Pumpkin Nut Crunch Recipes

PUMPKIN NUT CRUNCH

Pumpkin Nut Crunch image

UPDATE: I've changed the recipe a little. I now use the large 29-oz. can of pumpkin, added 2 T. sugar, 2 eggs, 1 1/2 t. cinnamon, 1/2 t. nutmeg, and I've added 1/4 t. ground allspice. Also, I like a little more crunch, so I use up to 1 1/2 cups of nuts. I made this using leftover pumpkin I had from making Pumpkin Cheesecake. It's quick and easy, and was gone in one night! This is a combination of two recipes, one found in a local newspaper and the other in a fundraiser cookbook.

Provided by caffeine junkie

Categories Dessert

Time 1h10m

Yield 24-36 serving(s)

Number Of Ingredients 15

Ingredients

pumpkin, crunch
1 (29 ounce) can pumpkin
1 cup granulated sugar
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (12 ounce) can evaporated milk
2 large eggs
1 (18 ounce) box yellow cake mix
1 -1 1/2 cup chopped nuts
1 cup unsalted butter, melted
cream cheese frosting
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar, sifted
1 cup Cool Whip, thawed

Steps:

Preheat oven to 350 degrees.
Line a 13x9x2" pan with parchment paper. Butter parchment paper.
In a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice, evaporated milk, and eggs.
Sprinkle half of the dry cake mix over batter. Spread evenly and slightly pat down.
Sprinkle chopped nuts evenly over cake mix.
Sprinkle remaining half of dry cake mix over the nuts. Spread evenly and slightly pat down.
Spoon melted butter evenly over cake mix.
Bake for 50-55 minutes. When slightly cooled, invert onto serving platter and peel off parchment paper.
To make the frosting, beat cream cheese and powdered sugar in a medium bowl until smooth. Stir in Cool Whip (it's okay to deflate it, if you don't mix it in really good, it just looks funny and uneven).
Spread over pumpkin nut crunch.

Nutrition Facts : Calories 317.2, Fat 18.7, SaturatedFat 9.2, Cholesterol 52.9, Sodium 228.9, Carbohydrate 34.7, Fiber 1, Sugar 22.6, Protein 4.6

PUMPKIN CRUNCH

Pumpkin Crunch image

Yummy pumpkin dessert. Serve with whipped cream.

Provided by kkitchen

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 16

Number Of Ingredients 7

Ingredients

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
3 eggs
1 ½ teaspoons ground cinnamon
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g

PUMPKIN CRUNCH CAKE

Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

PUMPKIN PIE CRUNCH W/O NUTS

Pumpkin Pie Crunch W/O Nuts image

Make and share this Pumpkin Pie Crunch W/O Nuts recipe from Food.com.

Provided by RedSoxInMD

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) package yellow cake mix
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 cup margarine, melted
1/2 teaspoon salt

Steps:

Combine pumpkin, milk, eggs, sugar, spice, salt.
Pour into greased and floured 13x9 baking pan.
Sprinkle cake mix over pumpkin mixture.
Cover with melted margarine.
Bake at 350 for 50-55 minutes or until golden.

Nutrition Facts : Calories 451.6, Fat 23.6, SaturatedFat 5.1, Cholesterol 62, Sodium 601.8, Carbohydrate 55.9, Fiber 0.7, Sugar 35.7, Protein 6

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