Wednesday, November 23, 2016

Pumpkin Pie Crunch. A last minute Thanksgiving dessert recipe.

Happy Thanksgiving Eve Everyone. 

Here's a quick, last minute Thanksgiving dessert recipe for you.
This is one of my Husbands favorites.
My Mother in law makes this for him every time we come into town for Thanksgiving.  Since we switch off every other year going to Texas, on our years we stay in Indiana I like to make this just so Brent has that "little piece of home feeling" on Thanksgiving. This is a tad bit different than your normal pumpkin pie but thats why I like it. Plus it is so simple.

Pumpkin Pie Crunch


1 (16 ounce) can solid pack pumpkin

1 (12 ounce) can evaporated milk. 

3 eggs 

1 1/4 cups sugar  (I only use 1 cup)

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 box yellow cake mix

1 cup pecans, chopped

1 cup butter, melted 

Whipped topping


Preheat oven to 350 degrees F.

Grease bottom of 9 x 13 pan

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice & salt in a large bowl.

When its all mixed together, pour mixture in pan.

Sprinkle dry cake mix evenly over the pumpkin mixture. Top with Pecans.

Drizzle melted butter evenly on top of the cake.

Bake at 350 degrees F for 50 to 55 minutes or until golden. I've had it cook pretty fast sometimes than others so make sure you check it early.

Let it cool completely & than take the cool whip and evenly place it on top.


When your not sitting & enjoying this pumpkin crunch make sure you refrigerate it. (:



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