Pumpkin Crunch
Pumpkin Crunch is a delicious fall dessert combining creamy pumpkin filling with a crunchy cake topping and nuts, baked to perfection. Its warm spices and sweet, velvety texture make it a crowd-pleaser for family gatherings and holiday celebrations, offering comforting flavors in every bite.
Ingredients
Instructions
- Mix pumpkin, sugar, eggs, evaporated milk, salt, and pumpkin pie spice together and pour into a 9 x 13-inch pan.
- Sprinkle yellow cake mix over the pumpkin mixture, then sprinkle nuts on top.
- Melt margarine and drizzle over the entire mixture.
- Bake at 350°F for 55 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin puree instead of canned. If you prefer a lighter dessert, you can substitute half the sugar with a sugar alternative. If nuts are not preferred, you can leave them out or use seeds for added crunch. Ensure the margarine is fully melted for even distribution over the cake mix.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. This Pumpkin Crunch pairs beautifully with Cheesy Carrots for a comforting fall meal. It also makes a great dessert for gatherings, alongside other favorites like No Bake Chocolate Cookies.
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, or until warmed through. You can also reheat in an oven at 350°F for about 10-15 minutes until heated completely.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Crunch contains roughly 679 calories, with 9g protein, 112g carbohydrates, and 24g fat. It is an excellent source of iron (32% of the Daily Value) and calcium (25% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1144mg 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. Just roast the pumpkin, scoop out the flesh, and blend it until smooth. You'll need about 3 cups of fresh puree to replace the canned pumpkin.
Is there a gluten-free option for this recipe?
To make this recipe gluten-free, substitute the yellow cake mix with a gluten-free cake mix. Be sure to check that the nuts you use are also gluten-free, especially if they are processed.
How do I know when it's done baking?
The Pumpkin Crunch is done when the edges are set and a knife inserted in the center comes out clean. Keep an eye on it towards the end of the baking time, as ovens may vary.
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).