Pumpkin Pie Crunch Cake

Pumpkin Crunch Cakke
ATTENTION PUMPKIN LOVERS!!!

My Pumpkin Pie Crunch is a perfect alternative to pumpkin pie this holiday season.  Enjoy this delicious dessert – a smooth creamy pumpkin pie layer topped with a crunchy pecan crumble.  Simple and delicious is the name of our game!  Best served with homemade vanilla ice cream or salted caramel ice cream. Enjoy!

Pumpkin Pie Crunch

Chika of Cooking with Chika

Ingredients
  

  • Pumpkin Pie Ingredients
  • 2 cups or 1 15 oz can of pumpkin purée
  • ½ cup sugar
  • 1 tablespoon pumpkin spice
  • 2 eggs beaten
  • 2/3 cups evaporated milk
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • Crunch Topping
  • 3 tablespoons granulated sugar
  • 1/3 cup brown sugar
  • ¼ teaspoons salt
  • 2 cups flour
  • ½ teaspoon ground cinnamon
  • ¾ cups butter softened to room temperature
  • 1/3 cup chopped pecans

Instructions
 

  • Preheat oven to 350 and lightly greased 8 x 11 inch baking pan. Set aside.
  • Prepare the crunch topping by combining all 'crunch topping' ingredients, excluding the pecans, using a fork, until fully combined. Mixture should resemble breadcrumbs.
  • Place two thirds of the crunch topping in the bottom of your prepared baking pan and press into an even layer. Set aside remaining mixture.
  • Place all ‘pumpkin pie’ ingredients into a medium sized bowl. Stir until fully combined.
  • Pour mixture over 'crunch topping' layer and smooth out evenly.
  • Sprinkle the remaining 'crunch topping' evenly over the surface of pumpkin pie layer.
  • Sprinkle the crushed pecans over top of that.
  • Bake in preheated 350 oven for 55 to 60 minutes.
  • Allow to cool for at least 30 minutes and then serve with ice cream and caramel sauce.

 

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