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Recipes

This Pumpkin Crunch Pie Is Even Better Than the Classic

This article is written by a student writer from the Spoon University at U Penn chapter.

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

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour Total time:1 hour 10 minutesServings:1 servings

Ingredients

Instructions

  1. Kaliko Zabala-Moore

    Pre-heat oven to 350°. Line your 9×13 pan with butter and parchment paper. Mix first 7 ingredients listed and pour into 9×13 baking dish.

  2. Kaliko Zabala-Moore

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

  3. Kaliko Zabala-Moore

    Sprinkle with chopped walnuts.

  4. Kaliko Zabala-Moore

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

  5. Kaliko Zabala-Moore

    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.

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