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Pumpkin Pie Crunch

A crumble or a crisp is a fruit dessert topped with a crumbly, sweet pastry topping. This pumpkin version of a crumble features canned pumpkin and yellow cake mix for the topping. The crunch from toasted pecans. The dessert is baked in a baking pan, but you can scoop it out and serve in coffee cups for a unique presentation.

Southern Living Cooking School OCTOBER 2007

  • Yield: Makes 12 servings

Ingredients

  • cooking spray
  • 1 (15-ounce) can pumpkin
  • 1 (12-ounce) can evaporated milk
  • 3 large eggs
  • 1 1/4 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 (18 3/4-ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 3/4 cup butter flavor shortening, melted
  • Sweetened whipped cream

Preparation

1. Coat a 13- x 9-inch pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan. Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.

2. Bake at 350º for 40 to 45 minutes or until golden. Let cool 2 hours or until completely cool. Serve with sweetened whipped cream.

Note:

Prep: 20 min., Bake: 45 min., Cool: 2 hr.

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Pumpkin Pie Crunch recipe

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