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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Crunch Recipe

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This recipe for Pumpkin Crunch is from Bangahz Fox Family Grindz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (29 oz) of pure pumpkin
1 can (13 oz) evaporated milk
1 cup sugar
3 eggs
1/4 tsp cinnamon
1 cup chopped walnuts
1 box yellow cake mix with pudding
1 cup melted butter

For Frosting:
8 oz cream cheese
1/2 cup powdered sugar
3/4 cup cool whip
Directions:
Directions:
Preheat oven to 350º

Line a 9 x 13 pan with wax paper.

Mix together pumpkin, evaporated milk, sugar, eggs and cinnamon and pour into the pan.

Evenly distribute the dry cake mix over the top of the mixture in the pan and then do the same with the walnuts over the cake mix. Pat the nuts into the cake mix gently to create an even surface.

Carefully spoon the melted butter on top of the walnuts and cake mix, making sure that all areas are saturated with the butter.

Bake for 50 to 60 minutes or until the crust is a golden brown.

After slightly cooling, invert onto a cookie sheet and remove wax paper.

For frosting, cream together cream cheese and powdered sugar. Fold in the cool whip. Spread over pumpkin crunch and refrigerate.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
Always a holiday favorite!

 

 

 

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