Pumpkin Pie Crunch W O Nuts
Indulge in the cozy flavors of fall with this irresistible Pumpkin Pie Crunch, a nut-free twist on the classic dessert that’s both simple to make and completely decadent. This recipe combines the creamy richness of spiced pumpkin custard with the golden crunch of a buttery yellow cake topping, delivering the perfect balance of texture and flavor. With no nuts in sight, it's a crowd-pleaser ideal for anyone with allergies or dietary preferences. Ready in just over an hour, this dessert requires minimal effort—simply layer, bake, and enjoy! Serve it chilled or at room temperature with a dollop of fluffy whipped cream for a festive finish. Perfect for Thanksgiving or any autumn gathering, this nut-free pumpkin pie-inspired treat is destined to be a seasonal favorite.
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Recipe Information
Ingredients
- 425 grams Canned pumpkin puree
- 354 milliliters Evaporated milk
- 200 grams Granulated sugar
- 2 units Large eggs
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 package (approximately 432 grams) Yellow cake mix
- 170 grams Unsalted butter
- Whipped cream (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with cooking spray or butter.
In a large mixing bowl, combine the canned pumpkin puree, evaporated milk, granulated sugar, eggs, cinnamon, ginger, nutmeg, and salt. Whisk together until the mixture is smooth and well combined.
Pour the pumpkin mixture into the prepared baking dish and spread it out evenly.
Sprinkle the yellow cake mix evenly over the top of the pumpkin mixture, ensuring full coverage.
Melt the unsalted butter in a microwave or on the stovetop. Drizzle the melted butter evenly over the surface of the cake mix. Use a spoon or spatula to cover any dry spots if necessary.
Place the baking dish in the preheated oven and bake for 55–60 minutes, or until the top is golden and the pumpkin layer is set.
Remove the dish from the oven and allow it to cool completely at room temperature before slicing and serving.
Top with whipped cream if desired before serving.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 43.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 262 mg | 6% | |
*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.
