Re: pumpkin crunch dutch oven recipe -- Western Dutch Oven

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Date Posted: 07:58:57 09/24/04 Fri
Author: Ronnie
Subject: Re: pumpkin crunch dutch oven recipe
In reply to: Will 's message, "pumpkin crunch dutch oven recipe" on 13:49:42 09/15/04 Wed

>I am searching for a recipe for pumpkin crunch

Will, try these.....

Pumpkin Crunch
Ingredients:
2 cans pumpkin
1 can evaporated milk
6 eggs
1 cup sugar
1 yellow cake mix
1/2 cup brown sugar
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
Mix all ingredients, except cake mix and pour in a 9x13" pan. Mix cake mix, 1/2 cup butter and 1 cup pecans. Cut with pastry cutter until lumpy. Sprinkle over pumpkin mixture. Bake for 1 hour at 350 degrees or until knife cuts clean. Top with whipped topping.

Pumpkin Crunch
Description: It is absolutely devine!! This is so easy to make and almost fool proof. It is the most asked for dessert in my family.
Contributed by: Lisa

Ingredients:

1 package 1 package yellow cake mix
1 can (16oz) solid pack pack pumpkin
1 can (12oz) evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
whipped topping

Preparation Directions:
Preheat oven to 350 degrees.
Grease bottom of 9x13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake for 50-55 minutes or until golden.
Cool completely.
Serve with whipped topping.
Refrigerate leftovers. If you have any leftover, that is!!!

Variations:
Add 2 tablespoons of Bourbon for Bourbon Pumpkin pie.

Pumpkin Crunch
You will need:
1 pkg. yellow cake mix
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 C. sugar (or Splenda)
1 tsp. cinnamon
1/2 tsp. salt
1/2 C. Pecans (or more)
1 C. butter, melted
whipped topping, if you are so inclined.
Preheat oven to 350. Grease bottom of a 9" x 13" pan. Combine pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour into the pan. Sprinkle the dry cake mix over the top of the pumpkin mixture. Top with pecans. Drizzle with melted butter to cover. Bake at 350 for 50-55 minutes, or until golden brown.
Cool. Serve chilled. Top with whipped topping, if you like that stuff.
Better than pumpkin pie! In fact, I don't even LIKE pumpkin pie but I like this.
(I found this recipe on an egg carton when I was a little kid. It's really easy to throw together.)

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Replies:

Re: pumpkin crunch dutch oven recipe -- Donnie Adcock, 21:09:31 07/22/05 Fri