Pumpkin Crunch Pie
A warm, comforting pumpkin pie with a crunchy topping of cake mix and pecans, perfect for holiday gatherings or cozy dessert cravings.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Sift yellow cake mix on top of the pumpkin mixture.
- Sprinkle pecans over the cake mix.
- Drizzle 1/2 stick of margarine on top.
- Bake in a long Pyrex dish at 350°F for about 35 to 40 minutes.
Tips & Substitutions
For a fluffier texture, ensure the eggs are well beaten before mixing. If you don't have Carnation milk, regular evaporated milk can be used as a substitute. You can also add a pinch of nutmeg for extra warmth. Consider using a gluten-free yellow cake mix to accommodate dietary preferences. This recipe is reminiscent of classic American recipes, making it perfect for gatherings.
Serving Suggestions
Serve warm with a dollop of whipped cream or vanilla ice cream for a delightful contrast to the pumpkin's richness. It pairs beautifully with Dr. Pepper Salad for a fun, nostalgic meal. This pie is also delicious with a sprinkle of cinnamon on top or served alongside a hot cup of spiced chai.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds to 1 minute, or until warmed through. Alternatively, you can warm the entire dish in the oven at 350°F for about 10-15 minutes until heated.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Crunch Pie contains roughly 159 calories, with 3g protein, 33g carbohydrates, and 2g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 485mg per serving (21% 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. To make fresh puree, roast a pumpkin, scoop out the flesh, and blend until smooth. Using fresh pumpkin may slightly alter the texture, so ensure it is well-drained to prevent excess moisture in the pie.
What can I substitute for pecans?
If you have nut allergies or prefer a different flavor, you can substitute pecans with walnuts or even omit the nuts entirely. For a crunchy topping without nuts, consider adding a sprinkle of granola or crushed graham crackers for extra texture.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Simply bake it, let it cool completely, and then store it covered in the refrigerator. When ready to serve, you can reheat it or serve it cold, depending on your preference.
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).