Easy Buttery Pumpkin Pie Crunch Dessert Recipes
PUMPKIN CRUNCH
Yummy pumpkin dessert. Serve with whipped cream.
Provided by kkitchen
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
- Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
- Bake in the preheated oven until golden brown, 1 hour to 10 minutes.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g
EASY BUTTERY PUMPKIN PIE CRUNCH DESSERT
I have had this recipe for quite a while. This is a great holiday dessert. Pecans and butter make this so sinful. It is easy because you use cake mix for the crunch part. Recipe was clipped from a magazine years ago. I slightly tweaked the spice, and topped with whipped cream. It is like Pumpkin pie with a pecan yopping!
Provided by Nor Mac
Categories Other Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 degree's. Grease 13x9 inch pan. Mix pumpkin ,evaporated milk,eggs,sugar,pumpkin pie spice,and salt in a big bowl.
- 2. pour in to greased pan.Sprinkle the dry cake mix on top.Top with the pecans,and drizzle melted butter. Bake for 50-55 minutes in 350 degree oven.Cool,cut into squares,Refrigerate and top with whipped cream.
- 3. This is like a pumpkin pie with a crunch topping
PUMPKIN PIE CRUNCH BARS
from Vicki Pollitt of The Villages, FL
Provided by ann wilson
Categories Other Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees. Grease bottom of 13 x 9 pan.
- 2. Mix pumpkin, eggs, milk, sugar, cinnamon, salt together in a bowl. Pour mixture into the greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over the top.
- 3. Bake 50-55 minutes.
- 4. Refrigerate after cool. You may serve with whipped cream when serving.
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.)
Provided by Marg CaymanDesigns
Categories Pie
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- 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 350°F for 50 to 55 minutes or until golden. (Check it early).
- Cool completely. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 318.5, Fat 18.2, SaturatedFat 7.7, Cholesterol 57.8, Sodium 336.3, Carbohydrate 36.7, Fiber 1, Sugar 24.1, Protein 4.1
QUICK AND EASY PUMPKIN CRUNCH
This recipe was given to me by my sister's friends mom. It is very moist and delicious. It is great to whip up for last minute company or a pot luck. It is so quick and easy and all the ingredients are usually in always on hand. Myself and my family love it right out of the oven while its still warm. MMMMMMMMM yummy, yum,yum!
Provided by islandsweetie
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together.
- Pour into a greased 9x13 baking dish.
- Sift cake mix over top of pumpkin mix.
- Drizzle melted butter over top.
- Bake for 1 hour or until top is golden brown.
Nutrition Facts : Calories 941.8, Fat 42.5, SaturatedFat 21.6, Cholesterol 145.1, Sodium 1146.8, Carbohydrate 137.2, Fiber 12.3, Sugar 70.9, Protein 7.7
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