Pumpkin Pudding Crunch

Pumpkin Pudding Crunch

Why is it that every Thanksgiving, when we eat pumpkin pie and other pumpkin desserts that we say “We should make this dessert all year ’round!” Well, I love pumpkin desserts & I have made a promise to myself not to wait to make these delicious desserts until the holidays. Here is one of my favorite recipes made from canned pumpkin. It’s called Pumpkin Pudding Crunch. Just to be fair, I should warn you to be careful. This is addicting!

1 can (1 lb. 13 oz.) can pumpkin
13 oz, evaporated milk
3 eggs, slightly beaten
1 ½ t. cinnamon
½ t. nutmeg
¼ t. ginger
¼ t. cloves
1 c. sugar
½ t. salt

1 pkg. yellow cake mix
1 c. pecans, chopped 
¾ c. butter or margarine

Blend together all but last 3 ingredients and beat well. Pour the pumpkin mixture into a lightly greased 9×13 in. pan. Sprinkle the dry yellow cake mix and 1 cup of the chopped nuts over the top of the pumpkin mixture. Drizzle melted butter (or margarine) evenly over the dry mixture. Bake at 350° for 50 minutes. Serve warm or cooled with whipped cream.

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