Why You’ll Love This Recipe

Pumpkin Crunch is a deliciously layered dessert that combines the rich flavors of pumpkin, spices, and cake. The soft pumpkin filling sits atop a buttery cake crust, while the creamy layer provides a smooth contrast to the golden, crunchy topping. With its cozy autumn flavors of cinnamon, nutmeg, and cloves, this dessert is the perfect sweet treat to enjoy during the fall months. Easy to make and packed with flavor, it’s a go-to recipe for any gathering, whether it’s a holiday dinner or a casual family meal.

Ingredients

For the Crust:

1 box yellow cake mix (reserve 1 cup for topping)
½ cup (1 stick) unsalted butter, melted
1 egg

For the Pumpkin Filling:

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt

For the Creamy Layer:

1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 container (8 oz) whipped topping (such as Cool Whip), thawed

For the Crunch Topping:

Reserved 1 cup cake mix
½ cup granulated sugar
1 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cubed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Crunch Recipe

Directions

Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the cake mix (reserving 1 cup for topping), melted butter, and egg. Mix until a soft dough forms. Press the dough evenly into the bottom of a greased 9×13-inch baking dish.
Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour the mixture evenly over the prepared crust.
Bake the Pumpkin Layer: Bake for 35–40 minutes, or until the filling is set in the center. Remove from the oven and allow it to cool completely before adding the creamy layer.
Make the Creamy Layer: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Fold in the whipped topping until fully combined. Spread the creamy mixture evenly over the cooled pumpkin layer.
Prepare the Crunch Topping: In a small bowl, combine the reserved 1 cup of cake mix, sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture becomes crumbly. Sprinkle evenly over the creamy layer.
Final Bake: Return the dish to the oven and bake for 15–20 minutes, until the topping is golden brown and crisp. Let the dessert cool completely, then refrigerate for at least 1 hour before slicing into neat squares.

Servings and Timing

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 55 minutes
Additional Time: 1 hour (cooling)
Total Time: 2 hours 15 minutes

Variations

Vegetarian Option: For a dairy-free version, you can substitute the whipped topping and cream cheese with dairy-free alternatives.
Add Nuts: For added texture, sprinkle chopped walnuts or pecans on top before baking.
Spices: Feel free to experiment with other spices like allspice or cardamom for a unique flavor profile.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days. If you want to reheat the dessert, warm it in the oven at 350°F for about 10 minutes, or until it’s slightly warmed. However, this dessert is best served cold, so we recommend enjoying it chilled for the full experience.

FAQs

1. Can I make this recipe ahead of time?

Yes, Pumpkin Crunch can be made the day before and stored in the refrigerator. This actually enhances the flavor and texture.

2. Can I use a different type of cake mix?

Yes, while yellow cake mix works best for this recipe, you can experiment with spice cake or white cake mix for slightly different flavor profiles.

3. Can I freeze Pumpkin Crunch?

Yes, you can freeze the pie for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

4. Can I substitute the evaporated milk?

You can use regular milk or half-and-half as a substitute for evaporated milk, though it may slightly alter the richness and texture of the filling.

5. How can I make the crust more flavorful?

You can add a teaspoon of vanilla extract or a pinch of cinnamon to the crust for a boost of flavor.

6. Can I make this dessert gluten-free?

Yes, you can use a gluten-free cake mix to make this dessert gluten-free.

7. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Just make sure it’s cooked and pureed properly, and use the same amount as the canned pumpkin.

8. How do I store the leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 4 days.

9. Can I add more crunch to the topping?

Yes, you can add chopped nuts like pecans or walnuts to the topping for extra crunch and flavor.

10. How do I make clean slices of Pumpkin Crunch?

For clean slices, make sure to chill the dessert in the refrigerator for at least 1 hour before cutting.

Conclusion

Pumpkin Crunch is a delightful fall dessert that combines rich pumpkin filling, a creamy layer, and a crunchy, cinnamon topping. With its perfect balance of textures and flavors, it’s sure to become a favorite at your fall gatherings or family dinners. Whether you’re serving it for Thanksgiving or enjoying it as an autumn treat, Pumpkin Crunch is guaranteed to impress!

Pumpkin Crunch Recipe

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Pumpkin Crunch is a delightful fall dessert that layers a buttery cake crust with spiced pumpkin filling, a creamy topping, and a golden cinnamon streusel crunch. Each bite offers a wonderful balance of soft and crunchy textures, making it a seasonal favorite perfect for family gatherings and holiday meals.

Author: Amy
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 2 hours 15 minutes
Yield: 6–8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). In a medium bowl, combine the cake mix (reserving 1 cup for topping), melted butter, and egg. Mix until a soft dough forms. Press the dough evenly into the bottom of a greased 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour the mixture evenly over the prepared crust.
Bake for 35–40 minutes, or until the filling is set in the center. Remove from the oven and allow it to cool completely before adding the creamy layer.
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Fold in the whipped topping until fully combined. Spread the creamy mixture evenly over the cooled pumpkin layer.
In a small bowl, combine the reserved 1 cup of cake mix, sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture becomes crumbly. Sprinkle evenly over the creamy layer.
Return the dish to the oven and bake for 15–20 minutes, until the topping is golden brown and crisp. Let the dessert cool completely, then refrigerate for at least 1 hour before slicing into neat squares.