Pumpkin Pie Alternative Recipe
Pumpkin Pie Crunch 1 can (16 oz.) solid pack pumpkin 1 can (12 oz.) evaporated milk 3 eggs 1 1/2 cups sugar 4 tsp. pumpkin pie spice 1/2 tsp. salt 1 pkg. yellow cake mix ( I tried spice cake and pecan cake mixes both good results) 1 cup pecans, chopped 1 cup butter or margarine, melted Preheat oven to 350° F. Grease bottom of 13 X 9-in. pan. Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake for 50 to 55 minutes or until golden brown. Cool completely. Serve warm with a scoop of vanilla ice cream...... This is so simple and I will bet most of you have the ingredients on hand. Try it and let me know what you think.... |
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| I tried it and it rocks!!!! |
| It sounds GREAT I copied it and will try it
THANKS |
| I've made this and it's really good, found the recipe years ago in one of those church recipe books. |
| Very sweet, so a little goes a long way. Used a super vanilla mix instead of yellow, maybe that made it more intense. |
| I have used, yellow, white, pecan and spice cake mixes when I have made this. It is sweet, so what I do is I will cut the sugar in the pumpkin to 1 cup not the 1 1/2 cups it calls for... This seems to be an easy one to take to pot lucks and this time of year it is the best... |
| I have one that is very similar!
I made it for the family potluck Thanksgiving meal and it was a huge hit. 
it is from allrecipes.com Pumpkin Crumb Cake SUBMITTED BY: Debbie PHOTO BY: Shelbi "This recipe was given to me by a friend. It's been a hit with my children and family." RECIPE RATING: 4.5 stars -------------------------------------------------------------------------------- PREP TIME 15 Min COOK TIME 45 Min READY IN 1 Hr Original recipe yield 1 9x13 inch cake SERVINGS (Help) Servings US METRIC INGREDIENTS (Nutrition) 1 (18.25 ounce) package yellow cake mix 1 egg, beaten 1/2 cup butter, melted 1 (15 ounce) can pumpkin puree 3 eggs, beaten 1/2 cup white sugar 1/4 cup packed brown sugar 1 1/2 teaspoons ground cinnamon 1/2 cup white sugar 3 tablespoons butter, softened 1/2 cup chopped nuts (optional) DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired. Bake in preheated oven for 40 to 45 minutes. Changes I made - used pumpkin pie filling and used the 30 oz bigger can - I love extra filling!- and omitted the spices except added nutmeg. I also added 4 eggs instead of 3 to this part. Used butter pecan cake mix. I did not add the nuts - but it would have been good w/ pecans. |
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