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Pumkin Crunch


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  • 1 (15oz) can pumkin puree
  • 1 (12oz) can fat free evaporated milk
  • 3/4 sugar
  • 1 tsp cinnamon
  • 2 egg whites
  • 1 large egg
  • 1 (16oz) package sugar free yellow cake mix
  • 1/2 c chopped pecans
  • 4 tbsp cold butter, cut into small cubes


Servings 16
Preparation time 10mins
Cooking time 60mins


Step 1

Preheat oven to 350
Spray a 9 x 13 baking dish

Wisk the pumpkin, evaporated, sugar, and cinnamon in a large bowl until well mixed.

Add the egg whites and egg, whisking until well blended.

Scrape the batter into baking dish. Sprinkle the cake mix evenly over the batter to cover completely.
Scatter the nuts and butter pieces over top.

Bake, uncovered, until toothpick comes out
clean 35-50 minutes


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