Pumpkin Pie Crunch-a perfect balance between pumpkin and my favorite sweet potato soufflé topping!
It’s no secret that I’m not a pumpkin fan. But it’s pumpkin season so I have to make a few treats that involve pumpkin. I have to, it’s peer pressure in it’s worst form.
Everyone else is doing it. Cookies, cakes, breads, main dishes. Pumpkin is everywhere!
I can’t be the one outcast, just because I don’t like pumpkin.
It can’t always be about me, can it?
Haha, sorry, when it comes to what we eat in my house, it is all about me. If momma doesn’t like it, the odds of it getting made are slim and none. I mean think about it. How can you taste test something for seasoning if you don’t like the base taste to begin with?
What about made with love? Nope, sorry kids, this dish was made with distaste and dislike (really I mean hate but I hate using the hate word.)
Yeah, not liking something will reflect in the recipe.
Now to be fair to pumpkin. It’s not dislike (certainly not hate.) It’s just not love. Pumpkin is OK. If one of my children made a pumpkin anything, I’d eat every bite and ask for seconds. But only for my kids.
So I had to put the word out to friends. I needed taste testers. I put it out on my personal facebook. All my out of town friends were more than willing to try treats for me. Even willing to pay for shipping. I needed locals. Taste testers need to have same day fresh samples to try. I think all my foodie friends scared off all the “normal” people from commenting.
I finally posted a photo and one local posted “looks yummy.” Within seconds, I was out the door with samples, dropping them off and saying, please be honest.
Later that night I got a FB message “a perfect balance between pumpkin and my favorite sweet potato soufflé topping” and an “awesome” from her grandson, high praise indeed!
The next day, I dropped off samples to my accountant who took it home to her husband and son. The verdict? Next time they want the whole pan.
Then I finally tried it, OMG! I won’t lie to you, I only ate about half a slice but the topping, and the pumpkin, it was so good!
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Pumpkin Pie Crunch
Ingredients
- 16 ounces canned pumpkin
- 12 ounces evaporated milk (not sweetened condensed milk)
- 3 eggs
- 1 cup sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 cup chopped pecans
Instructions
- Lightly grease a 9 x 13 pan, set aside.
- In a large mixing bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice until smooth.
- Spoon evenly over bottom of pan.
- Sprinkle cake mix over pumpkin layer, then pecans. Pour melted butter over top of cake mix/pecans.
- Bake in a preheated 350 degree oven for 50-55 minutes, until top is golden brown.
- Let cool completely before serving.
Notes
recipe source ChocolateChocolateandmore.com
Need more pumpkin love?
Pumpkin Spice White Chocolate Pudding Cookies
Pumpkin Spice White Hot Chocolate
Chocolate Chip Pumpkin Cookies from Roxana’s Home Baking
Crumbly Pumpkin Bread from Damn Delicious
Jayne says
It’s in the oven at the moment ,wish me luck !
Teresa says
I plan on making this the day before serving it on Thanksgiving. Should I refrigerate it overnight? Can’t wait to try it! Thanks!
Joan Hayes says
Yes teresa, I would recommend refrigerating this, just like you would pumpkin pie. Happy Thanksgiving!
Rebecca says
I am planning to make this for thanksgiving but am traveling for five hours to my in laws. How would you transport this cake and will it be ok? Thanks
Joan Hayes says
As long as you don’t live in a hot climate, this will be fine in the car for your trip. Just cover your pan with foil and have a safe trip!
Mar says
Can Thisbe made THE NIGHT BEOFRE. How would I store and will it still taste as good as it loms. Help:)
Joan Hayes says
Yes, you can make it the night before, just store it in the refrigerator.
Kathy says
I don’t like nuts. Can this be made eliminating the nuts?
Joan Hayes says
Sure it can! I would probably add some oldfashioned oats to give your topping some texture as a replacement for the nuts.
tianna says
Thank you for posting made this twice this week and both times have been a huge hit with everyone. My husband says I’m more than welcome to make it anytime
Joan Hayes says
So glad you all enjoyed it, this is my favorite pumpkin dessert!
Pam p says
i use this topping for desserts i call crunches. Blueberries and pineapple with this topping make for a delicious alternative to cobbler. I change things up a bit for different fillings such as adding cinnamon for apples I always add brown sugar to my cake mixand pecan mixture before i pour my butter over the top.
Jennifer says
This is just like a traditional “dump cake” but instead of fruit pie filling you use the pumpkin. It is awesome!! I’ve made it many times and as you noted people who don’t like pumpkin like this. I don’t use as much pumpkin pie spice as it calls for because I think it overpowers the dish a little but that may just be me. I also like it best warm with whipped cream or ice cream on top!!!!
Dayna says
I just pulled this out of the oven but I only had walnuts so I used those. Hope it turns out just as good, they look fabulous and they were SO easy! For the record I feel the exact same way about pumpkin as you but lately have been liking things with pumpkin in them rather than a hunk of pumpkin pie – too pumpkin-y!! My husband loves anything and everything pumpkin, so I try for his sake. This should be just right, thanks for coming up with it!
M M says
Trying this for the first time now and plan to bring to a pre-Thanksgiving dinner tonight with friends! Will plan to add some oats and brown sugar to the cake mix…will let you know how it goes!
Thank you for this alternative way to celebrate pumpkin! 😀
Gayle says
Have you tried using other flavors of cake mix like chocolate?
Joan Hayes says
No I haven’t but chocolate sounds wonderful and will be trying it soon!
Gayle says
Thank you for your prompt response. Look forward to seeing and trying that recipe.
Mary Morris says
This sounds like a tasty recipe. I want to try it. But first i need to know if you used the pumpkin pie filling or the plain pumpkin in a can?
Joan Hayes says
I used the plain pumpkin puree, not the already sweetened pie filling.
Tena McCormick says
I have been making this for a couple of years now and have found that most prefer this over pumpkin pie. Also those that don’t care for pumpkin pie like this. Personal preference, I use a spice cake mix. It is a great recipe and the best part is that it’s quick and easy!
Joan Hayes says
I can’t wait to try it with the spice cake mix, thanks for the tip!