This Pumpkin Pie Crunch is like pumpkin pie with a crunchy topping but without the mess of mixing bowls, rolling pins, etc. Mix it, stir it, then bake it, all in the same pan! It can even be made a day ahead and refrigerated. Serve cold.
Pumpkin Pie Crunch Dump Cake
- 1 29 oz. can pumpkin puree
- 3 eggs lightly beaten
- 1 12 oz. can evaporated milk
- 1 1/4 C. sugar
- 2 to 3 tsp. ground pumpkin pie spice
- 1 18.25 oz pkg. yellow cake mix
- 1 C. graham cracker crumbs
- 1/2 C. toffee bits. (try this toffee, smash up into bits)
- 1 C. butter melted
Preheat oven to 350 degrees.
Lightly grease a 9 X 13 baking dish
Dump pumpkin puree, eggs, evaporated milk, sugar and pumpkin pie spice into prepared baking dish. (Use this spatula to get every last bit out of the cans!)
Stir ingredients together, using that same spatula) until well blended.
Scrape down sides and spread evenly.
Sprinkle dry cake mix evenly over pumpkin mixture.
Sprinkle with graham cracker crumbs.
Scatter toffee bits over the top.
Drizzle melted butter over all.
Bake 50 to 55 minutes or until cake is lightly browned and tests done with a toothpick. Cool before serving. Refrigerate overnight, if desired.