The Best Pumpkin Pudding Crunch Recipe

As soon as the leaves start to turn and there's a slight chill in the air, we all start craving one thing: pumpkin. While pies and lattes get most of the attention, there's another dessert that deserves a spot on your fall baking list. This pumpkin pudding crunch combines the creamy texture of pudding with a buttery, crunchy topping, creating a truly irresistible treat.

This recipe is perfect for holiday gatherings, a cozy night in, or anytime you want a simple yet impressive dessert. It’s easy to assemble, uses common pantry ingredients, and is sure to be a hit with everyone who tries it. Get ready to discover your new favorite fall dessert!

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There are plenty of reasons to add this Pumpkin Pudding Crunch to your baking rotation.

• Simple to Make: With straightforward instructions and easy-to-find ingredients, even beginner bakers can whip this up with confidence.
• Perfect for Parties: This dish is a crowd-pleaser and travels well, making it ideal for potlucks, Thanksgiving, or any holiday gathering.
• A Unique Twist on Pumpkin: It offers a delicious alternative to the usual pumpkin pie, combining creamy pudding with a satisfyingly crunchy cake topping.
• Cozy Fall Flavors: Packed with pumpkin and warm spices, it's the ultimate comfort food for a cool autumn day.

Here’s a quick look at the ingredients required to make this delicious dessert.

• Pumpkin Purée: One 15-ounce can. Make sure you grab pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
• Evaporated Milk: One 12-ounce can provides richness and a creamy texture.
• Large Eggs: You'll need 3, which act as a binder for the pudding layer.
• Granulated Sugar: This adds the right amount of sweetness.
• Pumpkin Pie Spice: A classic blend of cinnamon, nutmeg, ginger, and cloves that gives the dessert its signature fall flavor.
• Salt: Just a pinch to balance the sweetness.

• Yellow Cake Mix: One box of standard yellow cake mix creates the base for the crunchy, buttery topping.
• Pecans: Chopped pecans add a wonderful nutty flavor and extra crunch.
• Unsalted Butter: Melted butter brings the topping together and gives it a rich, golden finish.

Every time I make this recipe, I always use this dish!  

 Pyrex Deep 9x13-Inch Glass Baking Dish with Lid, Deep Casserole Dish, Glass Food Container, Oven, Freezer and Microwave Safe 

Ready to start baking? Follow these simple steps to create your Pumpkin Pudding Crunch.

First, preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray. This will prevent the dessert from sticking and make serving much easier.

In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt. Whisk everything together until the mixture is smooth and well-combined. There shouldn't be any streaks of egg or clumps of sugar.

Pour the pumpkin mixture evenly into your prepared baking dish. Use a spatula to spread it out into a smooth, even layer.

Now for the "crunch" part! Sprinkle the dry yellow cake mix directly over the pumpkin layer, covering it completely and evenly. Then, sprinkle the chopped pecans over the top of the cake mix.

Drizzle the melted butter as evenly as you can over the entire surface of the cake mix and pecans. The butter will soak into the cake mix during baking, creating a delicious, crunchy crust.

Place the baking dish in the preheated oven and bake for 50-60 minutes. You'll know it's done when the topping is golden brown and a knife inserted into the center comes out mostly clean. The pudding layer should be set.

Once baked, carefully remove the dish from the oven and let it cool on a wire rack for at least 30 minutes. This dessert is fantastic served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Want to make sure your Pumpkin Pudding Crunch turns out perfectly every time? Here are a few handy tips.

• Check Your Pumpkin: Double-check that you're using 100% pure pumpkin purée. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the recipe's balance.
• Don't Overmix the Pudding: Whisk the pumpkin layer ingredients just until they are combined and smooth. Overmixing can incorporate too much air, which can affect the texture.
• Toast the Pecans: For an even deeper, nuttier flavor, you can toast the chopped pecans in a dry skillet over medium heat for a few minutes before adding them to the topping.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold or gently reheat individual servings in the microwave.

Have a few more questions? Here are some common queries about this recipe.

Yes, you can experiment with other cake mixes. A spice cake mix would complement the pumpkin flavor nicely, while a white cake mix would also work well.

If you can't use pecans, you can simply omit them. The topping will still be deliciously crunchy. Alternatively, you could try using rolled oats or pumpkin seeds for a different kind of crunch.

Absolutely! You can bake this dish a day in advance. Store it covered in the refrigerator and serve it chilled or reheated. It’s a great time-saver for holiday meal prep.

This dessert is wonderful on its own, but serving it warm with a scoop of vanilla ice cream or a generous dollop of whipped cream takes it to the next level. A drizzle of caramel sauce would also be a decadent addition.

This Pumpkin Pudding Crunch recipe is a fantastic way to enjoy the classic flavors of fall in a new and exciting way. With its creamy pudding base and buttery, crunchy topping, it’s a dessert that offers wonderful contrasts in both flavor and texture. It's simple, satisfying, and perfect for sharing with friends and family. Give it a try—it might just become your new go-to pumpkin recipe!