Francis Pumpkin Crunch Pie Recipes

PUMPKIN CRUNCH PIE

Steps:

• Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
• Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
• Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.
• In a bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.
• Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
• Drizzle melted butter over the cake mix & pecans layer.
• Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
• Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
• Cut into squares and serve with ice cream.

PUMPKIN PIE CRUNCH

Steps:

• Preheat oven to 350°F.
• Grease bottom of 13x9x2-inch pan.
• Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
• Pour into pan.
• Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
• Drizzle with melted butter.
• Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
• Cool completely. Serve with whipped topping. Refrigerate leftovers.

PUMPKIN CRUNCH PIE

Steps:

• 1. Mix ingredients for pie filling and put in pie crusts.
• 2. Mix topping ingredients and sprinkle on top of pies.
• 3. Bake at 350 for 45 minutes.

PUMPKIN PIE CRUNCH

Steps:

• 1. Preheat oven to 350 degrees In mixer on low speed combine the first 6 ingredients mix well.
• 2. Pour into greased 11x15" pan.
• 3. Sprinkle dry cake mix(es)* over pumpkin mixture.Do not stir. *use 1 and 1/2 boxes for thinner top crunchy layer. *use 2 boxes for thick top crunchy layer.
• 4. Sprinkle pecans over dry cake mix layer.
• 5. Drizzle melted butter all over the top of pecans and cake mix.
• 6. Bake 1 hr or until golden brown and center is set.
• 7. Cool completely. serve with whipped cream or topping. Store in fridge. This can be made a day or two in advance.