Pumpkin Crunch


Pumpkin Crunch – Not the prettiest picture I’ve taken.

It’s midway through October and a cold front has passed through Dallas so that put me even more in the Fall mood than I already was. So, I wanted to use pumpkin in this weekend’s dessert.

If you Google search “Fall Desserts” you’ll be overrun with options ranging from easy fall colored cake balls to some single serve “pumpkin pie in a wine glass” masterpiece that Martha Stewart claims is easy to make. I was looking for something challenging but not so hard that I would mess it up and have to bring store bought cookies and an apology to the family dinner.

After about 45 minutes of scrolling through hundreds of pictures (everything is brown and covered with cinnamon) I settled on the Pumpkin Crunch. At first glance, the recipe looked like an easy cobble. I was intrigued by the idea of a pumpkin pie with a cobbler crunch. That description turned out to almost spot on. The base is soft and very similar to pumpkin pie and the cake mix and butter on top give it the crunch.


15oz. can pumpkin
12oz. can evaporated milk
1/2 C. sugar
3 eggs
1/2 t. cinnamon
1 Yellow Cake Mix
1 Cup melted butter
Combine pumpkin, evap. milk, sugar and eggs. Once combined, pour into greased 9×13 pan.
Sprinkle dry cake mix on top of pumpkin mixture and pour melted butter over top.
Bake at 350 for 1 hour and 10 minutes.
*Notes – I was concerned while I was making with because the cake mix can be clumpy if you sprinkle it right out of the box. Don’t worry about that because the cake mix gives it the crunch and it blends well with the pumpkin mix. This dessert is great when served hot or cold but only OK when you serve it at room temperature. I recommend serving it warm after dinner (or before, I’m wont judge you) and refrigerating what’s left… if there’s any left.

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