Easy Pumpkin Pie Crumble

*This makes a dessert about an inch thick or less. That’s because I like a high topping-to-pumpkin ratio. If you’d like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Easy Pumpkin Pie Crumble

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    boxed yellow or white cake mix

  • 1-2

    sticks butter (see notes in instructions), if you have unsalted use it

  • 1

    16 oz can pumpkin*

  • 2

    eggs

  • 1

    can sweetened condensed milk

  • 1

    t cinnamon

  • ½

    t pumpkin pie spice

  • ¼

    t ginger

  • t cloves

  • t nutmeg

  • ½

    t salt

  • C chopped pecans

  • ½

    t additional cinnamon for topping

Directions

Preheat oven to 350. Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it’s in small crumbly pieces. Place mixture in a 9×13 baking dish and press flat with your fingers. Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan. Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you’re putting on. Here’s why: Here’s a little something I learned after making the dump cake a gazillion times. Cake mixes all have different amounts in them! Different brands, different flavors, etc. Each one is slightly different in volume. I found one mix to have almost double the normal amount. Measuring the amount of cake mix you’re sprinkling on top will help you get the perfect topping ratio in the last step. Next sprinkle on the chopped pecans. You’ll have 3 distinct layers now: Here’s the trick: For every 1 C of cake mix you sprinkled on top, you’ll need 3 T of melted butter. Drizzle it right on top. That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out without globs of pumpkin on it and the topping should be nice and golden. You can eat it warm, at room temp, or chilled! My favorite is actually at room temp. Put a dollop of sweetened whipped cream on top. It’s also great with vanilla ice cream.


Nutrition

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