Pumpkin Pie Crunch

  • lorraz Posted: 11/15/08
    Worthy of a Special Occasion

    Went over well at an office party with several requests for the recipe. Personally, I would have preferred a "from scratch" streusel mixture for the top in place of the cake mix (something about the flavor & texture of that mix didn't seem quite right). I would try it again using butter instead of the shortening.

  • mschranz Posted: 11/30/08
    Worthy of a Special Occasion

    My Thanksgiving host tasked me with bringing the desserts and added one piece of valuable information: "My husband does not like pumpkin pie". I took a gamble with this recipe and hit the jackpot. Everyone raved over it. Even the guest who "isn't a fan of pumpkin" and the host who "doesn't like pumpkin pie". It doesn't look like pumpkin pie and I think that works to its advantage for those who don't like pumpkin pie. I used organic pumpkin, and drizzled butter (not butter flavored Crisco) on top. Aside from that, I followed the recipe. It was a hit. I offered whip cream and vanilla ice cream as accompaniments. And, as a bonus to the cook, it was easy to make. I did, though, feel bad for the other desserts on the Thanksgiving table, as they were passed over for this delicious little treat. Easy to make and gets good reviews from guests! I will make it again.

  • CINDYCURRY Posted: 10/07/11
    Worthy of a Special Occasion

    This recipe is a family favorite during the holidays. We also enjoy reheating a serving in the microwave and add a scoop of frozen whip topping. We have always used butter - l would not use the flavored shortening on this recipe. The pumpkin spice isn't even necessary. We don't even bother with baking the pumpklin pie anymore!

  • KathyCarr Posted: 10/10/11
    Worthy of a Special Occasion

    Instead of the yellow cake mix I used a jiffy yellow cake mix, sprinkled some oats and then layered a jiffy oatmeal muffin mix. Instead of the butter flavor shortening I used butter. Instead of the prepared topping I used a whipped topping mix made with milk and vanilla. We ate the cake while warm. It was delish and I will make it again.

  • EllenU Posted: 10/31/13
    Worthy of a Special Occasion

    I was intrigued by this recipe, because I love crisp. I was wary of the cake mix, and I liked lorraz's idea to make a scratch crisp (oatmeal/flour/brown sugar, etc.) topping for the top. I baked the pumpkin mixture for 20 minutes to set it, but when I dropped the crisp on the top most of it it sank to the bottom. It took almost 1 1/2 hours to bake! It was delicious, but it was more like a pudding than a crisp. Topped with whipped cream, it was attractive in a bowl. If I did it again, I would bake the pumpkin mixture for 45-50 minutes, then add the topping for another 30 minutes.


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