Wednesday, October 18, 2017

Pumpkin Crunch. A recipe. A way of life.

I don’t usually post recipes, but since it’s fall and this particular pumpkin dessert is so easy and yumalicious, I’m breaking with tradition.

In fact — dare I write it? — this is better than pumpkin pie.

What’s even better is my 16yo budding culinary student made it.



It’s three simple layers.

The first layer, on the bottom of a 9x13 (no need to grease it), is pumpkin pie filling.

My most favorite – ever – recipe for pumpkin pie filling comes from a can of pumpkin I purchased at Aldi years ago.


1 15oz. can pumpkin
2 eggs, slightly beaten
1 cup white or brown sugar (I prefer brown sugar.)
½ teaspoon salt
½ teaspoon ginger
½ teaspoon nutmeg
2 teaspoons cinnamon
1 can (12 oz.) evaporated milk, top milk, or light cream (I use evaporated milk.)


Mix everything in the order listed.


The second layer is a box of yellow cake mix. Don’t make the cake! Just sprinkle the powdery mix over the pumpkin pie filling.


The third layer is butter. Use two sticks. Cut them into slices to cover the top of the cake mix.


Bake in a 350 degree oven for about 45 minutes or until golden-brown on top.


Did I mention a la mode? 😊


Bon appetit!








My 16yo and I are always looking for new ideas. What’s your favorite pumpkin recipe?

P.S. I'm going to send out an author newsletter in the next few weeks, and I'll be giving away a set of Under Duress and Deadly Disclosure as well as a snazzy mug to two subscribers. You can sign up HERE. Thank you!



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3 comments:

  1. Your pumpkin crunch recipe looks delicious. I'll be trying it soon. Thanks for posting it.

    ReplyDelete
    Replies
    1. Hope you like it! And even though it's still technically October, have a happy Thanksgiving! :-)

      Delete
  2. Making this now:) Thank you for the recipe and Happy Thanksgiving:)

    ReplyDelete

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