Paula Deen Bobby’s Lighter Pumpkin Crunch

Paula Deen Bobby's lighter pumpkin crunch takes 1 hour and just pumpkin puree, evaporated milk and cake mix to make a creamy, crunchy-topped pumpkin dessert. Save this easy lighter pumpkin dessert for the holiday table, church supper or Sunday dinner, because it's a dump-and-bake 9x13 dish.

Sprinkle the dry cake mix evenly over the batter and leave it alone, because stirring it in turns the crunch into plain cake. Skip that layering and you lose the buttery, crisp top that makes this dessert work.

Paula's lighter version swaps in fat-free evaporated milk, egg whites and sugar-free cake mix, so the custard layer stays creamy with far less fat. Scattering cold butter pieces over the top, instead of melted butter, also gives the pecans a crisp, toasty finish.

Paula Deen Bobby's Lighter Pumpkin Crunch

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

150

kcal

A silky pumpkin custard bakes underneath a golden cake mix topping dotted with toasted pecans. Once it cools on a rack, the layers set so you can cut clean squares.

Ingredients

• 1 15-ounce can pumpkin puree not pumpkin pie mix
  

• 1 12-ounce can fat-free evaporated milk
  

• 3/4 cup sugar
  

• 1 teaspoon ground cinnamon
  

• 2 eggs whites
  

• 1 large egg
  

• 1 16-ounce package sugar-free yellow cake mix
  

• 1/2 cup chopped pecans
  

• 4 tablespoons cold butter
  

Directions

• Preheat and prep: Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick spray. That keeps the custard layer from sticking to the corners.
• Mix the pumpkin base: Whisk 1 can pumpkin puree, 1 can fat-free evaporated milk, 3/4 cup sugar and 1 teaspoon ground cinnamon in a large bowl. Then add the 2 egg whites and 1 large egg, whisking until the batter is smooth.
• Fill the dish: Scrape the batter into the prepared baking dish and smooth it out. That gives the cake mix an even surface to sit on.
• Add the topping: Sprinkle the 16-ounce package of sugar-free yellow cake mix evenly over the batter so it covers completely. Then scatter 1/2 cup chopped pecans and 4 tablespoons cold butter, in small pieces, over the top.
• Bake until set: Bake uncovered for 45 to 50 minutes. It's done when a toothpick in the center comes out with a few moist crumbs attached.
• Cool and serve: Move the dish to a wire rack and let it cool before cutting. Then serve it plain, or with a small scoop of sugar-free butter pecan ice cream or reduced-fat whipped topping and a little cinnamon.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pumpkin pie mix instead of pumpkin puree?

No, the recipe calls for plain pumpkin puree, not pumpkin pie mix. Pie mix already has sugar and spices, so it would throw off the sweetness and the way the custard sets.

How do I store leftover pumpkin crunch?

Cover the dish and keep it in the refrigerator, since the custard layer needs to stay cold. Cool it completely first so the crunchy topping doesn't steam and go soft.

Can I make pumpkin crunch ahead of time?

Yes, it's easy to bake a day ahead because it's served cooled anyway. Keep it covered in the refrigerator and add the whipped topping just before serving.

Can I use regular cake mix instead of sugar-free?

Regular yellow cake mix works if you aren't watching sugar, and it bakes the same way. You'll just lose some of the lighter profile this version is going for.

What's the most common mistake with this dessert?

Stirring the cake mix into the batter is the big one. It needs to sit dry on top so it bakes into a crisp, buttery crust instead of a dense layer.