This Pumpkin Pie Crunch Cake combines a creamy pumpkin base with a crunchy pecan top. Perfect for fall gatherings, this dessert is easy to make with pantry ingredients (no cake mix required!). Prepare it a day ahead for convenience and enjoy a flavorful, festive treat!
In a large bowl, combine pumpkin puree, evaporated milk, eggs, vanilla extract, sugar, and spices until smooth. Pour the creamy pumpkin pie filling into your prepared baking pan.
Using a medium bowl, mix the flour, sugar, brown sugar, baking powder, baking soda, salt, and chopped pecans.
Sprinkle this mixture on top of the pumpkin layer, ensuring even coverage.
Evenly drizzle the melted butter over the dry mixture.
Bake in your preheated oven for 50-60 minutes or until golden brown.
Allow it to cool to room temperature, then cut into squares and serve with a scoop of ice cream or whipped cream.