Pumpkin Pie Crunch Recipes

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PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

Pumpkin Crunch Cake is the perfect fall dessert! A rich layer of pumpkin cake is topped with pecans and a simple 2 ingredient streusel.

Provided by Holly Nilsson

Categories     Cake     Dessert

Time 1h15m

Number Of Ingredients 9

15 ounces canned pumpkin
12 ounces evaporated milk
3 large eggs
¾ cup sugar
1 tablespoon pumpkin pie spice
¼ teaspoon salt
1 package yellow cake mix
1 cup pecans (chopped)
1 cup unsalted butter (melted)

Steps:

  • Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.
  • In a bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.
  • Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
  • Drizzle melted butter over the cake mix & pecans layer.
  • Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
  • Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
  • Cut into squares and serve with ice cream.

Nutrition Facts : Calories 372 kcal, Carbohydrate 44 g, Protein 5 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 328 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

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

PUMPKIN PIE CRUNCH (LIGHT VERSION)



Pumpkin Pie Crunch (Light Version) image

My whole family loves Pumpkin Pie Crunch, which is a simple dessert that tastes like pumpkin pie with a buttery crumb topping. However, the fat and calories in the original version are deadly. In this lightened version, the fat and calories are basically cut in HALF, without much sacrafice in flavor. Nov. 2011 note - I agree with the reviewer who felt the Corn Muffin mix might be too crunchy/savory, and her advice of using HALF a regular boxed cake mix is really good advice!

Provided by CookinDiva

Categories     Pie

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated skim milk
2 large eggs
2 egg whites
3/4 cup Splenda brown sugar blend
4 teaspoons pumpkin pie spice
1 (8 1/2 ounce) package Jiffy corn muffin mix (or half a boxed cake mix)
1/2 cup pecans, chopped fine
1/4 cup quick oats
1/2 cup butter, melted

Steps:

  • Preheat oven to 325. Spray 9x13 glass pan with non-stick spray.
  • In a large bowl, combine first 6 ingredients (pumpkin through spice). Pour into pan.
  • Sprinkle boxed muffin mix on top of pumpkin. Then sprinkle with quick oats and pecans. Drizzle melted butter over all.
  • Bake 325 degrees for 50 minutes, or until edges are golden and a knife inserted in the center tests clean.
  • May serve with Lite Cool Whip.

Nutrition Facts : Calories 285, Fat 14.5, SaturatedFat 6.1, Cholesterol 52.9, Sodium 287.6, Carbohydrate 33.6, Fiber 2.2, Sugar 13.6, Protein 6.3

PUMPKIN PIE CRUNCH W/O NUTS



Pumpkin Pie Crunch W/O Nuts image

Make and share this Pumpkin Pie Crunch W/O Nuts recipe from Food.com.

Provided by RedSoxInMD

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) package yellow cake mix
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 cup margarine, melted
1/2 teaspoon salt

Steps:

  • Combine pumpkin, milk, eggs, sugar, spice, salt.
  • Pour into greased and floured 13x9 baking pan.
  • Sprinkle cake mix over pumpkin mixture.
  • Cover with melted margarine.
  • Bake at 350 for 50-55 minutes or until golden.

Nutrition Facts : Calories 451.6, Fat 23.6, SaturatedFat 5.1, Cholesterol 62, Sodium 601.8, Carbohydrate 55.9, Fiber 0.7, Sugar 35.7, Protein 6

PUMPKIN CRUNCH PIE



Pumpkin Crunch Pie image

Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h5m

Number Of Ingredients 16

1 disk Pate Brisee for Savory and Sweet Pies
Unbleached all-purpose flour, for dusting
1/4 cup unbleached all-purpose flour
1/4 cup packed light-brown sugar
Pinch of salt
1 cup chopped pecans (4 ounces)
2 tablespoons unsalted butter, room temperature
12 ounces cream cheese, room temperature
3/4 cup granulated sugar
3/4 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg, plus 1 large yolk
4 teaspoons all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves

Steps:

  • Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
  • Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
  • While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
  • Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
  • Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

CHEX PUMPKIN PIE CRUNCH



Chex Pumpkin Pie Crunch image

Each serving is 1/2 cup. I found this recipe in Everyday With Rachael Ray. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 15m

Yield 16 serving(s)

Number Of Ingredients 8

1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex Cereal
2 cups wheat Chex cereal
2 cups honey nut Chex cereal
8 ounces pecans

Steps:

  • In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on HIGH about 30 seconds or until melted. Stir in vanilla.
  • In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
  • Microwave uncovered on HIGH 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Nutrition Facts : Calories 139.3, Fat 13.1, SaturatedFat 2.7, Cholesterol 7.6, Sodium 26.5, Carbohydrate 5.7, Fiber 1.4, Sugar 4, Protein 1.4

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