Pumpkin Pie Crunch

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Pumpkin Pie Crunch is the easiest way to serve pumpkin pie to a crowd! A rich layer of pumpkin pie is topped with pecans and a simple 2 ingredient streusel for the perfect fall dessert!

Pumpkin Pie Crunch is the easiest way to serve pumpkin pie to a crowd! A rich layer of pumpkin pie is topped with pecans and a simple 2 ingredient streusel for the perfect fall dessert!

Ahhh…. fall has arrived.  ‘Tis the season for sweaters and yellow leaves (at least in my neck of the woods) and …. ALL things pumpkin.  Of course I’m one of those people that enjoys pumpkin things all year round, not just in the fall.  Once the when the leaves start turning, I literally can’t stop dreaming about pumpkin spice lattes and pumpkin desserts!

Pumpkin Pie Crunch is one of those recipes that have been around forever and once you try it, you’ll know why! It’s lusciously delicious and super easy to make. Everyone seems to have a slightly different version, but of all of the ones I’ve made, I love this one best with yellow cake and pecans!

Pumpkin Pie Crunch is the easiest way to serve pumpkin pie to a crowd! A rich layer of pumpkin pie is topped with pecans and a simple 2 ingredient streusel for the perfect fall dessert!

The bottom layer is a deliciously rich layer of pumpkin pie (and I love me a good pumpkin pie inspired dessert) and the topping is totally irresistible.  A layer of pecans is topped with a crunchy streusel made from cake mix.

I have used spice cake, white cake and butter pecan cake in this recipe and all three are delicious (yellow is my favorite though).  This recipe calls for unsalted butter, salted does work just fine however the salt is quite noticeable.  Should you use salted butter, you may like to skip the salt in the pumpkin portion of this recipe.

Pumpkin Pie Crunch is the easiest way to serve pumpkin pie to a crowd! A rich layer of pumpkin pie is topped with pecans and a simple 2 ingredient streusel for the perfect fall dessert!

This really is the  simplest way to serve pumpkin pie to a crowd and definitely a perfect way to end a fall meal!  We sometimes serve this with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce.

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Pumpkin Pie Crunch

Pumpkin Pie Crunch is the easiest way to serve pumpkin pie to a crowd! A rich layer of pumpkin pie is topped with pecans and a simple 2 ingredient streusel for the perfect fall dessert!

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Ingredients:

  • 1 can (15.5 oz.) pack pumpkin
  • 1 can (12 oz.) evaporated milk
  • 3 large eggs
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup unsalted butter
  • 1 cup pecans , chopped
  • 1 package yellow cake mix

Directions:

  1. Preheat oven to 350 degrees. Grease and flour a 9×13 pan and set aside.
  2. In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan.
  3. Gently sprinkle the cake mix powder over the pumpkin mixture top with pecans.
  4. Drizzle melted butter over the cake mix & pecans layer.
  5. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
  6. Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
  7. Cut into squares and serve with ice cream.

Nutrition Information

Yield: 15 servings, Serving Size:

  • Amount Per Serving:
  • Calories: 371 Calories

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slightly adapted from Duncan Hines

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Pumpkin Pie Crunch is the easiest way to serve pumpkin pie to a crowd! A rich layer of pumpkin pie is topped with pecans and a simple 2 ingredient streusel for the perfect fall dessert!

How to Make Pumpkin Pie Crunch

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Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

187 comments on “Pumpkin Pie Crunch”

  1. My family devoured this! It was a major hit. Thank you!

  2. I was just wondering how much pumpkin I would need if I’m using fresh pumpkin not the can can’t wait to make this

  3. This looks really good… I think it may be what I had at the church potluck on Sunday and it tasted GREAT! Thank you for sharing this. :)

  4. Your Pumpkin Pie Crunch is awesome! Hope you are having a great week and thanks so much for sharing your great post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Can you use chocolate cake mix instead?

  6. There is an error on the amount of sale, it says 1/ salt??? And the recipe does not tell when to add the salt.

  7. Do you need to refrigerate this after cooking, or can the leftovers be stored at room temp?

  8. Is that a regular box of cake mix or the smaller size that some companies sell?

  9. I think I will make this tomorrow and again on thanksgiving. It looks s yummy. Thankyoul

  10. I make this recipe every Thanksgiving. To get a better crush, pour the crushed nuts, melt the butter and mix with cake mix. pack it at the bottom of the pan then pour the rest of the pumpkin mix over it. Sometimes I bake the butter and cake mix for 5 min then pour the pumpkin mix. You can flip it over on a platter if you want the crunchy part on top.

  11. I only have spice cake at home. Do you think this would work with this recipe?

    • Absolutely! I’ve made this with yellow cake, spice cake and butter pecan cake… all of them are delicious!

    • When I was a kid, we had spice cake every Thanksgiving and Xmas. I have looked for it in stores but cannot find any nor a recipe for it. Would you please share your recipe. It was my favorite cake for the hollidays.

      Thanks so very much,

  12. Can this be made with gluten free cake mix for the streusel?

  13. Can I use condensed milk instead?

    • Sweetened condensed milk is different than evaporated milk as it has sugar and a different consistency. I’m not sure how that would work in this recipe.

  14. Any idea in the nutrition break down?

  15. If I use Eagle Brand milk(Pumpkin Pie Crunch) should I cut out the sugar?

  16. I don’t really like pumpkin,but this looks really good with the pecans and dry cake mix..we’re having a pie contest at church,I’m thinking I’ll make this..

  17. Do you think this recipe could be just as good using a gluten free cake mix?

  18. Can you. Use sweet potatoes rather than pumpkin

  19. Pumpkin pie crunch recipe

  20. What is pack pumpkin?

  21. Looks absolutely wonderful going to try them. Thank you

  22. How many pecans?

  23. I love pumpkin pie and i am looking forward to trying this new recipe. Can i use fresh pumpkin. I keep fresh frozen in my freezer.

  24. Looks awesome

  25. I make a very similar ‘Peter’s Pumpkin Delight’ recipe, but instead of a yellow cake mix, I use a SPICE CAKE MIX. It UPs the PUMPKIN SPICE flavor to perfection!

  26. What can I do to replace cake mix…I don’t like processed foods…this sounds so good but the cake mix is a problem for me

  27. How can I watch the calories when I see a receipt like this????

    • I have NOT (yet) made this, but what I’ve done with other recipes is to make substitutions. Splenda instead of sugar. Use skim evaporated milk. I’d probably cut the butter to 3/4 cup. Sugar-free cake mix. Walnuts instead of pecans. It won’t taste quite as rich, but will still be very good. And cut myself a smaller serving. :) Good luck to you & have fun experimenting. :)

  28. They all look yummy ! !

  29. Would spice cake be too much spice?

  30. Could I substitute walnut pieces for the pecans.

  31. What is your pumpkin spice

    • You can purchase pumpkin pie spice in the spice aisle or make your own homemade Pumpkin Pie Spice.

    • I have been making this recipe for over 30 yrs….when * I * got it, it was called ” Linda’s Pumpkin Crunch” and used only cinnamon, not pumpkin pie spice. I too have used it with spice cake, and have also crushed the pecans and added to cake mix prior to pouring, but the favorite version is with Yellow Butter flavored cake mix. and whole pecans.
      I’m going to try it with the PP spice. May make for a nice twist.

  32. Will try

  33. Looks so good and easy to make.

  34. Hi,

    Can I substitute full or lite cream for the evaporated milk?

    Thanks

  35. I’d like to try the pumpkin pie crunch recipe, but I am allergic to most nuts. Can you recommend some other alternative to replace the nuts?

  36. I’d like to try the pumpkin pie crunch recipe, but I am allergic to most nuts. Can you recommend some other alternative to replace the nuts in the struesel topping?

  37. that pumpkin pie crunch cake looks and sounds yummy. but can’t use evaporated milk because of the sugar content. could I use just plain milk. okay just found substitute for that. I plan on using 1-1/4 cup water and 1 cup dry milk and will equal the correct amount of evaporated milk

  38. Looks scrumptious; definitely going to bake soon❗️

  39. How well does this freeze?

  40. I made this and substituted coffee cake crumble top instead of nuts . Awesome results

  41. Can I use pumpkin pie mix instead.

  42. I would love receiving. Recipes from you.All look so very good!

  43. I am currently watching The Chew. They are making this recipe and used brown sugar. I see regular sugar. Is that a type O?

  44. Have not tried this.Will cook this soon.

  45. We loved the pumpkin pie crunch. Plan to make again soon.

  46. Does the type of pan you use matter? I do not have a glass baking dish, but I have nonstick metal pans. Thanks.

  47. I have been making this for about 10 years. I love it and so much easier to make than pie.

  48. The video says to cover and bake for 50 minutes, but the recipe says bake to 25, then cover and bake for 25 more. Which is the correct way?

  49. Looks good, I would add a small can of drained crushed pineapple to the pumpkin and brown sugar instead of white. What do you think?

    • YEs to the brown sugar. I rarely use white sugar ever. I think brown gives a much deeper flavor. I also added some pure maple syrup! I am a fan of all things pineapple but cannot imagine adding to this. Sounds awful lol Did you try it?

  50. Hi absolutely loved it but found it quite rich. I think next time I’d cut back on the butter.

  51. i can not wait to make this i also love evrything pumpkin, it looks really good , thanks for the recipe , thanks for sharing it .

  52. Looks good , send me some more recipes,please! Thank you!

  53. I make this every year for last 15 years, with homemade whipped cream, it is required by my family for thanksgiving. :) it is yummy!

  54. My family loves pumpkin recipes.

  55. Is the bottom of Pumpkin Pie Crunch moist? I am looking for a recipe for a bake sale that can be bagged. Not sure this would bag well. your thoughts? Definitely looks like a good Thanksgiving recipe thought!

  56. Think I’ll try 1/2 cake mix with butter and part of the pecans on the bottom and bake a few min,then add the pumpkin followed with dry cake and drizzle butter and pecans on top.

  57. I used 3/4 cups of brown sugar and I used
    1 3/4 TBSP of pumpkins pice. Delish!

  58. I used 3/4 cups of brown sugar and I used
    1 3/4 TBSP of pumpkins pice. Delish!

  59. Had this Pumpkin Pecan Crunch for Thanksgiiving Dinner, and it was soooooo good,
    thank you for the chance to enjoy this wonderful desert.

  60. Is this best made the day of eating or can I make it the day before?

  61. Sounds good love pumpkin. Going to try this week
    Thanks for recipe

  62. This was such a big hit today I will be making this again it was alsome

  63. Recipes look delicious, have to try some of them for the holidays. thank you for posting.

  64. What size yellow cake mix is used in this recipe. Is it the Jiffy box size or the Pillsbury/Duncan Hines/Betty Crocker box size?

  65. Looks good. I’m going to try it this weekend. I was thinking of drizzling some maple syrup over the top.

  66. Made it per the recipe- everyone at work loved this. Made again and used spice cake instead of yellow cake mix and it was even more of that fall warm flavor! Fast and easy!

  67. Is this better served warm or cold?

  68. The recipes all look good.

  69. Looks soon good.

  70. I couldn’t find the full recipe.

  71. Pumpkin pie crunch won’t print. I really want this receipe, y have great receipts, keep it up

  72. Can this be divided & use two 9″ pie dishes instead of 9 x 13 baking dish?

  73. So many of recipes I see look scrumptious !! :) Thank you !

  74. Made the pumpkin pie crunch cake. It was soooo easy and everyone loved it. I have already bought the ingredients to make two more.

  75. Will a graham cracker crust on bottom change cooking time???

  76. I’m planning to make this for my work potluck but I just noticed the recipe doesn’t call for a crust. Would you recommend using a pie crust with this recipe?

  77. Can this be made ahead and frozen for a week?

  78. I make this recipe, but mix the cake mix with 1/2 cup chopped pecans and 1/2 mini chocolate chips. I line the baking pan with parchment paper, and spray it with cooking spray. And, after I sprinkle cake mix mixture on the pumpkin, I cut the butter into pats and place it on the top. When it’s baked, I let it cool, and then refrigerate it over night.

    Then I flip it upside down on a cookie sheet and cut into bars. It makes an amazing pumpkin bar!

  79. I would like to make this with a graham cracker crust. Do you think this would work and not fall apart?

  80. In oven now, is it suppose to be firm when ready or still a little soft?
    Thanks!

  81. Video says to cover and bake 50 min. written recipe says bake 25 min then cover and bake 25 min. more Which is it ?

  82. Video says cover and bake 50 min. written recipe says bake 25 min uncovered then cover and bake 25 min more. Which is correct ?

    • I see you answered my question in an earlier post, is in the oven now and house smells awesome ! Will let you know what the family thinks tomorrow. Happy Thanksgiving !!

  83. This turned out amazing! Next time I might reduce the butter to 3/4 cup, but other than that this was the best pumpkin dessert!

  84. I made this tonight and it’s still cooling in the glas pan. I plan on refrigerating it overnight. However, I was thinking of cutting it into squares and stacking in a serving platter for tomorrow- will that work? Or do you usually serve out of the glass pan?

  85. Made this around our Canadian Thanksgiving, It was so well liked and requested I ended up making it 3 times in a short period. Easy and Delicious . Thank you for sharing it is a keeper ,

  86. I’m going to make it tonight and serve it tomorrow. Can I leave it out over night or do I need to refrigerator over night.

  87. Looks so good. Am going to with coconut milk as I am lactose intolerant

  88. I had this at A casino. They told me they found it online. ..it is very very very yummp!

  89. Came out deliiicous. I didn’t use pumpkin pie spice bc I had each spice independently so I just made my own.

  90. Thank you so much for this recipe. I made it with sweet potato instead of pumpkin and it was amazing! You Rock.

  91. Can you use sweet potato instead of pumpkin?  

  92. i just made it and omg its fantastic but out of curiousity i wonder if putting it on a cookie bottom first would make it a little bit easier to get out of pan and add a bit more of a crunch hmmmmmm maybe ill try lol

    Rating: 5
  93. Can’t wait to try this 

  94. I made this and it was great! It gets better as the flavors meld together, it was very flavorful the day after when it wasn’t hot from the oven.

    Rating: 5
  95. This is SO good! I took to a potluck and was asked for the recipe several times. I’d rather have this than traditional pumpkin pie.

    Rating: 5
  96. Really good…easy to make and tastes great!!

  97. I made the Pumpkin Pie  Crunch the afternoon and took it to my Rockford Celiac Sprue Association meetingtonight. I did with my favorite Pillsbury Gluten Free Yellow Cake mix. Pillsbury Gluten Free Cake mixes are for 9×13  cake pan. Everyone at the meeting told me it was delicious! Them meant like better than sex cake description. 

    Rating: 5
  98. Delicious.  And easy !

  99. I cannot say enough about how good this recipe is! So easy and beautiful to look at. The first time I made it I couldn’t stop eating it. I have 2 in the oven now for 2 sick friends. It taste like a pumpkin pie with a topping. So moist and delicious.

    Rating: 5
  100. I would love to know if anyone has froze this recipe. Would like to take it thanksgiving camp trip and refrigeration is limited

  101. I saw the recipe on Facebook and have it in the oven now. It sounds yummy!! I didn’t have any evaporated milk. I looked for a substitute on Pinterest and wah lah! So easy!! Just simmer 2 cups of milk for 20-30 minutes and you have evaporated milk! Also only had a hand full of chopped pecans but I found some Ghiradelli dark chocolate chips. Put the pecans and chocolate chips on top. Hoping it turns our great!!

  102. Very good and well liked by my guests.

    Rating: 5
  103. HI there, can this be made in cupcake cups (sturdy foil ones), to make individual servings, similar to mini-cheesecakes? If so I’m guessing the baking time would need to be adjusted to be shorter? Would love to hear if this has ever been tried?

    I made it following the recipe a few weeks ago, and it was FABULOUS!!
    (PS I can’t see the different ratings to choose from… so if I picked the lowest instead of the highest, I apologize!!)

  104. I’ve made this several times but my servings do not come out in “pretty,” squares, not solid enough. I’ve tried baking it less and alsdo longer. What am I doing wrong? It is so good!

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