Bake a Delicious Pumpkin Pie Crunch Cake

Pumpkin pie crunch – not your traditional pumpkin pie

I love pumpkin pie, but my kids tend to not eat the crust (even though I think that is the best part).  So I make them this non-pumpkin pie, pumpkin pie crunch recipe and they love it. It has the deliciousness of a pumpkin pie, with a crunchy cake topping.

If you are looking for an alternative to your traditional pie for Thanksgiving or your Fall family gathering, this recipe is worth checking out. You can take it to office parties and I would even make it for an alternative birthday cake (we make pumpkin pie for my husband for his birthday).  Serve with a little whipped cream on top and enjoy.

If you cook your own pie pumpkins, it’s an inexpensive recipe to make and you can tell people you really worked for this pie.

how to bake pie pumpkins

We bake this in a 9×13 pan or 8x8x pan.  Depending on the size of your pan, it’s either deeper or smaller portions.  So if you have to feed more people, use the 9×13.  Want to keep it all to yourself, use the 8×8 pan.  Note the 8×8 pan will be completely full, so use caution carrying it to the oven.

Ingredients

1 15 ounce can pumpkin puree (or 2 cups fresh cooked pie pumpkin)
12 ounce can evaporated milk
1 cup sugar
3 eggs
1 1/2 teaspoons pumpkin pie spice
9 x 13 pan
spice cake mix
1 cup melted butter

Instructions

Preheat the oven to 350 degrees.
In a large bowl, mix the can of pumpkin, evaporated milk, sugar, eggs and pumpkin spice.
Spray your pan and then pour the mix into the pan.
Open the spice cake mix and sprinkle on top of the pumpkin mixture as evenly as possible.

Pour the melted butter over the cake mix.
Bake for 1 hour 10 minutes, or until the pie below the crust is firm.
Allow to cool before serving, the pie needs to set up a bit.
Serve with whipped cream and try not to eat it all yourself.

a pumpkin bundt cake is pretty tasty too..and that caramel sauce!