Pumpkin Pie Crunch Wo Nuts Recipes

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.

PECAN PUMPKIN CRUNCH

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
• Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
• Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
• Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

PUMPKIN CRUNCH

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.

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 CAKE

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.

PUMPKIN PIE CRUNCH W/O NUTS

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.