Pecan Pumpkin Crumble is a delicious and easy-to-make dessert that combines the flavors of pumpkin pie with a crunchy cake topping. Canned pumpkin and a boxed cake mix make this recipe simple yet satisfying. It’s perfect for holiday gatherings, especially during the fall season. Adding pecans gives it a wonderful texture, making each bite a delightful mix of soft pumpkin and a crispy, buttery top. This dish is closest to a pumpkin dump cake or a crisp, with a unique twist.
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Pecan Pumpkin Crumble Dessert
Food History
Pumpkin has been a key ingredient in American desserts for centuries. Early settlers used it in pies, tarts, and even puddings. As canned pumpkin became popular in the early 1900s, pumpkin desserts became much easier to prepare. This recipe, combining pumpkin pie with cake mix, reflects the growing trend of convenience foods in the 20th century.
Pillsbury introduced its first boxed cake mixes in the 1940s, and they quickly became a staple in American households. This recipe takes advantage of that innovation, creating a dessert that is both easy and delicious. It’s a modern twist on traditional pumpkin pie, blending the best of both worlds—comforting pumpkin flavor and a cake-like topping.
Timeline
- 1600s: Early settlers make pumpkin pies with simple ingredients.
- 1929: Libby’s begins selling canned pumpkin, making pumpkin pie easier.
- 1940s: Pillsbury introduces boxed cake mixes, revolutionizing home baking.
- 1980s: Recipes like this Pecan Pumpkin Crumble become popular, using both canned pumpkin and cake mix for convenience.
Recipe Discussion
The star of this dessert is the combination of creamy pumpkin filling and the crunchy pecan topping. The canned pumpkin, mixed with spices and evaporated milk, creates a smooth and rich base. It’s similar to a traditional pumpkin pie but with a thicker, more indulgent filling. On top, the cake mix and pecans form a crumbly, buttery layer that adds texture and sweetness. This dessert is close to a pumpkin dump cake, where everything is layered and baked without much mixing, but it also has elements of a crisp with its crunchy topping.
The blend of cinnamon, nutmeg, and allspice gives it a classic fall flavor. The pecans add a nutty richness, and the cake mix topping creates the perfect contrast to the smooth pumpkin filling. It’s easy to make, and the results are always a hit at family gatherings or potlucks.
Preparation Tips
- Use a good-quality cake mix for the best flavor and texture.
- Don’t over-mix the pumpkin filling; keep it smooth and creamy.
- Make sure to evenly drizzle the melted butter over the cake mix for a crisp, golden topping.
- For extra flavor, try adding a bit of brown sugar to the cake mix before baking.
- Let the dessert cool slightly before cutting to allow it to set. Serve warm with whipped cream or ice cream for the best texture.
Recommended Kitchen Items
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- 9×13 Baking Dish – Perfect for even baking and serving this crumble.
- Pecan Chopper – Easily chops nuts to the perfect size for the topping.
- Whipped Cream Dispenser – Adds a professional touch to your dessert with freshly whipped cream.
Serving Suggestions
- Serve warm with a generous dollop of whipped cream or a scoop of vanilla ice cream.
- Add a sprinkle of cinnamon or nutmeg on top for extra flavor.
- Pair it with a cup of coffee or hot cider for a cozy fall treat.
More Vintage Recipes
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A Crowd-Pleasing Fall Favorite
Pecan Pumpkin Crumble is the perfect dessert for fall gatherings. Its blend of creamy pumpkin filling and crunchy pecan topping makes it a delicious alternative to traditional pumpkin pie. This easy-to-make dish will quickly become a family favorite, especially when served with whipped cream or ice cream. Whether you’re making it for Thanksgiving or a weekend dinner, it’s sure to impress your guests with its rich flavors and simple preparation.
Vintage Recipe Box 96
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Pecan Pumpkin Crumble Recipe
Pecan Pumpkin Crumble
Ingredients
- 1 cup sugar
- 2 eggs
- 1 16 oz can (2 cups) pumpkin
- 1½ tsp pumpkin pie spice
- 1 13oz can evaporated milk
- 1 pkg Pillsbury Plus yellow or white cake mix
- ½ cup oleo melted
- ¾ cup chopped pecans or walnuts
- whipped cream
Instructions
- Heat oven to 350°.
- In large bowl combine sugar, spice, eggs, pumpkin & evaporated milk, mix well.
- Pour into ungreased 13x9 pan.
- Sprinkle with cake mix & drizzle evenly with melted oleo.
- Sprinkle top with chopped pecans.
- Bake at 350° for 40-50 minutes or until golden brown.
- Chill & cut into squares.
- Serve topped with whipped cream.
- Refrigerate leftovers.