Pumpkin Pie Crunch

Pumpkin Pie Crunch

Community Classics .
Edited on Oct 02, 2003

I'm not sure where I got this recipe but it is sooo good! People go nuts over it and always ask for the recipe. It's also extremely easy.


1 package yellow cake mix
1 can (16 oz.) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/4 C. sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 C. chopped pecans or walnuts
1 C. butter or margarine
Whipped Topping (optional)


1. Preheat oven to 350 degrees.
2. Grease bottom of 13X9X2” pan.
3. Combine pumpkin, salt and pumpkin pie spice in a large bowl. Add eggs and mix well. Add sugar and mix. Add evaporated milk and stir until well mixed. Pour into pan.
4. Sprinkle dry cake mix evenly over pumpkin mixture.
5. Top with nuts. Drizzle with melted butter. Bake at 350 degrees or 50-55 minutes or until golden. Cool completely. Serve with whipped topping or plain. It's great either way. Refrigerate leftovers.

Not a NESTLÉ®-tested recipe.

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