I might be in the minority here, but I do not like pumpkin pie. There, I said it. That felt good.
Now, let’s discuss an alternative to the traditional pumpkin pie, often spotted at Thanksgiving dinners. I mean, this is 2020… nothing is normal, so why not switch up the expected. And this is a super easy recipeasy, so it’s a great dessert to serve anytime in the fall.
Technically, what I am suggesting is not a pie, it’s a cake. In my book, that’s an upgrade. I discovered a Pumpkin Crunch Cake recipe on All Recipes, and it’s scrumptious!
- 1 (12 fluid ounce) can evaporated milk
- 4 large eggs eggs
- 1 ½ cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 (18.25 ounce) package yellow cake mix
- 1 cup chopped pecans
- 1 cup margarine, melted
- 1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Feel free to substitute your favorite nuts, if pecans aren’t your thing. Walnuts are a great alternative.
If you want to get really fancy, try this one!