Pumpkin Crunch Recipe

Name: Pumpkin Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 3 eggs; 2 tsp. cinnamon; 1 large can pumpkin (makes two 9-inch pies); 1/2 tsp. salt; 1 (12 oz.) can evaporated milk; 1/2 tsp. ginger; 1/4 tsp. cloves; yellow cake mix; 1 c. chopped nuts; 1 large container Cool Whip; 1 c. melted, cooled butter

Servings: persons

1 c. sugar
3 eggs
2 tsp. cinnamon
1 large can pumpkin (makes two 9-inch pies)
1/2 tsp. salt
1 (12 oz.) can evaporated milk
1/2 tsp. ginger
1/4 tsp. cloves
yellow cake mix
1 c. chopped nuts
1 large container Cool Whip
1 c. melted, cooled butter

1
Mix sugar, eggs, cinnamon, pumpkin, salt, milk and cloves. Pour into a 13 x 9-inch pan lined with waxed paper.
2
Sprinkle 1 box yellow cake mix over mixture.
3
Sprinkle chopped nuts over cake mix.
4
Spoon melted butter evenly over nuts.
5
Bake at 350u00b0 until knife inserted in center comes out clean.
6
Remove from oven; immediately invert onto a serving tray and remove wax paper.
7
Cool completely.
8
Frost with large container of Cool Whip.
9
Keep refrigerated.

792

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 12 ingredients. The key ingredients include: 1 c. sugar, 3 eggs, 2 tsp. cinnamon, 1 large can pumpkin (makes two 9-inch pies), 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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