Pumpkin Pecan Crunch

 

 

 

Pumpkin. Pecans. Buttery cake topping.    = PERFECTION

These are the perfect flavors of fall! THIS is a comfort dessert. I’m ready to eat a bowl of this with a hot cup of coffee for a cozy autumn evening. This pumpkin pecan crunch is one of my most absolute favorite desserts!  I love pumpkin pie and at Thanksgiving, I like to take a half of piece of pumpkin pie and half of a piece of pecan pie and eat a bite of each together. Yum!! 

 

 

Because of my love of pumpkin and pecan pie mixed, this pumpkin pecan crunch dessert is a favorite of mine. It’s like pumpkin and pecan pie all wrapped up in one dessert. What a wonderful combination of pumpkin and pecan pie mixed!

 

In just 10 minutes of less, you can have this ready to go in the oven.

 

 

 

 

 

:: PIN IT ::

 

(Scroll down for the printable recipe card)

 

Here’s how to make it:

 

Start by mixing your pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and eggs in a large mixing bowl. 

 

Make sure you are using a can of canned pumpkin NOT a can of pumpkin pie filling.

 

 

 

 

 

 

 

 

 

Tired of your spices being all disorganized? These spice jars from Amazon are perfect for getting all your spices organized and in matching size spice jars. 

 

 

 

 

 

 

Grease and flour a 9 x 13 pan.

 

 

 

Pour batter into prepared pan.

 

 

 

Sprinkle yellow cake mix over.

 

 

 

Sprinkle nuts over top.

 

 

 

Drizzle melted butter over top.

 

 

 

Bake at 350 degrees for 60-70 minutes until golden brown on top and cake is done.

 

 

Top with whipped cream for utter perfection!! Let me tell you, this pumpkin spice whipped topping from Aldi is amazing.

 

 

 

We like to shop at Aldi. Do you? Find out here what products are the best at Aldi!

 

 

 

 

 

 

Pumpkin Pecan Crunch

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

a buttery, pumpkin pecan dessert perfect for fall!

Print

Ingredients

• 1- 15 oz. can of pumpkin (NOT pumpkin pie filling!)
• 1 can of evaporated milk
• 1 1/2 cups of granulated sugar
• 1 tsp. salt
• 4 tsp. pumpkin pie spice
• 3 eggs
• 1 yellow cake mix
• 1 cup of pecans
• 1 cup butter, melted (2 sticks)

Instructions

1. In a large mixing bowl, combine the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice, and eggs. Beat until combined.
2. Grease and flour a 9 x 13 pan.
3. Pour the batter into the prepared pan.
4. Sprinkle the yellow cake mix over.
5. Sprinkle nuts over top.
6. Drizzle melted butter over.
7. Bake at 350 degrees for 60-70 minutes until golden brown on top and cake is done.

If you know us, you know that we love fall and everything pumpkin! Recently Emily posted her pumpkin oat milk steamer. And, let me tell you, this pairs nicely with the pumpkin pecan crunch!