PUMPKIN PIE CRUNCH
Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)
Provided by Marg CaymanDesigns
Categories Pie
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease bottom of 13x9x2-inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
- Pour into pan.
- Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
- Drizzle with melted butter.
- Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
- Cool completely. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 318.5, Fat 18.2, SaturatedFat 7.7, Cholesterol 57.8, Sodium 336.3, Carbohydrate 36.7, Fiber 1, Sugar 24.1, Protein 4.1
PUMPKIN PIE CRUNCH
I found this on Duncan Hines about 5 years ago. I added more spices and it went over very well.
Provided by Sue Lunsford
Categories Other Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease the bottom of a 9 x 13 x 2 inch pan.
- 2. Combine pumpkin, evaporated milk, eggs, sugar, spices and salt in a large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
- 3. Bake at 350 degree for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers
- 4. **The above spices are my addition, the original recipe used only 4 teaspoons of pumpkin pie spice. I thought it needed more.
PUMPKIN PIE CRUNCH (LIGHT VERSION)
My whole family loves Pumpkin Pie Crunch, which is a simple dessert that tastes like pumpkin pie with a buttery crumb topping. However, the fat and calories in the original version are deadly. In this lightened version, the fat and calories are basically cut in HALF, without much sacrafice in flavor. Nov. 2011 note - I agree with the reviewer who felt the Corn Muffin mix might be too crunchy/savory, and her advice of using HALF a regular boxed cake mix is really good advice!
Provided by CookinDiva
Categories Pie
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325. Spray 9x13 glass pan with non-stick spray.
- In a large bowl, combine first 6 ingredients (pumpkin through spice). Pour into pan.
- Sprinkle boxed muffin mix on top of pumpkin. Then sprinkle with quick oats and pecans. Drizzle melted butter over all.
- Bake 325 degrees for 50 minutes, or until edges are golden and a knife inserted in the center tests clean.
- May serve with Lite Cool Whip.
Nutrition Facts : Calories 285, Fat 14.5, SaturatedFat 6.1, Cholesterol 52.9, Sodium 287.6, Carbohydrate 33.6, Fiber 2.2, Sugar 13.6, Protein 6.3
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