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Oh So Delicious Pumpkin Crunch

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Pumpkin crunch makes for the perfect dessert. Layers of pumpkin sitting atop a deliciously moist, but crunchy crust topped with a sweet cream cheese frosting. The ultimate fall dessert.

pumpkin crunch on white plates

Who am I kidding? Pumpkin crunch is great anytime of the year.

If you’re a pumpkin fan, then this one’s for you. A rich pumpkin layer sandwiched between a crunchy, golden crust, and a sweet fluffy frosting. What could be better?

Just a head’s up, you might not have any leftovers.

This amazing recipe hails from my mother’s kitchen and is one of her most popular desserts. She would always make it for Halloween and Thanksgiving and everyone couldn’t wait to get their hands on a piece or two.

top down view pumpkin crunch

Ingredients for pumpkin crunch

Pumpkin layer

  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • ½ teaspoon cinnamon

Crust Layer

  • 1 box (15.25oz) yellow cake mix
  • 1 box (3.4oz) Jell-o instant vanilla pudding mix
  • 1 cup chopped walnuts
  • 1 cup melted butter

Frosting Layer

  • 1 cup cream cheese
  • 1 cup powdered sugar
  • ¾ cup Cool Whip
pumpkin crunch ingredients

Love pumpkin? Check out this recipe pumpkin mochi waffles. Now you can have pumpkin for breakfast too.

sheet of pumpkin crunch with the corner piece cut off

What is pumpkin crunch?

Pumpkin crunch is a dessert that takes a spin on your classic pumpkin pie and turns it into a crunchy bite sized bar. It’s layers of deliciousness and perfect for your next gathering.

Have a nut allergy?

You can omit the nuts all together or substitute for graham cracker crumbles or pretzels to get that added crunch.

side angle cut of pumpkin crunch

Do I have to use canned pumpkin puree?

Nope. If pumpkins are in season and you’re up for making your own pumpkin puree, feel free to swap that out in the recipe. Here’s a recipe for making your own pumpkin puree.

When are pumpkins in season?

Pumpkins are best eaten in fall, hence pumpkin everything this time of year. HGTV recommends planting pumpkins between May and June as some pumpkins, like the type used for carving jack o lanterns, need a long, frost free growing season.

How to store pumpkin crunch?

Pumpkin crunch is best stored in an airtight container in the refrigerator. It will keep for 3-4 days.

close up of pumpkin cunch

How to make pumpkin crunch?

  1. Preheat oven to 350F.

2. In a mixing bowl combine pumpkin, evaporated milk, eggs, sugar, cinnamon.

3. Mix until well combined. Pour into a greased 9×13 pan lined with wax/parchment paper (don’t skin this step).

4. Then sprinkle over the top yellow cake mix, vanilla pudding mix, and chopped walnuts. Spoon over melted butter.

5. Bake for 50-60 minutes or until golden brown.

6. While pumpkin crunch is baking mix the frosting. In a mixing bowl combine cream cheese, powdered sugar, and Cool Whip. Mix until well combined and no lumps are present.

7. Once pumpkin crunch has finished baking, remove from the oven, and allow to cool completely.

8. Once cooled, flip pumpkin crunch so the cake layer in on the bottom and pumpkin on the top. Frost with cream cheese topping and ENJOY!

close up pumpkin crunch

Pumpkin Crunch

Yield: 24 pieces
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Pumpkin crunch makes for the perfect dessert. Layers of pumpkin sitting atop a deliciously moist, but crunchy crust topped with a sweet cream cheese frosting. The ultimate fall dessert.

Ingredients

Pumpkin Layer

  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • ½ teaspoon cinnamon

Crust Layer

  • 1 box (15.25oz)  yellow cake mix
  • 1 box (3.4oz) Jello- instant vanilla pudding mix
  • 1 cup chopped walnuts
  • 1 cup butter, melted

Frosting Layer

  • 1 cup cream cheese
  • 1 cup powdered sugar
  • ¾ cup Cool Whip

Instructions

  1. Preheat oven to 350F.
  2. In a mixing bowl combine pumpkin, evaporated milk, eggs, sugar, cinnamon. Mix until well combined.
  3. Pour into a greased 9x13 pan lined with wax/parchment paper (don't skin this step). Then sprinkle over the top yellow cake mix, vanilla pudding mix, and chopped walnuts. Spoon over melted butter.
  4. Bake for 50-60 minutes or until golden brown.
  5. While pumpkin crunch is baking mix the frosting. In a mixing bowl combine cream cheese, powdered sugar, and Cool Whip. Mix until well combined and no lumps are present.
  6. Once pumpkin crunch has finished baking, remove from the oven and allow to cool completely.
  7. Once cooled, flip pumpkin crunch so the cake layer in on the bottom and
    pumpkin on the top. Frost with cream cheese topping and ENJOY!

Notes

*If you have a nut allergy you can omit the nuts or swap them out with graham cracker crumbles.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 321mgCarbohydrates: 37gFiber: 1gSugar: 28gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

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pumpkin crunch

By on October 8th, 2019

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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34 thoughts on “Oh So Delicious Pumpkin Crunch”

  1. I tried this recipe for the first time today. It’s different than anything I’ve ever made before so I was curious how it would turn out. Because my husband can’t have nuts, I used graham cracker crumbles in place of nuts for the crust. It was simple to make, smelled great while baking, and looked pretty when it was completed. Best of all, everyone likes it!

    Reply
  2. What size instant pudding box do you use? It doesn’t specify in the recipe, and there are 2 sizes – 5.1 oz or 3.4 oz? Thank you!

    Reply
  3. This dessert has always been a favorite of mine, and yours is delicious. We actually swapped out the pumpkin for bananas (we only had bananas and no pumpkin) and it was still delicious!!! Now I’m over excited to try it with pumpkin.

    Reply
  4. I made this with cup4cup gluten free cake mix and pecans instead.. it’s amazing thank you.. I would normally ignore my gluten intolerance to enjoy pumpkin pie this will Keep me busy..

    Reply
    • Hmm. You know, I’ve never tried. We don’t usually have much extras. I’d assume you can as long as it’s placed in an air tight container. If you try it let me know. Thanks.

      Reply
  5. This recipe is so easy to make and super flavorful! It tasted so delicious! Will surely have this again! Thank you so much for sharing this amazing pumpkin crunch recipe! Highly recommended!

    Reply

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