Indulge in the ultimate fall dessert with this Pumpkin Pie Crunch Yum Yum recipe—a delectable twist on traditional pumpkin pie that’s as easy to make as it is irresistible. This dessert layers a creamy, spiced pumpkin filling with a buttery crumb topping made from yellow cake mix, melted butter, and crunchy pecans, creating the perfect combination of smooth and crunchy textures. With just 15 minutes of prep time, your oven will do the rest, baking this crowd-pleasing treat to golden perfection. Serve it warm or chilled with a dollop of whipped cream for a cozy, holiday-inspired indulgence that’s ideal for Thanksgiving gatherings or any autumn occasion. Perfect for pumpkin lovers, this dessert combines the best of pie and crisp in one delicious bite!
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Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the canned pumpkin puree, evaporated milk, large eggs, granulated sugar, pumpkin pie spice, and vanilla extract. Whisk until smooth and well mixed.
Pour the pumpkin mixture evenly into the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, ensuring it covers the surface completely.
Melt the unsalted butter and drizzle it evenly over the cake mix layer.
Sprinkle the chopped pecans evenly on top for a crunchy texture.
Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and set.
Remove from the oven and let cool for at least 30 minutes before slicing and serving.
Serve with a dollop of whipped cream on top for the perfect finishing touch.
Serving size | (1789.6g) |
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Amount per serving | % Daily Value* |
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Calories | 4975.0 |
Total Fat 259.5g | 0% |
Saturated Fat 87.9g | 0% |
Polyunsaturated Fat 3.9g | |
Cholesterol 684.5mg | 0% |
Sodium 2882.3mg | 0% |
Total Carbohydrate 658.0g | 0% |
Dietary Fiber 28.0g | 0% |
Total Sugars 465.0g | |
Protein 77.3g | 0% |
Vitamin D 376.2IU | 0% |
Calcium 1764.1mg | 0% |
Iron 19.0mg | 0% |
Potassium 3126.1mg | 0% |
Source of Calories