If you’re as obsessed with pumpkin desserts as I am, you’re gonna love the flavor of this Pumpkin Pie Crunch recipe!
It’s the perfect dessert for anyone craving that pumpkin spice goodness, but with a little extra “oomph.”
What sets this sweet treat apart from your classic pumpkin pie is the delicious streusel topping. It adds a crunch that complements the creamy pumpkin pie filling like a dream.
If you want to change things up this Thanksgiving dinner, add this pumpkin crunch recipe to your baking repertoire.
It’s quick, it’s easy, and it’s everything you love about pumpkin, but with an extra layer of awesome – this is what great recipes are all about!
You’ll find all the ingredients to make this Pumpkin Pie Crunch recipe in your local grocery store:
- Pumpkin puree: This is what gives the dish its iconic pumpkin flavor and creamy texture. Use a can of pumpkin or make your own!
- Eggs: The binding agents that also add a bit of fluffiness to the filling. Use large eggs.
- Evaporated milk: Adds creaminess and richness to the filling.
- Sugar: A little cup of sugar brings a nice bit of sweetness.
- Pumpkin pie spice: A mix of cinnamon, nutmeg, and cloves.
- Butter pecan cake mix: This yellow cake mix helps form the crunchy topping.
- Pecan pieces: These crunchy pecans add another layer of texture and flavor.
- Butter: A cup of butter is drizzled on top – adding richness and ensuring the topping turns into a crunchy layer of heaven.
- Topping: Cool Whip, some homemade whipped cream, or perhaps even vanilla ice cream – your choice!
How to make Pumpkin Pie Crunch
Let’s jump right into it, shall we? These steps will guide you through making this easy dessert. If you need extra help, just check the recipe card below.
Step 1: Preheat
Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking dish.
Step 2: Mix the ingredients
In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice.
Mix well with a hand mixer and pour the mixture into the baking dish.
Spread the filling evenly with a spatula or knife, especially into the corners.
Step 3: Add the cake mix
Carefully sprinkle butter pecan cake mix over the filling, making sure to get into the corners. Level the dry cake mix with the back of the spoon.
Sprinkle chopped pecans or pecan pieces evenly over the top of the cake mix.
Finally, drizzle melted butter all over the surface of the entire cake.
Step 4: Bake
Bake for 60 minutes until golden brown, adding extra time as needed based on your oven.
Expert Pumpkin Pie Crunch tips
With these expert tips in your back pocket, your pumpkin crunch cake recipe will be perfect every time.
- Non-Stick Magic: Make sure that you grease your baking pan well so the cake doesn’t stick.
- Hot and Ready: Make sure your oven is fully preheated before popping in the cake. An accurate oven temp is key to baking perfection.
- Toothpick Test: To check if your cake is done, stick a straw or toothpick into the topping. If it comes out clean, you’re good to go!
- Avoid the Splatter: Pumpkin tends to splatter like crazy when mixed. Swap out the hand mixer for an immersion blender to keep things neat and tidy.
How to serve
When it comes to serving your pumpkin pie crunch cake, you have plenty of choices!
Ice cream and Cool Whip are always solid choices. Want to go all out? Drizzle a little caramel sauce over the top.
If you’re a whipped cream enthusiast, pile it on! And if you want to really uptick the sweetness, pair it with a scoop of ice cream.
How to store
Now, if you’re lucky enough to have some leftovers, you’ll need to keep them fresh.
Forget room temperature – the fridge is where this beauty belongs. Simply cover the pie up and pop it in the refrigerator for up to three days.
When you’re ready to serve again, just take it out and let the indulgence continue!
Here are some of the questions people have asked me:
Can I change up the cake mix?
Check these Cake Mix Hacks for more info.
Can I make my own pumpkin pie spice mix?
Sure, making your own pumpkin pie spice mix is quite easy! All you need is cinnamon, nutmeg, cloves, and a touch of ginger.
Mix them together, and voila, you’ve got yourself some homemade pumpkin pie spice. It’s that simple!
What should I do if my topping doesn’t get crunchy?
If your topping isn’t quite as crunchy as you’d like – try popping it back in the oven and increasing the temperature slightly for a few more minutes. Keep an eye on it to avoid burning!
Where did I get my inspiration for this recipe?
I’ve always been a pumpkin pie fan – they were a staple of my catering business back in the day.
And being such a fan of pumpkin, I’m constantly looking through the newest recipes for inspiration. I then jazz them up with my own twists – pumpkin being a common choice!
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Pumpkin fans rejoice! Here’s another pumpkin dish to add to your roster. I hope you love it.
THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.
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See you soon!
If you’ve made this delicious Pumpkin Pie Crunch, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!
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- Can you make pie crust ahead of time?
Pumpkin Pie Crunch Recipe
An easy to make dessert perfect for the holidays. All the sweetness of pumpkin pie, but so easy to make and feeds a crowd too!
- 1 large can pumpkin puree ((15 oz/796 ml)
- 1 can evaporated milk (12 oz/354 ml)
- 4 eggs
- 1 cup white sugar
- 1 1/2 teaspoons pumpkin pie spice* (make your own!)
- 1 box butter pecan cake mix
- 1 cup pecan pieces
- 1 cup unsalted butter, melted
- Cool Whip, Whipped Cream or Vanilla Ice Cream for Topping!
- Preheat oven to 350 degrees F (180 degrees C). Grease or spray a baking dish that is 9x13 inch
- In a large bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
- Using a hand mixer, mix well, and pour evenly into the baking pan. But be careful! Pumpkin has a high spatter so you might want to use an immersion blender instead of the hand mixer.
- Spread the filling evenly with a spatula or knife, especially into the corners.
- Using a dessert (large spoon) carefully sprinkle the butter pecan cake mix over the pumpkin filling, making sure to get into the corners.
- Level the cake mix on the filling using the back of your spoon. Sprinkle chopped pecans or pecan pieces evenly over the cake mix.
- The final step is to drizzle the melted butter all over the top using a large spoon. The melted butter will cover the entire cake.
- Bake for 60 minutes at first and then add time depending on your oven. If you stick a straw or toothpick into the cake topping it should come out clean.
- Refrigerate until ready to serve.
- Serve with a scoop of your fave vanilla ice cream or whipped topping like Cool Whip!
Pumpkin Pie Spice: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ginger and 1/8 tsp ground cloves. That's it!
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Amount Per Serving: Calories: 409Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 91mgSodium: 297mgCarbohydrates: 48gFiber: 2gSugar: 33gProtein: 6g
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