Pumpkin Pie Crunch (Light Version)

Pumpkin pie crunch is a popular dessert during the Thanksgiving season in the United States. It combines the flavors of pumpkin pie with a crunchy cake-like topping.

This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Pumpkin Pie Crunch (Light Version)

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2000

Best Season: Fall

Ingredients

Servings

• 1 cup Canned pumpkin puree
• 2 large Egg
• ¹⁄₂ cup Brown sugar
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Nutmeg
• ¹⁄₂ teaspoon Ginger
• ¹⁄₄ teaspoon Salt
• 1 cup Yellow cake mix
• ¹⁄₂ cup Butter
• ¹⁄₂ cup Chopped pecans
• ¹⁄₂ cup Whipped cream

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the pumpkin puree, eggs, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix well.
3. Pour the mixture into a greased 9x13-inch baking dish.
4. Sprinkle the dry cake mix evenly over the pumpkin mixture.
5. Melt the butter and drizzle it over the cake mix.
6. Sprinkle the chopped pecans on top.
7. Bake for 45 minutes, or until the top is golden brown and the filling is set.
8. Remove from the oven and let it cool for 30 minutes.
9. Serve with whipped cream on top.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 38g13%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.