Mommy's Kitchen - Recipes From my Texas Kitchen: Pumpkin Crunch {Feels a Bit like Fall}

Friday, September 5, 2008

Pumpkin Crunch {Feels a Bit like Fall}

The last couple days have really felt like Fall. I know it isn't no where near Fall in Texas, but it sure felt like it for a couple days. Thanks to Hurricane Gustav we received a little cooler weather than normal.

The skies at times were a bit cloudy so, it really made it look like Fall was making an early arrival. Then the heat came back and slapped me right back into reality LOL. The weather was so nice outside it really put me in the mood to make some of my fall recipes.

I love pumpkin so I wasn't sure if I wanted Pumpkin Bread or Pumpkin Crunch it was a real hard decision I love them both and they are perfect for Fall. I ended up deciding on my Pumpkin Crunch recipe.

It's so easy to throw together its the perfect dessert. I like to make this recipe about 3-4 hours before I am going to serve it. That way the topping really has time to get crunchy with the butter and pecans.

I don't add as many pecans as the recipes called for, my kids are just really starting to eat nuts. It's the whole texture thing but they are coming along so i was able to sneak a few pecans in the recipe. Pumpkin Crunch taste just like pumpkin pie without the crust.

This is first on my dish list to bring for Thanksgiving. Its such a nice change from all those pies sitting on the dessert table. No one really knows exactly what it is and then when they see it they decide hmmmm is it good and what is it.

Then they dive in and realize just how good it really is. Well, everyone here is my first Pre-Fall recipe. I know Fall is out there and it will be coming to Texas soon. I just have to be a little more patient then I can post all those recipes I'm dying to make.

These are the ingredients you will need.
Yellow cake mix, 3 eggs, 12 oz evaporated milk, pumpkin, cinnamon, butter, pecans and sugar

Start by preheating the oven to 350 degrees. Combine pumpkin, evaporated milk

add eggs


and cinnamon

Mix with electric mixer on low or you will have a big splattered mess all over you clothes. Which is just what happened when my dd turned the mixer on HIGH...

Grease bottom of a 9x13 inch pan.

Pour into prepared pan.

Sprinkle dry cake mix evenly over pumpkin mixture.

It should look like this.

Top with pecan pieces. I like to add the amount of pecans the recipe calls for, but my kiddos asked me not to add any so i got away with about as much pecan that are pictured. It doesn't look like much but its a start.

drizzle melted butter over pecans. I used real butter for this recipe, but margarine is fine. I got a great deal on butter at Sam's club so i have plenty. Paula Deen would be so proud.

Speaking of Paula she makes this pumpkin crunch as well. Instead of melting the butter you can just slice it up and place the squares all over the top. Its all up to you.

It will look like this. Bake for 50-55 minutes or until golden brown.

Cool & Serve. Top with whipped topping. It's so hard to wait for this dish to cool, but its so much better the topping will be that much crispier. I wasn't sure if my kids would eat this but two out three said that this was Awesome!!!!!!!!!!!!!

Paula Deens recipe included a whipped cream frosting on hers. If you want to go that route I have included the recipe below just use that in place of the whipped cream. I am going to try it that way next time.

Pumpkin Crunch

1 - 18. 5 oz package yellow or butter cake mix
1 - can (15oz) Solid Pack Pumpkin
1 - can (12oz) Evaporated milk
3 - eggs
1 - 3/4 cups sugar
1 - 1/2 tsp Cinnamon
1 - Cup Chopped Pecans
1 - Cup Melted Butter or Margarine
Whipped Topping (cool whip or fresh whip cream)

Preheat oven to 350. Grease bottom of a 9x13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon.

Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown.

Cool & Serve. Top with whipped topping.

Whipped Cream Frosting:
1 - (8 oz.) pkg. softened cream cheese
1 cup Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon

Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light.

Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.

To Serve: Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.


Maria said... #

I am starting to get in the mood for fall. This recipe were help for sure. It looks wonderful!

Stephanie said... #

That looks fabulous!

Mommy's Kitchen said... #

Hi Maria, all it takes is a bit of cold air and i am immedietly in the Fall mood LOL. I cant wait to get started on all my recipes. Your Lemon Bread looks out of this world good.

Hey Stephanie thanks for stopping by. It taste fabulous as well.

YaYa's Funhouse said... #

I can smell it now!! Can hardly wait to try. Anxious for fall to arrive as well. But, like in TX, MS is still HOT.

angie said... #

This should be illegal, it looks so good. Pumpkin pie without the crust and pecans? I'm sold.

Frantic Home Cook said... #

Found you through your guest post. Oh, this is just one of my favorite recipes! I'm subscribing because it looks like we're Cooking Sisters.

~Priscilla~ said... #

yummy, my family and i enjoy this. we have this same recipe, and it is so perfect for fall time!

Jessica said... #

I am loving the entrance of Fall this time of year. Football is on now and I stepped on a crunchy leaf this morning. Lots of tea drinking and of course baking with pumpkin. I'm glad I've found your blog and I'm going to try this recipe soon!

Terri said... #

I am a regular reader of Christy's Southern Plate... so glad to see your guest blog there! I decided to visit your blog site and was INTANTLY blessed by that yummy looking treat! I will try it!
Thanks so much!

Mommy's Kitchen said... #

Hi Jessica, yep football is on in our house today as well. I wish i stepped on a crunchy leaf LOL not here in Texas Fall is a bit away. I am hoping for a early entrance but i wont hold my breath. You will really love this recipe it is one of my faves. Thanks for stopping by I will be checking out your blog as well.

Terri thanks for stopping by as well. I to am a loyal southern plate reader I am so addicted to christys site. I am so glad you like my blog come back again i have lots more recipes to add. If you think the pumplin crunch looks good wait till you try it. Yummo

Live.Love.Eat said... #

Oh wow, you have me longing for Fall AND this Pumpkin Crunch!!!!!! I love the variation of this.

Shelly said... #

OMG I made this tonight and I just had a piece and it is melt in your mouth amazing GOOD! I let it cool almost completely so it was still just slightly warm and topped with coolwhip! YUM YUM! Thanks for sharing. I found your blog a couple weeks ago and all of your recipes look so good. It's so hard to find a blog about food that I like. Your pictures and the ease of the recipes you share are what makes it a blog I visit often. I plan on trying many more of your recipes. Thanks so much!!

Mommy's Kitchen said... #

Hi Shelly thank you so much for the nice comment. I am happy that you found my blog and are trying some of the recipes. I try not to make recipes that are to complex i just dont have the time for that. I tried to visit your blog but it is states it has the privacy settings set. I wanted to comment to say thank you. Pumpkin Crunch is just to die for in my book.

Shelly said... #

You are welcome Tina! :)

I actually haven't posted in my blog in like a year so I don't have it showing anymore! LOL just never enough time after working online and browsing my favorite blogs to post in my own. It's always on my to-do list, just never seems to happen! I changed my link to go to my website instead!

By the way, I followed a link from your blog to the Southern Plate blog. OMG another awesome blog. Thanks for sharing it!

Have a great night!

Mommy's Kitchen said... #

Hi Shelly. I definitly know about time it is so hard to blog. I try and get my recipes up in draft on the weekends and schedule or publish during the week. Its so crazy i cannot do it during the week with 3 kiddos.

Southern Plate is awesome i always tell Christy I am the Southern Plate Stalker. Its one my favorite blog Ü I hope you keep visiting mommys kitchen I enjoy your comments.

Carla said... #

I just made this tonite and I think my husband fell in love with me all over again! <3
Thanks Tina for the great recipe!

Mommy's Kitchen said... #

Yeah Carla now that gives me warm fuzzies all over. Pumpkin Crunch is awesome.

Anonymous said... #

Tina, I just made these today and they were great. I made them 1/2 with pecans and half without since some of us don't like pecans.

Louis said... #

I just made this for my family and everyone loves it! My oldest daughter declared this as her favorite dessert. Thanks again for another wonderful recipe.

Anonymous said... #

This looks so yummy! It's nice to see a different recipe with pumpkin aside from the traditional pumpkin recipes. I wanted to print this one but couldn't find at the bottom where you usually have that available. Can't wait to make this!!

Missy said... #

Thanks for ruining my diet!! :) This was DELICIOUS!!!

Lindsay said... #

I made this last night for some dinner guest and it was absolutely amazing and made us feel all warm and fuzzy inside! I made some fresh cinnamon whipped cream to dollop of top and I keeled over. I can't wait to try all of your recipes!!

Much Love,
your fellow southern sista

Mommy's Kitchen said... #

I am so glad you liked it!!! That crunchy topping is the best. Perfect fall dessert.

Anonymous said... #

i just made this for the first time...i didn't have a 9x13 so i used a 8x11.. im not sure if i just haven't let it cool long enough but the pumpkin filling is not firm its kinda mush... will it harden?

Mommy's Kitchen said... #

You need to use a 9x13 inch pan for it to bake correctly. The middle won't cook all the way in that small of a pan. Or next time you can use two 8x8 pans.

Hunter's Mama said... #

I LOVE this recipe. I have made it several times this fall. I always wonder if I should refrigerate it for the next day or not.. I have been, but does it have to be refrigerated?

Anonymous said... #

About to make this for the 2nd time this month... thanks for sharing it!! Happy Thanksgiving!!

cloey said... #

I made this one and it was a HUGE HIT!!! I plan to make another one but I only have Butter Pecan Flavor cake mix so I wonder if i can use it instead of yellow or butter cake! Thanks!

Anonymous said... #

I can't wait to try this, it looks really good but I wish I could've printed it without a dozen pages of pictures printing. Maybe there is a way and I just don't know how....

Trisha Corona said... #

after hours of searching on the web & reading
over 25 different recipes, i came across yours.
i'm a visual type of gal so by you putting adding
the pics, it was fool proof, lol!
the end result was PERFECTION!!!
my kids & my husband loved it!
it was suppose to be for thanksgiving, but........
we sorta ate it all the night before :)
thank you again!

Unknown said... #

Does this need refrigerated? Wonderful recipe, taste great. Hoe do you store the leftovers

Tina Butler said... #

any leftovers can be refrigerated.

Unknown said... #

i make this too. the recipe i follow puts wax paper in the pan and flip it after after it cools then whip cream on top so the nut layer becomes the crust. =)