Pumpkin Crunch Goody
A creamy, spice‑kissed pumpkin dessert with crunchy nuts and a sweet cake crumble topping—perfect for autumn gatherings or a comforting treat anytime.
Ingredients
Instructions
- Beat the eggs lightly.
- Add the pumpkin, sugar, cinnamon, evaporated milk, and salt; mix well.
- Pour the batter into a greased 9×13‑inch pan.
- Sprinkle the yellow cake mix evenly over the top.
- Bake until the cake mix is golden and the batter is set, about 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture. If you don't have chopped nuts on hand, you can substitute with granola for added crunch. Ensure your eggs are at room temperature for better mixing. If you prefer a spicier note, a pinch of nutmeg can elevate the dish. This recipe is also great for using leftover canned pumpkin.
Serving Suggestions
Serve this delightful Pumpkin Crunch Goody warm or at room temperature, garnished with whipped cream or a sprinkle of cinnamon on top. It pairs beautifully with Marshmallow Sauce (For Fruit) for a sweet contrast. This dessert is perfect for fall gatherings or holiday celebrations, and it complements savory dishes like a Whole Wheat Grilled Cheese Sandwich for a balanced meal.
Storage & Reheating
Store any leftover Pumpkin Crunch Goody in an airtight container in the refrigerator for up to 4 days. To reheat, simply place individual servings in the microwave for 20-30 seconds or until warmed through. If you like it warm, serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Crunch Goody contains roughly 701 calories, with 6g protein, 60g carbohydrates, and 49g fat. It is a good source of calcium (14% of the Daily Value), protein (11% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1145mg per serving (50% of the Daily Value).
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 roast and blend the pumpkin until smooth before measuring out the equivalent amount. Fresh pumpkin may have a slightly different texture, so adjust baking time if needed.
How can I make this recipe gluten-free?
To make Pumpkin Crunch Goody gluten-free, substitute the yellow cake mix with a gluten-free cake mix. Additionally, ensure that the other ingredients, like the chopped nuts, are also certified gluten-free to avoid any cross-contamination.
What can I do if my cake mix doesn't cover the top evenly?
If your cake mix doesn't cover the pumpkin mixture evenly, you can use a spatula to spread it out gently. Alternatively, you can sprinkle the cake mix in sections, ensuring a more even distribution. Just be careful not to disturb the pumpkin layer too much.
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).