Pumpkin Crunch Recipe

Name: Pumpkin Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large pumpkin (must be solid); 1 (12 oz.) can evaporated milk; 3/4 c. sugar; 3 eggs; 1 tsp. cinnamon; 1 tsp. pumpkin spice; 1/2 c. chopped nuts; 1 1/4 c. butter, melted and cooled; 1 carton Cool Whip; 1 box yellow cake mix

Servings: persons

1 large pumpkin (must be solid)
1 (12 oz.) can evaporated milk
3/4 c. sugar
3 eggs
1 tsp. cinnamon
1 tsp. pumpkin spice
1/2 c. chopped nuts
1 1/4 c. butter, melted and cooled
1 carton Cool Whip
1 box yellow cake mix

1
Preheat oven to 350u00b0.
2
Line 9 x 13 x 2-inch pan with wax paper.
3
Mix pumpkin, milk, sugar, eggs and spices together and pour into lined pan.
4
Pour dry cake mix over mixture evenly and pat nuts on cake mix.
5
Spoon melted butter over cake mix and nuts evenly.
6
Bake at 350u00b0 for 60 minutes or until light golden brown. Cool for several hours, then loosen edges with knife and invert on a tray.
7
Peel off waxed paper.
8
Top with Cool Whip.
9
Enjoy!

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large pumpkin (must be solid), 1 (12 oz.) can evaporated milk, 3/4 c. sugar, 3 eggs, and more.

Yes, Pumpkin Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Crunch

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