Pumpkin Pecan Crunch

It’s the crunchy layer of pecans and the toasty flavor of pumpkin pie spice that make this easy, creamy dessert so satisfying. Serve with a dollop of whipped cream.

Pumpkin Pecan Crunch



  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 6 teaspoons McCormick® Pumpkin Pie Spice, divided
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 package (18 1/4 ounces) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) butter, melted
  • Whipped cream (optional)

Spiced Pecans

  • 1/3 cup sugar
  • 2 teaspoons McCormick® Pumpkin Pie Spice
  • 1/4 teaspoon salt
  • 1 egg white
  • 3 cups pecan halves


  1. Heat oven to 350 degrees F.
  2. Dessert: Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended.
  3. Pour into 13 x 9-inch baking pan which has been sprayed with no stick cooking spray.
  4. Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk.
  5. Sprinkle dry cake mix evenly over pumpkin mixture.
  6. Sprinkle with pecans.
  7. Drizzle evenly with melted butter.
  8. Bake 50 minutes or until golden brown.
  9. Serve warm or at room temperature.
  10. Serve with whipped cream and Spiced Pecans, if desired.
  11. Store leftover dessert in refrigerator.
  12. Spiced Pecans: Heat oven to 250 degrees F.
  13. Mix sugar, pumpkin pie spice and salt in small bowl.
  14. Beat egg white in large bowl until foamy.
  15. Add nuts; toss to coat well.
  16. Add spice mixture; toss to coat nuts evenly.
  17. Spread nuts in single layer on lightly greased baking sheet.
  18. Bake 1 hour, stirring once.
  19. Cool slightly and break apart.
  20. Cool completely.
  21. Store in airtight container up to 2 weeks.

Make Ahead: Prepare as directed. Cool completely; cover. Refrigerate overnight. Let stand 30 minutes before serving. To serve, cut into squares with sharp knife.

Recipe and photo used with permission from: McCormick

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