recipe is about to turn into a favourite in your kitchen. Good for pumpkin followers and an awesome addition to any dessert desk! The printable recipe card is under. Have an awesome day, associates! 🙂
In case you make this recipe, I’d actually recognize it in the event you would give it a star score and go away your overview within the feedback! In case you have an image of your completed dish, put up it on Instagram utilizing the hashtag #laurenslatest and tagging me @laurens_latest.
Pumpkin Pie Crunch Recipe
This Pumpkin Pie Crunch Recipe is the tastiest (and best!) dessert for Fall. It is like half pumpkin pie filling and half cobbler topping. Made merely with a yellow cake combine, pecans, pumpkin and spices, you’ll love this scrumptious dessert.
Directions
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Preheat oven to 350° F. Spray a 9×13 glass pan with nonstick cooking spray and put aside.
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In a big bowl, whisk pumpkin, sugar, pumpkin pie spice, salt, eggs and evaporated milk collectively till utterly easy. Pour into the underside of ready pan.
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Sprinkle with cake combine evenly and gently press to flatten the highest. Sprinkle with chopped pecans and drizzle with melted butter.
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Bake 60-80 minutes or till cake is totally set. Begin checking at 60 minutes to make sure you do not over bake. Cool 10 minutes earlier than chopping and serving with ice cream or whipped cream. Drizzle with caramel sauce if desired.
Diet
Energy: 371kcal | Carbohydrates: 46g | Protein: 5g | Fats: 19g | Saturated Fats: 9g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 78mg | Sodium: 483mg | Potassium: 178mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4605IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 1mg
