Part pumpkin pie, part dump cake. Pumpkin pie custard with a buttery, cakey topping and pecans for crunch. So perfect for your Thanksgiving dessert table!
A super easy, scrumptious dessert that feeds a crowd.
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This Pumpkin Pie Crunch recipe is another one that my mother-in-law gave me and then made me make.
I didn’t mind, though, because I absolutely love the stuff. It’s one of my favorite dessert recipes. And I’m not even a big fan of pumpkin pie.
This is actually the second one that I’ve made in less than a week. I took the first one to our church Thanksgiving potluck and there weren’t enough leftovers so I’m making another one! And it’s all mine! Ok, I’ll share…I guess.
Anyway, this recipe is stupid-easy to make, you seriously absolutely cannot mess this up!
Start by mixing up the custard. I use my hand mixer, but you could easily use a whisk.
In a large bowl beat or whisk together the pumpkin, eggs, evaporated milk, sugar, pumpkin pie spice, and salt.
Pour this into a 9 x 13 inch baking pan that’s been sprayed with cooking spray.
Next, sprinkle the dry cake mix evenly over the top of the pumpkin mixture.
Then sprinkle on the pecans…
…and drizzle with the melted butter.
Bake your Pumpkin Pie Crunch uncovered for 50-55 minutes or until it’s golden brown.
Cool it completely before serving. I like mine with lots of whipped cream.
I’m ready for my close-up.
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