Linda'S Pumpkin Crunch
A luscious pumpkin dessert with crunchy pecan topping, spicy cinnamon, and moist cake base, perfect for fall gatherings and holiday celebrations that appeal to all ages.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease the bottom of a 9 x 13-inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl.
- Pour the pumpkin mixture into the prepared pan.
- Sprinkle dry cake mix evenly over the pumpkin mixture.
- Top with chopped pecans.
- Drizzle melted butter over the pecans.
- Bake at 350°F for 50 to 55 minutes or until golden brown.
- Allow to cool, then serve chilled.
- Top with whipped topping when serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also add a pinch of nutmeg or ginger for extra warmth. If you want a lighter option, substitute the butter with unsweetened applesauce. This dish is versatile, so feel free to experiment with different nuts like walnuts or even omit them entirely. Serve it warm with a scoop of vanilla ice cream for a delightful treat.
Serving Suggestions
Serve Linda's Pumpkin Crunch chilled or at room temperature, topped generously with whipped topping. It pairs beautifully with a cup of spiced chai tea or coffee. For an autumn-themed gathering, consider serving it alongside Sue's Pineapple Cake for a sweet variety. This dessert is perfect for holiday celebrations or as a comforting end to a fall meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual servings in the microwave for about 30 seconds or until warmed through. You can also reheat the entire dish in a preheated oven at 350°F for about 15-20 minutes. This allows the pumpkin crunch to regain its delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Pumpkin Crunch contains roughly 824 calories, with 8g protein, 84g carbohydrates, and 52g fat. It is a good source of calcium (19% of the Daily Value), iron (18% of the Daily Value), and protein (17% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to cook and puree the pumpkin until smooth. About 2 cups of fresh pumpkin will be needed to replace the can. Just ensure it's well-drained to avoid excess moisture in the final dish.
Is it possible to make this recipe gluten-free?
Absolutely! To make a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix. Be sure to check the labels on all other ingredients to ensure they are gluten-free as well. The flavors will be just as delightful, and it will accommodate those with gluten sensitivities.
Can I prepare this dish ahead of time?
Yes, you can prepare Linda's Pumpkin Crunch a day in advance. Just follow the recipe, bake it, and allow it to cool before refrigerating. Make sure to cover it well with plastic wrap. When ready to serve, you can top it with whipped topping just before serving for the freshest taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).