There’s something undeniably magical about fall desserts, and this pumpkin crunch recipe has become my secret weapon when I want to impress without a ton of effort. From its creamy spiced pumpkin base to the irresistibly crunchy, golden-brown topping, it’s everything I love in a fall treat and more. Whether you’re hosting a Thanksgiving dinner or just need a comforting dessert for a cozy night in, this pumpkin crunch recipe fits the bill perfectly.
I still remember the first time I brought it to a potluck: no one asked for the pie recipe. Every guest crowded around this dish instead, scraping the corners of the pan. That’s when I knew I had a winner. This dessert is quicker to prep than pie, easier to slice, and way more textural plus, the ingredient list is straightforward and forgiving.
Table of contents
Why This Pumpkin Crunch Recipe Works So Well
This pumpkin crunch recipe is a fantastic mash-up of two classic dessert textures: silky and crunchy. The bottom layer is made with a spiced pumpkin custard, rich and smooth like your favorite pie filling. On top, a buttery cake mix combined with chopped pecans bakes into a crisp, golden crunch that’s impossible to resist.
One of the recipe’s biggest strengths is its simplicity. With the help of canned pumpkin and boxed cake mix, you’re already halfway there. But don’t let the convenience fool you, this dish is anything but basic. The spice mix, sweetened condensed milk, and eggs ensure the filling is flavorful and holds its shape beautifully.
Options to Customize
- Gluten-Free: Use a gluten-free yellow or spice cake mix, and it will work just as well.
- Dairy-Free: Swap condensed coconut milk for traditional sweetened condensed milk, and use vegan butter or margarine.
- Nut-Free: Skip the pecans or replace them with sunflower seeds or crushed pretzels for a salty twist.
- Sweeter Top: Add a drizzle of maple syrup or a sprinkle of brown sugar on top before baking for extra caramelized crunch.
This dessert is highly adaptable. It’s one of those recipes where you can make small changes based on dietary needs or pantry availability and still come out with something crowd-pleasing.
Recipe Card
Pumpkin Crunch Recipe
12
servings15
minutes50
minutes290
kcalDelight your senses with this pumpkin crunch recipe, a comforting dessert that layers creamy spiced pumpkin filling with a buttery crunch topping. Perfect for fall gatherings, this easy-to-make pumpkin crunch cake recipe captures the essence of autumn in every bite.
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Ingredients
- For the Filling
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
- For the Topping
1 box (15.25 oz) yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted
- Optional Garnish
Whipped cream or vanilla ice cream
Directions
- Preheat Oven: Set the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the Filling: In a large bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth. Pour into the prepared baking dish.
- Add the Topping: Sprinkle the dry cake mix evenly over the pumpkin mixture. Spread chopped pecans on top. Drizzle melted butter over the entire surface, ensuring even coverage.
- Bake: Place the dish in the oven and bake for 45-50 minutes or until the top is golden brown and the filling is set.
- Cool and Serve: Allow the dish to cool for at least 20 minutes before slicing. Serve warm or chilled, topped with whipped cream or ice cream.
Notes
- For a deeper flavor, use dark brown sugar instead of granulated sugar.
- If you prefer a crunchier topping, toast the pecans before sprinkling them on the cake.
- Pumpkin crunch tastes even better the next day as the flavors meld together.
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Pro Tips for Nailing This Recipe Every Time
- Layer Carefully: Ensure the dry cake mix is evenly spread over the filling for a uniform topping.
- Butter Distribution: Drizzle the melted butter evenly to achieve a consistent crunch.
- Avoid Overbaking: Keep an eye on the oven—overbaking can dry out the filling and burn the topping.
- Add Spices: Enhance the flavor by adding a pinch of nutmeg or cardamom to the pumpkin filling.
- Serve Fresh: This dessert is best enjoyed fresh out of the oven or after it has cooled slightly.
Try These Pumpkin Crunch Recipe Variations
1. Pumpkin Crunch Bars
Instead of a 9×13 pan, bake your pumpkin crunch in a slightly smaller pan and chill after baking. Once firm, cut into bars for a hand-held treat ideal for potlucks and parties.
2. Pumpkin Crunch with Cream Cheese Swirl
Add dollops of sweetened cream cheese on top of the pumpkin mixture before layering the cake mix. Swirl gently with a knife to create ribbons of tangy richness that balance the sweetness.
3. Spiced Apple Pumpkin Crunch
Mix 1 cup of diced apples with the pumpkin filling for added texture and a nod to fall’s other favorite flavor. Use cinnamon-heavy spice blends to highlight the apple notes.
4. Maple Pecan Pumpkin Crunch
Swap regular butter for brown butter and drizzle a little maple syrup over the cake mix topping before baking. This version is rich, nutty, and deeply autumnal.
FAQ about Pumpkin Crunch Recipe
Yes! You can prepare and bake the pumpkin crunch up to a day in advance. Reheat it in the oven before serving for a freshly baked texture.
Make your own by combining cinnamon, nutmeg, ginger, and cloves in equal parts.
Absolutely. Wrap the cooled dessert tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw overnight in the fridge and reheat before serving.
While it’s possible, sweetened condensed milk will make the filling much sweeter, so reduce the sugar in the recipe.
Health Benefits of Pumpkin Crunch
- Rich in Fiber: The pumpkin filling offers dietary fiber, aiding digestion and promoting gut health.
- Vitamin A Boost: Pumpkin is loaded with beta-carotene, which converts to Vitamin A, supporting healthy vision and immunity.
- Energy-Packed: The combination of carbohydrates and healthy fats provides a quick energy boost.
- Mood Enhancer: The warm spices used in the recipe, like cinnamon and nutmeg, are known to have mood-lifting properties.
Nutrition Information
Each serving of pumpkin crunch contains approximately:
- Calories: 310 kcal
- Protein: 4g
- Carbohydrates: 38g
- Fat: 16g
- Fiber: 2g
Common Mistakes to Avoid
- Uneven Butter Distribution: Leads to dry spots in the topping, drizzle it evenly!
- Skipping Cooling Time: Allow the dessert to cool slightly to help the layers set.
- Overmixing the Pumpkin Filling: Keep it smooth but don’t overwork it, as it might affect the texture.
In a Crunch? This Dessert’s Got You Covered
Fun Fact
Pumpkin crunch originated in the U.S. as a creative way to transform traditional pumpkin pie into a potluck-friendly dessert. The idea of using cake mix as a topping came from the 1980s trend of quick-fix recipes, making it a nostalgic treat for many!
This pumpkin crunch recipe is the cozy fall dessert I return to year after year. It’s got everything I crave, warm spices, creamy pumpkin, and that buttery, crispy topping that makes each bite a celebration of texture. And the best part? It’s as easy to pull together on a weeknight as it is impressive on a holiday dessert table.
Whether you’re a seasoned baker or a beginner, this pumpkin crunch cake recipe is forgiving and adaptable. With a few tweaks, you can cater to various dietary needs, ensuring no one misses out on the fun. If you like this cake, I suggest you also check the Pillsbury Apple Pie Recipe!
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