Description

Pumpkin Crunch is a deliciously creamy and crunchy dessert combining the rich flavors of pumpkin, warm spices, and a buttery cake topping. This easy-to-make recipe is perfect for fall gatherings and holiday celebrations, offering a delightful contrast between the smooth pumpkin filling and the crunchy pecan-studded cake crust, topped with a light and fluffy cream cheese whipped topping.

Ingredients

Scale

Pumpkin Filling

1 (15-oz) can pumpkin
1 (12-oz) can evaporated milk
1 cup sugar
1 tsp pumpkin spice
3 large eggs

Topping

1 box yellow cake mix
1 cup chopped pecans
¾ cup butter, cut into pieces

Whipped Topping

1 (12-oz) container Cool Whip
1 (8-oz) package cream cheese, softened
½ cup powdered sugar

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Instructions

Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the dessert.
Prepare Pumpkin Mixture: In a large bowl, thoroughly mix the canned pumpkin, evaporated milk, sugar, pumpkin spice, and eggs until smooth. Pour this mixture evenly into a 9×13 inch baking dish.
Add Topping: Sprinkle the yellow cake mix evenly over the pumpkin mixture in the baking dish. Then, sprinkle the chopped pecans over the cake mix, followed by placing pieces of butter on top of the nuts to distribute richness and moisture.
Bake: Bake the assembled dish in the preheated oven for 1 hour, until the topping is golden and the pumpkin filling is set. Remove from oven and let cool completely to allow it to firm up.
Prepare Whipped Topping: In a medium bowl, beat together the Cool Whip, softened cream cheese, and powdered sugar until light and fluffy.
Top and Serve: Spread the prepared whipped topping evenly over the cooled pumpkin crunch. Serve chilled and enjoy this creamy and crunchy dessert.

Notes

Ensure the pumpkin mixture is poured evenly to avoid uneven baking.
Let the dessert cool completely before adding the whipped topping to prevent melting.
For a nut-free version, omit the pecans and increase the cake mix topping slightly.
Can be prepared a day ahead and refrigerated for enhanced flavors.