Saturday, November 05, 2011

Recipe ~ Pumpkin Crunch

This is one of my favorite fall desserts, it is very quick and easy to make. Even if you aren't a fan of pumpkin (like me, I wouldn't eat a slice of pumpkin pie if it were the last pie on earth) you should try it out. This is especially good to take to a gathering if you wind up in charge of dessert.

Pumpkin Crunch

1 box yellow cake mix

1 15 oz can solid pack pumpkin

1 12 oz can evaporated milk

3 large eggs

1 1/2 cup sugar (I have used splenda for this and it works great)

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 c chopped pecans (optional, it tastes great with or without)

1 cup butter, melted

*Preheat oven to 350 degrees. Grease bottom of 9x13 pan.

*Combine pumpkin evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into prepared pan.

*Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.

*Drizzle melted butter over top.

*Bake at 350 for 50-55 mins or until golden brown.

*Cool...serve chilled. Top with cinnamon whipped cream or cool whip.

Cinnamon Whipped Cream

2 cups whipping cream

3/4 cup powdered sugar

1/2 to 1 teaspoon cinnamon

1/2 teaspoon vanilla

*Whip all ingredients to desired will take 5 or more minutes with a mixer, so be patient.

***Tip: Chill the bowl for your mixer before you add ingredients and it won't take as long to whip up:)

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