November 4th, 2011
How to Make Pumpkin Crunch
Well, it’s the time for pumpkin again, and I’m sure that there are lots of you out there that want to learn how to make pumpkin crunch for dessert. This could also be a great way to add some variety to this year’s Thanksgiving Turkey Dinner.
The upside to this dish is that it is super easy. It’s pretty much pumpkin pie filling with boxed cake mix as the crust. I did a bunch of research and looked at cookbooks and online, and there is a recipe that is floating around.
I tested it, and it works. Now, keep in mind, when you do this recipe, it says to pour the cake mix over the pumpkin filling, then drizzle the butter over the cake mix. THIS IS IMPORTANT!!! if you mix the cake mix with the butter then try to pour over the pumpkin pie filling, it will sink in!
Now, that being said, you do end up with a edible dessert, it’s just that you don’t have a nice custard and a nice crust. You end up with it mixed together. I suppose if you wanted to be adventurous, you could try both…
Anyway, Here is the recipe.
INGREDIENTS YIELD: 1 each
1 box yellow cake mix
1 can (small 15oz) pumpkin
1 can (12oz) evaporated milk
3 large eggs
1 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1 cup chopped pecans
2 sticks butter melted
Grease bottom of 9×13 pan, placing a piece of parchment or wax paper on the bottom of the pan. Combine pumpkin, milk, eggs, sugar, cinnamon, and salt in large bowl. Mix well, pour into pan, and sprinkle cake mix evenly over pumpkin mixture. Top with pecans, drizzle melted butter over top, and bake 350 degrees for 50-55 minutes or until golden brown.
When cool, loosen pumpkin crunch from side of pan with a knife. Invert pan onto platter (the top becomes the crust) Top with whipped cream.
I like this guy… Here he shows how to make it…
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