Pumpkin Pie Crunch Light Version
Indulge in the cozy flavors of fall with this Pumpkin Pie Crunch Light Version, a healthier twist on the classic dessert that doesn’t skimp on taste. Featuring creamy pumpkin puree, aromatic pumpkin pie spice, and the perfect hint of sweetness from sugar substitutes, this recipe is a lighter option for guilt-free indulgence. A unique pecan-studded crumble made with reduced-sugar yellow cake mix and melted light butter adds a deliciously crunchy contrast to the smooth pumpkin base. Ready in just over an hour, this easy-to-make dessert is perfect for holiday gatherings or a simple autumn treat. Serve it warm, chilled, or at room temperature for a versatile dish that will satisfy your sweet tooth with fewer calories.
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Recipe Information
Ingredients
- 15 oz canned pumpkin puree
- 1 cup unsweetened almond milk
- 2 large eggs
- 0.5 cup granulated sugar substitute (like stevia or erythritol)
- 0.25 cup brown sugar substitute
- 1.5 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 15 oz reduced-sugar yellow cake mix
- 4 tbsp light butter (melted)
- 0.5 cup chopped pecans
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, combine the pumpkin puree, almond milk, eggs, granulated sugar substitute, brown sugar substitute, pumpkin pie spice, and vanilla extract. Whisk until the mixture is smooth and well blended.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
Sprinkle the reduced-sugar yellow cake mix evenly over the pumpkin layer, ensuring full coverage.
Drizzle the melted light butter over the surface of the cake mix, trying to cover as much of it as possible.
Sprinkle the chopped pecans evenly over the top of the butter and cake mix layer.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
Remove from the oven and let it cool for at least 30 minutes. The dessert will firm up as it cools.
Cut into 12 equal portions and serve. This dish can be enjoyed warm, at room temperature, or chilled.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 560.0 g | 204% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 155.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1285 mg | 99% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1695 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
