
Pumpkin Pecan Crunch

By: McCormick Kitchens
Made With:

Learn how to make pumpkin pecan crunch with this easy, creamy dessert recipe. The crunchy pecan layer and fall-like pumpkin pie flavor complement the creaminess. Try your hand at our pumpkin pecan crunch today.
Recipe Info
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Prep Time:
10m
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Cook Time:
50m
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Ingredients:
11
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Servings:
24
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User Rating:
Ingredients
- 1 can (15 ounces) pumpkin
- 1 can (12 ounces) evaporated milk
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 6 teaspoons McCormick® Pumpkin Pie Spice divided
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 1/4 teaspoon salt
- 1 package (2-layer size) yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) butter, melted
Nutrition Information
(per serving)
- Calories 283
- Carbohydrates 34 g
- Cholesterol 51 mg
- Fiber 2 g
- Protein 3 g
- Sodium 242 mg
- Total Fat 15 g
Learn how to make pumpkin pecan crunch with this easy, creamy dessert recipe. The crunchy pecan layer and fall-like pumpkin pie flavor complement the creaminess. Try your hand at our pumpkin pecan crunch today.
Key products
Instructions
- Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
- Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
- Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.
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