Ingredients
Equipment
Method
- Coat the inside of your 6-quart crockpot with cooking spray to prevent sticking. In a medium-sized bowl, whisk together pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, pumpkin pie seasoning, cinnamon, and vanilla extract until completely smooth. Transfer this pumpkin custard mixture into the bottom of your prepared crockpot, spreading it evenly.
- In a separate bowl, combine yellow cake mix with melted butter. Use a fork or your hands to mix until the texture becomes crumbly and cohesive, making sure no dry pockets of cake mix remain. Distribute this crumble mixture evenly over the pumpkin layer, covering the entire surface. If desired, scatter chopped pecans over the top of the cake crumble for added texture and flavor.
- Cover the crockpot with its lid. Set to high heat and cook for 2 hours, or switch to low heat and cook for 4 hours. The dessert is done when the topping appears lightly golden and the pumpkin layer feels firm when gently pressed in the center. Serve warm, scooping out portions and topping with vanilla ice cream or whipped cream as desired.
Notes
Be sure to use plain pumpkin puree, not pumpkin pie filling, as the filling contains added sugar and spices that will make this dessert overly sweet. When mixing the cake mix and butter, work it until fully combined with no dry powdery spots, as dry patches won't cook evenly. Avoid lifting the lid during cooking, since releasing heat can extend the cook time or cause uneven setting. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat individual portions in the microwave for 30 to 45 seconds. Freezing is not recommended, as the custard layer can turn watery and grainy upon thawing. For a gluten-free version, simply swap in a gluten-free yellow cake mix.