This Pumpkin Pie Crunch Dessert is so delicious and so easy to make! Start with one bowl and a boxed cake mix and you end up with the perfect dessert!

A piece of Pumpkin Pie Crunch Dessert with a dollop of whipped cream.

In 2003 a fun group of gals would gather for our monthly Bunco night. We always looked forward to our evening of socializing, laughter, eating, drinking, and of course talking about our kids (and yes, once in awhile we actually played bunco). One fall night, Julie brought a delicious Pumpkin Pie Crunch Dessert. Julie joked about how easy the dessert was to make. She was so right! After our first bite, everyone was requesting the recipe.

This is an easy dessert to throw together in one bowl. One of the main ingredients is a cake mix! That's right. No measuring flour; just open the box and dump it in. Easy!

This is the perfect dish to bring to your bunco night or to the office for a potluck lunch or why not serve it for dessert this year for Thanksgiving!

Can't get enough pumpkin?

Here are some other pumpkin recipes that we love.

This Pumpkin Pie Crunch Dessert is so delicious and so easy to make! Start with one bowl and a boxed cake mix and you end with the perfect dessert!

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5 from 1 vote

Pumpkin Pie Crunch Dessert

Name: Pumpkin Pie Crunch Dessert
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cups canned pure pumpkin (be sure to get the pure pumpkin, not the pie filling); 12 ounce can evaporated milk; 3 eggs; 1 1/2 cups sugar; 4 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 boxed yellow cake mix; 1 cup butter (melted); 1 cup pecans (chopped); whipped cream for topping

This Pumpkin Pie Crunch Dessert is so delicious and so easy to make! Start with one bowl and a boxed cake mix and you end up with the perfect dessert!

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Dessert

Cuisine: American

Keyword: Pumpkin Pie Crunch Dessert

Servings: servings

Author: Kyle

Ingredients

2 cups canned pure pumpkin, be sure to get the pure pumpkin, not the pie filling
12 ounce can evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 boxed yellow cake mix
1 cup butter, melted
1 cup pecans, chopped
whipped cream for topping

Instructions

Preheat oven to 350°F.
Butter a 9 x 13 glass baking dish.
Combine pumpkin, milk, eggs, sugar, spice, and salt in a bowl.
Pour into prepared baking dish.
Sprinkle dry cake mix over the pumpkin mixture then drizzle with melted butter.
Top with pecans.
Bake 50 - 55 minutes.
Cool slightly and serve warm or serve at room temperature.
Top with whipped cream.

Notes

Gr8 Do Ahead Tip:

This dessert can be made one day ahead of time and kept in the refrigerator. Bring to room temperature before serving.

Tried this recipe?Mention @Great8Friends or tag #gr8food!

Last published on October 2, 2016.