Recipe

This Pumpkin Crunch Pie Is Even Better Than the Classic

By Shae Chambers at University of Pennsylvania

Fall is in the air. The leaves are turning, the temperature is dropping, and, most importantly, pumpkins are back on everyone’s radar. Whether in the form of jack-o-lanterns or cliché Starbucks lattes, pumpkins are taking over for the time being once again.

Although I’m all for hopping on the pumpkin bandwagon, I urge you to broaden your horizons when it comes to your fall-themed recipes. With all the Halloween and soon-to-come Thanksgiving gatherings looming, everyone and his brother is scrambling for easy, unique recipes that will wow their friends and family. And I guarantee, this pumpkin crunch recipe will put you way ahead of the game

Pumpkin Crunch Pie

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 1

Ingredients

1 29 oounce can pumpkin
1 1/4 cup sugar
3 teaspoon pumpkin spice
A dash cinnamon
1/2 teaspoon salt
4 eggs
1 12 oz can evaporated milk
1 box yellow cake mix
Chopped walnuts
1 cup melted butter about 2 sticks
Cool Whip for the frosting

Kaliko Zabala-Moore

Step 1

Pre-heat oven to 350°. Line your 9x13 pan with butter and parchment paper. Mix first 7 ingredients listed and pour into 9x13 baking dish.

Kaliko Zabala-Moore

Step 2

Empty one box yellow cake mix evenly on top of pumpkin mixture.

Kaliko Zabala-Moore

Step 3

Sprinkle with chopped walnuts.

Kaliko Zabala-Moore

Step 4

Drizzle 1 cup melted butter on top (2 sticks).

Kaliko Zabala-Moore

Step 5

Bake for 55-60 minutes until a darker, golden color. Cool completely in the fridge. Plot twist—the crust is on the top. Flip it over. Place frosting on top, powder a light coat of cinnamon, and refrigerate again.

Kaliko Zabala-Moore

Step 6

Serve cool and keep leftovers refrigerated. Eat half the pan before you get a chance to share with anyone else.