Nothing evokes the feeling of fall more than a freshly-made pumpkin pie! But making a pumpkin pie can take a lot of preparation and make a lot of messy dishes. Now you can have the great taste of pumpkin pie in minutes with this easy to make, mess-free recipe from the Dump & Bake Cakes recipe book, Pumpkin Pie Crunch. This dessert is pumpkin pie with a delicious, crunchy topping!
Pumpkin Pie Crunch Recipe Recipe
Ingredients you will need:
- 1 (29 oz.) can pumpkin puree
- 3 eggs, lightly beaten
- 1 (12 oz.) can evaporated milk
- 1 1/4 C. sugar
- 2 to 3 tsp. ground pumpkin pie spice
- 1 (18.25 oz) pkg. yellow cake mix
- 1 C. graham cracker crumbs
- 1/2 C. toffee bits
- 1 C. butter, melted
Preheat oven to 350 degrees.
Lightly grease a 9 X 13 baking dish
Dump pumpkin puree, eggs, evaporated milk, sugar and pumpin pie spice into prepared baking dish.
Stir ingredients together until well blended;
Scrape down sides and spread evenly.
Sprinkle dry cake mix evenly over pumpkin mixture.
Sprinkle with graham cracker crums.
Scatter toffee bits over the top.
Drizzle melted butter over all.
Bake 50 to 55 minutes or until cake is lightly browned and tests done with a toothpick. Cool before serving. Refrigerate overnight, if desired.
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Pumpkin Crunch Video Recipe
Pumpkin Pie Crunch Recipe Video Transcript:
Hi, Kristy in the Rada kitchen and I would like to share a recipe with you out of our recipe book we offer called “Dump & Bake Cakes”. This is a fast way to make a dessert if you are in a time crunch, it doesn’t make a lot of messy bowls, a lot of it you make right in the pan. It makes really luscious dense cakes, it makes cobbler type desserts and some rich brownie creations.
So today I am going to make the Pumpkin Pie Crunch. What you will need is a 9″ X 13″ pan that has been greased. I am going to use the Rada Rectangular Baker; you don’t need to grease Rada Stoneware. You will need to lightly beat 3 eggs, and I am going to use the Rada Handi-Stir. This is a great stirrer to beat eggs, to make puddings; it works great to mix up our Quick Mix dips. Do in the baking stone I am going to add a can of pumpkin, this is a 29 ounce can. Just dump it into the stone or 9″ x 13″ pan and then add the eggs and then add a 12 ounce can of evaporated milk and 1 ¼ cup of sugar and 2 to 3 teaspoons of pumpkin pie spice. So once you have that all dumped in just stir all the ingredients together. So all these recipes use hardly any bowls to have a mess in, no extra bowls and this is going to bake in an hour. Mix all the ingredients really well until you get it to this consistency and make sure you scrape the sides. The next thing we are going to add is a box of cake mix, it’s a yellow cake mix. Just sprinkle that over the top. Now we are not going to stir it anymore, so you want to spread this around evenly to all the edges. Now on top of this layer we are going to add a cup of crushed graham crackers. The next layer we are going to add a ½ cup of toffee bits. Again, no stirring, you just sprinkle them on. The last thing is going to be a cup of melted butter and we’ll just drizzle that over the top. Now you’ll want to preheat your over to 350 degrees and bake this for about 50 to 55 minutes.
So I have baked the Pumpkin Pie Crunch for about 55 minutes. To see if it was done I tested it with a toothpick, you just pierce the toothpick into the middle. If it comes out clean it is ready to take out of the oven. Now you will want to cool this before your serve it or you can put in the refrigerator overnight.
That’s just one of about 50 easy, quick desserts in our Dump & Bake Cakes recipe book.
End of Video Transcript