Pumpkin Crunch Recipe

Are you ready to fill your house with the delicious smell of fall?  This recipe will make your home smell amazing and is so delicious I’m guessing it will become your new go-to “fall has arrived!” recipe.  That’s what it is for us anyway!  It’s the perfect twist on pumpkin pie because it’s just as yummy but you don’t need to worry about fussing with a crust… just dump on a cake mix and melted butter and the “crunch” part of Pumpkin Crunch is done!   Easy to put together and is a total crowd-pleaser.  What could be better?

With just 7 ingredients any well stocked pantry and fridge will most likely already have what you need to whip this up!

Pumpkin Crunch

1 (15 oz) can pumpkin

1 (12 oz) can evaporated milk

1.5 C. sugar

3 eggs

1.5 teaspoons cinnamon

Combine above ingredients & pour into greased 9×13 pan.

1 yellow cake mix

1 C. melted butter

Sprinkle yellow cake mix (the dry powder) on top of pumpkin mixture and then drizzle melted butter over top.  Bake at 350 degrees for one hour.

I’m not a giant pumpkin pie fan (give me banana or coconut cream, thank you!) but Pumpkin Crunch is like pumpkin pie with the best twist ever.  No fussing with a crust because the cake mix/butter combo on top creates this amazing crumbly crunchy topping that is to die for!

And top it with some whipped cream to really make it something special…

The best part is that it’s delicious warm, room temperature or even cold out of the fridge.  It’s so good!

I’ve made this pumpkin recipe every year for Thanksgiving since discovering it and now I don’t think my family would allow a Thanksgiving without it!

Give it a try and let me know what you think!

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