Pumpkin crunch is easily my favorite dessert. And for some reason, I'm really good at baking it. Sure, it's a super simple recipe, but if I must toot my own horn, I like mine better than everyone else's.
Toot Toot.
I was lucky enough to be gifted a copy of Hawaii's Best Local Desserts by Jean Watanabe Hee. It's full of great recipes and baking tips.
The recipe calls for 1 can solid pack pumpkin (29oz); 1 can evaporated milk (13oz), 1 cup sugar, 3 eggs (slightly beaten); 1/4 tsp cinnamon, 1 box yellow pudding cake mix; 1 cup walnuts chopped; and 1 cup butter melted. The recipe does have instructions for a cream cheese frosting, but I like my pumpkin crunch without it.
First, chop the nuts and set aside.
Mix together the pumpkin, evaporated milk, sugar, eggs, and cinnamon.
Line a 9 by 13 pan with wax paper. Then, pour the mixture into the pan.
Evenly sprinkle the dry cake mix on top.
Add the nuts. I use more than one cup. Just enough to cover the pan. Pat the walnuts gently into the cake mix.
Now, spoon the melted butter evenly covering the whole pan. Bake at 350 degrees for about 50-60 minutes.
After you take it out of the oven, use a cookie sheet to cover the pan and turn both upside down. Now the pumpkin crunch should be on the cookie sheet. Peel off the wax paper. Let it cool before cutting into squares. Keep refrigerated.
No comments:
Post a Comment