Pumpkin Crunch
This dessert has a soft, sweet pumpkin pie filling with a crunchy crumbly top. You get the best of both worlds in this Pumpkin Crunch, a deliciously easy fall classic.
Ingredients
- 16 ounces pumpkin
- 12 ounces evaporated milk
- 1 cup sugar
- 3 large eggs
- 4 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted
- 1 cup walnuts or pecans, chopped
Instructions
- Using a hand mixer, combine the first 5 ingredients in a large bowl. Pour the pumpkin mixture into a greased 9x13-inch baking dish. Sprinkle one box of yellow cake mix over the pumpkin mixture.
- Melt the butter and drizzle it over the cake mix. Add the chopped walnuts to the top of the dessert.
- Bake the dessert in a 350 degree oven for 50-55 minutes. It will be golden brown and crunchy on top, yet soft on the bottom.
- Remove the dessert from the oven and cool slightly. Recipe makes 12 servings. Serve while warm with vanilla ice cream or whipped cream.
Equipment
- 1 13x9 inch baking dish
- 1 electric hand mixer
Notes
What type of nuts should I use in this recipe?
It is really a matter of preference. I have made Pumpkin Crunch with walnuts, pecans and pistachios. All of them were delicious and had amazing fall flavors. So, use what you and your family like the best. Enjoy!
Nutrition
Calories: 393kcalCarbohydrates: 58gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 85mgSodium: 364mgPotassium: 260mgFiber: 1gSugar: 39gVitamin A: 3.709IUVitamin C: 4mgCalcium: 188mgIron: 2mg