Almond Crunch Pumpkin Pie Pastry For Single Crust Pie Recipes

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PUMPKIN PIE CRUNCH



Pumpkin Pie Crunch image

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

1 (18 ounce) package yellow cake mix (I use 2/3 of a box)
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/4 cups sugar (I use 1 cup)
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pecans, chopped
1 cup butter, melted (I used 1/2 cup)
whipped topping

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

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