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Pumpkin pie crunch bake on a plate with reddi whip on top.
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Pumpkin Pie Crunch Bake

Course Dessert
Cuisine American
Keyword Pumpkin Pie
Prep Time 10 minutes
Cook Time 1 hour
Rest time 5 minutes
Servings 12

Ingredients

  • 14 ounce pumpkin puree(1 can) not pumpkin pie filling
  • 2 eggs
  • 12 ounce evaporated milk(1 can)
  • 1 ⅓ cup sugar
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt

Topping

  • 1 package box yellow cake mix
  • 1¼ cups pecans coasely chopped
  • 1 cup butter (2 sticks) melted

Instructions

  • In a mixing bowl, blend together the pumpkin, milk, sugar, spice, eggs, and salt. Pour into a greased 9x13 inch baking pan.
  • Evenly sprinkle the dry cake mix on top.
  • Scatter the pecans and then pour the melted butter on top to coat the cake mix and pecans. Do Not mix!
  • Bake at 350° Fairenhiet for 50-60 or until set and golden brown.
    Remove from oven and let set 5-10 mins.
    Serve warm with reddi whip, cool whip, or ice cream on top. Enjoy!