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–+ servings
pumpkin pie crunch with a scoop of vanilla ice cream.

Pumpkin Pie Crunch

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!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 1 hour
cooling time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 527 kcal

Equipment

  • 9x13-inch baking pan

Ingredients 

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt

Topping

  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup pecans chopped
  • 1 cup butter melted

Instructions 

  • Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
  • In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, vanilla extract, sugar, spices, and salt until smooth. Pour into the prepared baking dish.
  • In a separate bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, and pecans. Sprinkle evenly over the pumpkin mixture, covering it completely.
  • Drizzle the melted butter evenly over the flour mixture.
  • Bake for 50-60 minutes. Remove from the oven and allow it to cool completely. Cut into squares to serve. Serve with vanilla ice cream.

Notes

How to Store:Store any leftovers covered with plastic wrap or in an air container in the refrigerator. Properly stored, the cake will keep for up to 3-4 days. When you're ready to serve, you can enjoy it cold or let it come to room temperature for about 20-30 minutes.
How to Prepare Ahead of Time:Preparing this dessert a day ahead is a great idea, especially if you're planning for an event or gathering. Once you've baked the pumpkin pie crunch cake, let it cool entirely on a wire rack. After it has cooled, cover it tightly with plastic wrap or aluminum foil to preserve its moisture and freshness. Store it in the refrigerator overnight. Before serving the next day, you can take it out of the fridge about 20-30 minutes in advance if you prefer it at room temperature. 

Nutrition

Serving: 1sliceCalories: 527kcalCarbohydrates: 72gProtein: 7gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 484mgPotassium: 259mgFiber: 3gSugar: 51gVitamin A: 6120IUVitamin C: 2mgCalcium: 156mgIron: 2mg
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