Pumpkin Crunch

Pumpkin Crunch

Great for a alternative to boring Pumpkin Pie. This is VERY RICH! YOU WILL GET FAT if you eat this alot! - Joel McLaughlin


1 (15 ounce) can pumpkin puree

1 (12 fluid ounce) can evaporated milk

4 eggs

1 1/2 cups white sugar

2 teaspoons pumpkin pie spice(I use just 2 tsp of cinnamon)

1 teaspoon salt

1 (18.25 ounce) package yellow cake mix

1 cup chopped pecans

1 cup margarine, melted

1 (8 ounce) container frozen whipped topping, thawed


1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.

2 In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.

3 Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.

4 Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Back to Desserts

TLLTS Cookbook