Pumpkin Pecan Crunch

Pumpkin Pecan Crunch

Prep Time

10 minutes

Cook Time

50 minutes

Serves

-  
Pumpkin Pecan Crunch

It’s the crunchy layer of pecans and the toasty flavor of pumpkin pie spice that make this easy, creamy dessert so satisfying. Serve with a dollop of whipped cream.

Recipe courtesy of McCormick®.

Nutrition Information (per serving): Calories: 283, Fat: 15 g, Carbohydrates: 34 g, Cholesterol: 51 mg, Sodium: 242 mg, Fiber: 2 g, Protein: 3 g.

Make Ahead: Prepare as directed. Cool completely; cover. Refrigerate overnight. Let stand 30 minutes before serving. To serve, cut into squares with sharp knife.

Ingredients

  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 6 teaspoons McCormick® Pumpkin Pie Spice, divided
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 package (18 1/4 ounces) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) butter, melted
  • Whipped cream (optional)
  • Spiced Pecans, recipe link available at www.mccormick.com (optional)

Preparation

  • 1 Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13 x 9-inch baking pan which has been sprayed with no stick cooking spray.
  • 2 Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
  • 3 Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans , if desired. Store leftover dessert in refrigerator.

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