Pumpkin Pecan Crunch is that delicious dessert you had at a friend’s house and have been dying to get or find the recipe for. Oh, wait. Was that just me? Another delicious pumpkin dessert you’re going to want to make is this Pumpkin Coffee Cake. Tis the season for all things “pumpkin.”
I’ve never been a huge fan of pumpkin pie…well, that’s not exactly true. I finally found one I love last year. I can’t wait to share it with you, but that is beside the point. (Update: Here’s the Best Pumpkin Pie recipe.)
Back to Pumpkin Pecan Crunch…
Pumpkin Pecan Crunch is one of my favorite fall desserts. It hits a home run in simplicity to make, has ingredients that can be kept on hand, AND tastes AMAZING!
Sweet pumpkin custard topped with a buttery, pecan sprinkled, crunch topping. Your taste buds will dance. Definitely a home run!
One of the reasons it is so easy to make is that it uses a cake mix for the topping. I love a good cake mix recipe. They are so fun and perfect for when you need a quick dessert.
More Favorite Cake Mix Recipes
- Cinnamon Roll Poke Cake
- Raspberry Short Cake
- Andes Mint Bundt Cake
- Worlds Easiest Hot Fudge Cake
- Swirled Cheesecake Brownies
- Strawberry Shortcake
- Fudgy Crinkle Chocolate Cookies
Told you I loved ’em!
Pumpkin Pecan Crunch is very simple to make. You start by whisking together the pumpkin, spices, sugar, eggs, and canned milk. Sprinkle on the cake mix, toss on the pecans, and drizzle melted butter over it. That’s it. So simple!
HOW TO MAKE PUMPKIN PECAN CRUNCH
- Preheat oven to 350 degrees.
- Spray a 9×13 glass baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the pumpkin, sugar, evaporated milk, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Whisk well until the mixture is smooth.
- Pour the mixture into the prepared baking dish.
- Evenly sprinkle the pumpkin mixture with the dry cake mix.
- Sprinkle the chopped pecans over the dry cake mix.
- Pour melted butter evenly over the chopped pecans and dry cake mix.
- Bake at 350 degrees for 50-60 minutes or until edges are beginning to darken and the center appears to be set.
- Serve warm with homemade whipped cream or let cool if you prefer.
- Keep leftovers refrigerated.
You’ll love making this easy and delicious dessert for fall gatherings or even for Thanksgiving. This dessert always goes over great with everyone, even people who don’t like pie.
Thanks for coming to Real Life Dinner! I’m so happy to have you visit and check out recipes that catch your eye. Helping people find and make great food is my passion, and I hope you’ll take some time to look around and make yourself comfortable!
Tips for making Pumpkin Pecan Crunch
- Make sure to use plain canned pumpkin–not the type that has pie spices in it.
- When it comes out of the oven, you can decide if you want to serve it warm. Serving it warm works better served with a spoon.
- The second option for serving: Let it cool completely and serve it in square/bar-type pieces. Unless it is completely cooled, it won’t hold its shape well.
- Served either way, I suggest topping it with some homemade whipped cream. Yum! Don’t get me wrong. It tastes amazing on its own, but the whipped cream makes it sing!
- The leftovers will need to be kept in the fridge.
baker’s tools:
More Pumpkin Recipes Readers Rave About
- 1 (15 ounce) can pumpkin
- 1 cup sugar
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- Pinch of ground cloves
- ½ tsp salt
- 1 tsp vanilla
- 1 yellow or butter-flavored cake mix
- 1 cup chopped pecans
- ¾ cup butter, melted
- Preheat oven to 350 degrees.
- Spray a 9x13 glass baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the pumpkin, sugar, evaporated milk, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Whisk well until the mixture is smooth.
- Pour the mixture into the prepared baking dish.
- Evenly sprinkle the pumpkin mixture with the dry cake mix.
- Sprinkle the chopped pecans over the dry cake mix.
- Pour melted butter evenly over the chopped pecans and dry cake mix.
- Bake at 350 degrees for 50-60 minutes or until edges are beginning to darken and the center appears to be set.
- Serve warm with homemade whipped cream or let cool if you prefer.
- Keep leftovers refrigerated.
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This is so good! We love it with vanilla ice cream!
Yum! Me too! I made it for a church party this week and didn’t realize until I was eating it that I forgot the sugar, but to be honest with the whipping cream on top, it was plenty sweet…I might start only adding half a cup of sugar from now on.