Pumpkin Pie Crunch

Pumpkin Pie Crunch

This is a favorite with all my Scouts! And much better than just plain old pumpkin pie!


  • 1  can (15 oz.) solid pack pumpkin
  • 1  can (12 oz.) evaporated milk
  • 3  eggs
  • 1 1/2  c  sugar
  • 4  tsp  pumpkin pie spice
  • 1/2  tsp  salt
  • 1  package yellow cake mix
  • 1  c  chopped pecans
  • 1  c  butter, melted


I do this in a 12" Dutch oven and it is fabulous!!! Yum Yum! I lined my Dutch oven with easy release foil for cleanup!

Combine the first 6 ingredients in a large bowl. Pour into dutch oven. Sprinkle cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter (I just dropped the pats of butter on top). Bake at 350F (which is 6 charcoals under the bottom of dutch oven (Be sure they are in a circle on the outer edge) and 18 on top of dutch oven lid (I put them around the entire edge of the lid) for 50 to 55 minutes or until golden.

To test cake for doneness...stick a drinking straw in about 1 inch & check the plug that comes out. Then, when it is done.....With help I hold the edges of the foil and carefully lift the entire dessert out of the dutch oven and put on a large tray to cool.

Ronda J. Ellis - Baton Rouge, LA

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