The perfect blend of autumn flavors are found in this Pumpkin Crunch Pie. The luscious pumpkin filling, balanced by the sweet and nutty pecan topping, creates a texture and flavor combination that’s simply irresistible.

Pumpkin crunch pie sliced and topped with whipped cream with the whole pie in the background.

Have you ever had a Pumpkin Crunch Cake? It’s a delicious Fall dessert with layers of creamy pumpkin pie filling topped with a cake mix, butter, and nuts, that creates a wonderful crunchy topping. It’s a yummy dessert and one that is super popular this time of year.

How do you improve on a treat that’s already a favorite? Well, you toss it into a flaky pie crust and add a sprinkle of sugared pumpkin pie spice on top and switch it from a fantastic dessert to a delightful pie!

The best part about this recipe, besides the fact that it is heavenly, is that it makes not one, but two pies! Perfect for the Holidays when you have a houseful of guests, or you want to share one with a friend! However, if you’re not in the sharing mood, you can cut the recipe in half and only make one pie…but I think you’re going to want two! (wink, wink)

Ingredients

2 unbaked 9-inch pie shells
1-15 ounce can solid-packed pumpkin
12 ounces of evaporated milk
3 large eggs
1 cup granulated sugar
4 teaspoons pumpkin pie spice
1-(15.25) ounce yellow cake mix
¾ cup butter, melted
1½ cups chopped pecans, or walnuts
2 tablespoons of sugar for topping
1 teaspoons pumpkin pie spice for topping

Pumpkin Crunch Pie Filling

Let’s take a minute and talk about the pie crust for this pie.

You can use store-bought pie shells, or you can make your pie crust from scratch. I love using my homemade flaky pie crust recipe. It works perfectly in this recipe. However, either will work just fine, and it’s all about what is easiest, and most comfortable, for you.

Preheat the oven to 350°(F). Set the pie crusts aside for a minute while you make the pumpkin pie layer.

In a large bowl, add pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice.

Pumpkin filling layer ingredients in a large bowl.

Whisk the ingredients together until completely combined, smooth, and creamy! Make sure to scrape down the sides and bottom of the bowl to incorporate everything.

Pumpkin filling whipped with a wire whisk in a large bowl.

Pour half the batter into one of the unbaked pie shells, and the other half of the pumpkin filling into the other pie shell. Scrape the bowl clean. You don’t want to waste a single drop of this pumpkin filling!

Pumpkin filling poured into a pie shell.

Pecan Crunch Topping

Sprinkle half the dry cake mix over one pie, then the other half over the other pie. Don’t worry if it isn’t exactly evenly distributed, just do the best you can. Make sure the cake mix completely covers the pumpkin pie filling.

Cake mix sprinkled over pumpkin batter in the pie shell.

Drizzle the melted butter over each of the pies, also dividing the butter equally.

Not every bit of the cake mix will be covered with butter. Do the best you can as this will allow the cake mix to get nice and crunchy and golden brown.

Top the pies with chopped pecans. You can also use walnuts if you prefer. Both work beautifully in this pie. It’s really about personal preference. I love the buttery flavor of pecans in this pie.

In a small bowl, combine 2 tablespoons of sugar and 1 teaspoon of pumpkin pie spice. Sprinkle half on top of the nuts of one pie and then the other.

The sugar caramelizes onto the nuts as it bakes. Making them gloriously sweet and crunchy with just the most subtle hints of spice.

Baking Instructions

Bake the pies on the center rack of your preheated 350-degree oven for 45–55 minutes, or until a knife inserted in the center comes out clean. The pie should be set in the center and not jiggly! (We become jiggly from eating said pie…but the pie shouldn’t be!)

Allow the pies to cool on a wire rack. They should be cool when slicing, but can be served while slightly warm!

TIP: I recommend chilling the pies after they have cooled. It isn’t necessary, but I like pumpkin chilled.

Pie right out of the oven cooling on top of the range hood.

The pie will puff up during baking and as it cools it will settle back down.

Isn’t it a scrumptious looking pie? And just think there are two of them! Twice the YUM!

Slice the pie and serve with a dollop of whipped cream or vanilla ice cream. I found a delightful pumpkin flavored whipped cream that pairs wonderfully with this pie, but regular whipped cream will work just as well.

Look at those wonderful layers of creamy spiced pumpkin topped with a buttery, caramelized pecan crunch topping. This dessert offers the best of both worlds—rich and comforting with a satisfying crunch in every bite! Sigh!

Slice of pumpkin crunch pie on a dessert plate with the rest of the pie in the background.

Store any leftovers in your refrigerator, covered with plastic wrap so it doesn’t dry out. The pie will hold for up to 5 days, but is best within 3.

It can be made a day ahead of time and stored in the refrigerator covered. Perfect when cooking and baking for a busy Thanksgiving Day!

Pumpkin Crunch Pie sliced and ready to eat.

More Favorite Pie Recipes

Whether it’s for Thanksgiving or any holiday celebration, this pie is sure to leave a lasting impression, bringing everyone back to the table for seconds…maybe even thirds! Shhhh! I won’t tell if you don’t!

Thanks for stopping by my Nest today!

Norine from Norine's Nest leaning on a kitchen counter.

Yield: 24 slices

Pumpkin Pecan Crunch Pie Recipe

Name: Pumpkin Pecan Crunch Pie Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 24
Cuisine: American
Ingredients: 2 unbaked pie shells; 1-15 ounce can solid-packed pumpkin; 12 ounces evaporated milk; 3 large eggs; 1 cup granulated sugar; 4 teaspoons pumpkin pie spice; 1- (15.25 ounce) yellow cake mix; ¾ cup butter, melted; 1½ cups chopped pecans, or walnuts; 2 tablespoons sugar; 1 teaspoon pumpkin pie spice

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

2 unbaked pie shells
1-15 ounce can solid-packed pumpkin
12 ounces evaporated milk
3 large eggs
1 cup granulated sugar
4 teaspoons pumpkin pie spice
1- (15.25 ounce) yellow cake mix
¾ cup butter, melted
1½ cups chopped pecans, or walnuts
2 tablespoons sugar
1 teaspoon pumpkin pie spice

Instructions

Preheat the oven to 350°(F). Set the pie shells aside while you prepare the pumpkin batter.
In a large bowl, beat together the pumpkin, evaporated milk, eggs, 1 cup of sugar, and 4 teaspoons of pumpkin pie spice until smooth and creamy.
Pour half the batter into one of the unbaked pie shells, and the other half of the batter into the other pie shell.
Divide the cake mix in half. Sprinkle each half of the dry cake mix over one of each of the pies, making sure the pumpkin batter is completely covered.
Drizzle the melted butter over each of the pies, also dividing the butter equally. Top the pies with chopped nuts.
In a small bowl, mix together the 2 tablespoons of sugar with 1 teaspoon of pumpkin pie spice. Divide the mixture in half and sprinkle over the top of the nuts of each pie.
Bake the pies at 350°(F) for 45–55 minutes, or until a knife inserted in the center comes out clean, or the center is no longer jiggly.
Allow the pies to cool on a wire rack. Store the leftover pie, covered, in the refrigerator.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 281Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 252mgCarbohydrates: 36gFiber: 1gSugar: 23gProtein: 4g

Meet The Author

Photo Credit: Jenelle Lacy Photography

Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!