Pumpkin Pie Crunch

65 mins (prep 15, cooking 50)
10 ingredients
20 servings
Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)

Categories:  holiday , oven , number-of-servings , equipment , <-4-hours , thanksgiving , pie , pies-and-tarts , time-to-make , for-large-groups , dessert ,
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Serving Size (65.85 g)
Servings 20
Amount per Serving
Calories 328.04 Calories from Fat 176.04
% Daily Value *
Total Fat 19.56g 601.71%
Saturated Fat 7.18g 717.89%
Trans Fat 0.39g %
Cholesterol 25.43mg 169.56%
Sodium 288.64mg 240.53%
Total Carbohydrate 38.12g 254.17%
Dietary Fiber 1.52 g 121.42%
Sugars 15.26 g %
Protein 2.4g 96.17%
Vitamin A 306.46IU% Vitamin C 0.21mg%
Calcium 53.17mg% Iron 0.71mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
solid pack pumpkin, evaporated milk