Pumpkin Pie Crunch
Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)
Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)
- Carbohydrate 3.67594866726339 g
- Cholesterol 34.2612500310935 mg
- Fat 15.9066743483701 g
- Fiber 0.548801688212514 g
- Protein 2.0387145005412 g
- Saturated Fat 7.88522159104218 g
- Serving Size 1 1 serving(s) (52g)
- Sodium 104.806383416597 mg
- Sugar 3.12714697905087 g
- Trans Fat 0.977554934306928 g
- Calories 161 calories
Step-by-step
- Preheat oven to 350degreesF.
- Grease bottom of 13x9x2-inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
- Pour into pan.
- Sprinkle dry cake mix evenly over pumpkin mixture.
- Top with pecans.
- Drizzle with melted butter.
- Bake at 350degreesF for 50 to 55 minutes or until golden. (Check it early).
- Cool completely.
- Serve with whipped topping.
- Refrigerate leftovers.
A Simple Twist on a Classic: My Pumpkin Pie Crunch Story
As a busy working mom, I always look for recipes that are both delicious and easy to make. I'm not a professional baker by any means, but I love creating comforting desserts for my family. This Pumpkin Pie Crunch recipe has become a staple in our household, not only because it's incredibly tasty but because it's surprisingly simple to execute. The original recipe, I’ll admit, was a little overwhelming with its sweetness and buttery richness. However, after a few tweaks and experiments in my kitchen, I've perfected a version that strikes the perfect balance. I've reduced the sugar and butter to create a less heavy and more palatable dessert, which I think is very important, as my kids are especially sensitive to excessive sweetness.
One of the things I love most about this recipe is its versatility. I find that having the right amounts of ingredients is important for a successful and delicious dish. Using 2/3 of the cake mix instead of a half is a great trick, especially since I usually have some leftover cake mix that I never know what to do with. It is a perfect ratio, and it works perfectly with the rest of the ingredients in the recipe. If you are a keen baker, you can even try different variations of cake mix, but I would suggest starting with the basic recipe and then exploring various options, after you've become more comfortable with this version.
The spice blend is another area where I've made a few changes. While pumpkin pie spice is convenient, I usually don't have it on hand, which is a common issue when you live a busy life. Instead, I use a combination of cinnamon, nutmeg, cloves, and ginger, to perfectly match my taste profile. This mixture offers a warm, comforting flavor, a nice and sweet spice, that pairs perfectly with the pumpkin and creates that warm feeling you want from a pie. You can certainly adjust the spice amounts to your preference. The best way to learn this is to experiment. This is something I do regularly when I have time.
A Note on Ingredients: Quality ingredients make all the difference. I opt for a good quality pumpkin puree, as the taste of the pumpkin comes through. The richness of the pumpkin puree is essential to balancing the sweetness. The pecans are important for the crunch. Use good quality ingredients, and it will enhance the taste of the cake. A good quality cake mix makes the topping wonderfully soft, which balances out the crunchy pecans.
Beyond being a delicious dessert, this Pumpkin Pie Crunch is also incredibly easy to make, perfect for a busy weeknight. The method is pretty straightforward. It is simple enough that you can make it on the go without too much stress. And the fact that it can be made ahead of time is always a plus. I often prepare it a day or two in advance, saving me precious time during the holiday season or when I am preparing for guests. Making this dessert ahead of time is a must if you want to have this ready for a special occasion or a family gathering.
The best part? The leftovers are just as delicious (if there are any!). This pie is perfect for a cozy evening at home, or a casual gathering with friends. Whether it is for Thanksgiving, Christmas or even just a casual Wednesday evening, this pie will not fail you.
So, if you're looking for a simple, delicious, and easily adaptable pumpkin pie recipe, give my Pumpkin Pie Crunch a try. I’m sure it will become a new family favorite.
