Easy Buttery Pumpkin Pie Crunch Dessert Food

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EASY BUTTERY PUMPKIN PIE CRUNCH DESSERT



Easy Buttery Pumpkin Pie Crunch Dessert image

I have had this recipe for quite a while. This is a great holiday dessert. Pecans and butter make this so sinful. It is easy because you use cake mix for the crunch part. Recipe was clipped from a magazine years ago. I slightly tweaked the spice, and topped with whipped cream. It is like Pumpkin pie with a pecan yopping!

Provided by Nor Mac

Categories     Other Desserts

Time 1h

Number Of Ingredients 10

1 can(s) evaporated milk
1 can(s) solid pumpkin 15-16 ounces
3 eggs
1 1/2 c sugar
4-5 teaspoons pumpkin pie spice
1/2 tsp salt
1 box favorite yellow cake mix
1 c chopped pecans, or walnuts
1 c melted butter
whipped cream or cool whip topping

Steps:

  • 1. Heat oven to 350 degree's. Grease 13x9 inch pan. Mix pumpkin ,evaporated milk,eggs,sugar,pumpkin pie spice,and salt in a big bowl.
  • 2. pour in to greased pan.Sprinkle the dry cake mix on top.Top with the pecans,and drizzle melted butter. Bake for 50-55 minutes in 350 degree oven.Cool,cut into squares,Refrigerate and top with whipped cream.
  • 3. This is like a pumpkin pie with a crunch topping

PUMPKIN PIE CRUNCH (LIGHT VERSION)



Pumpkin Pie Crunch (Light Version) image

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

1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated skim milk
2 large eggs
2 egg whites
3/4 cup Splenda brown sugar blend
4 teaspoons pumpkin pie spice
1 (8 1/2 ounce) package Jiffy corn muffin mix (or half a boxed cake mix)
1/2 cup pecans, chopped fine
1/4 cup quick oats
1/2 cup butter, melted

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

PUMPKIN PIE CRUNCH



Pumpkin Pie Crunch image

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

1 (18 ounce) package yellow cake mix (I use 2/3 of a box)
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/4 cups sugar (I use 1 cup)
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pecans, chopped
1 cup butter, melted (I used 1/2 cup)
whipped topping

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 CRUNCH CAKE



Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  • 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.
  • Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

PUMPKIN CRUNCH



Pumpkin Crunch image

Another "crunch" this time with pumpkin. Feel free to add some pumpkin pie spice to this but the spice cake does add some spice!

Provided by LAURIE

Categories     Dessert

Time 1h20m

Yield 1 13x9 pan

Number Of Ingredients 4

2 (8 ounce) cans pumpkin pie filling
1 box spice cake mix
1 cup chopped nuts
1 cup melted butter or 1 cup margarine

Steps:

  • Grease and flour a 13x9 pan.
  • Pour in pumpkin pie filling.
  • Sprinkle dry cake mix over the top.
  • Sprinkle nuts over the top.
  • Pour butter over the top.
  • Bake at 325 for 70-75 minutes.

Nutrition Facts : Calories 4709.2, Fat 311.9, SaturatedFat 140.6, Cholesterol 488.1, Sodium 6181.1, Carbohydrate 461.2, Fiber 57, Sugar 198.1, Protein 48.7

PUMPKIN CRUNCH



Pumpkin Crunch image

Yummy pumpkin dessert. Serve with whipped cream.

Provided by kkitchen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 7

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
3 eggs
1 ½ teaspoons ground cinnamon
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
  • Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
  • Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g

THANKSGIVING PUMPKIN CRUNCH CAKE DESSERT



Thanksgiving Pumpkin Crunch Cake Dessert image

My family will give up a pumpkin pie for this! ---- two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice --- I have made this using both the white and yellow cake mix I have to say that the yellow is better to use.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups pumpkin puree
1 (12 ounce) can evaporated milk
4 large eggs
1 1/4 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 pinch allspice
1 teaspoon salt
1 (18 1/4 ounce) package cake mix, mix (use yellow or white cake)
2 cups chopped pecans or 2 cups walnuts
1 cup melted butter or 1 cup margarine
whipped cream

Steps:

  • Set oven 350 degrees F.
  • Grease a 13 x 9-inch baking pan.
  • In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
  • Pour into prepared baking pan.
  • Sprinkle the cake mix evenly over the top of the pumpkin mixture.
  • Sprinkle the chopped nuts over the cake mix.
  • Drizzle the melted butter or margarine evenly over the top.
  • Bake for about 55-60 minutes (do not bake more than 80 minutes).
  • Cool completely, then pipe the whipped cream over the top of the cooled cake.

Nutrition Facts : Calories 893, Fat 55.4, SaturatedFat 20.1, Cholesterol 166.3, Sodium 1007.4, Carbohydrate 92.8, Fiber 3.7, Sugar 68.4, Protein 12

QUICK AND EASY PUMPKIN CRUNCH



Quick and Easy Pumpkin Crunch image

This recipe was given to me by my sister's friends mom. It is very moist and delicious. It is great to whip up for last minute company or a pot luck. It is so quick and easy and all the ingredients are usually in always on hand. Myself and my family love it right out of the oven while its still warm. MMMMMMMMM yummy, yum,yum!

Provided by islandsweetie

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

29 ounces pumpkin pie filling
2 eggs
1 teaspoon vanilla
1 cup sugar
18 1/4 ounces yellow cake mix
1 cup melted butter or 1 cup margarine
cinnamon

Steps:

  • In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together.
  • Pour into a greased 9x13 baking dish.
  • Sift cake mix over top of pumpkin mix.
  • Drizzle melted butter over top.
  • Bake for 1 hour or until top is golden brown.

Nutrition Facts : Calories 941.8, Fat 42.5, SaturatedFat 21.6, Cholesterol 145.1, Sodium 1146.8, Carbohydrate 137.2, Fiber 12.3, Sugar 70.9, Protein 7.7

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