Lighter Pumpkin Crunch Recipe by Bobby Deen

Level: Easy

Time: 60 MINUTES

1 ratings


  • 1 (15 oz) can pumpkin puree, (not pumpkin pie mix)
  • 1 (12 oz) can fat-free evaporated milk
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 eggs whites
  • 1 large egg
  • 1 (16 oz) package sugar-free yellow cake mix
  • 1/2 cup chopped pecans
  • 1/2 cup pecans, chopped
  • 4 tablespoons cold butter, cut into small pieces
  • 4 tablespoons butter, cold, cut into small pieces


Preheat the oven to 350°. Spray a 9 x 13-inch baking dish with nonstick spray.


Whisk the pumpkin puree, evaporated milk, sugar and cinnamon in a large bowl until well mixed. Add the egg whites and egg, whisking until well blended.


Scrape the batter into the baking dish. Sprinkle the cake mix evenly over the batter to cover completely. Scatter the nuts and butter pieces over top.


Bake, uncovered, until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 to 50 minutes. Cool on a wire rack.


Bobby's Lighter Pumpkin Crunch


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1 Review

Jessica 11/21/2014
This is my absol

This is my absolute favorite dessert! The crunch gives it texturr which is seriously lacking in classic pumpkin pie!

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