Alley Restaurant Pumpkin Crunch Recipe 415

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ALLEY RESTAURANT PUMPKIN CRUNCH RECIPE - (4.1/5)



Alley Restaurant Pumpkin Crunch Recipe - (4.1/5) image

Provided by bdeedman

Number Of Ingredients 14

» Whipped cream topping:
2-1/2 cups (1 pound 3 ounces) pumpkin purée
1 cup (8 ounces) evaporated milk
2 large eggs (3.2 ounces)
3/4 cup (5.4 ounces) sugar
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
Seeds scraped from 1/4 vanilla bean (or 1 teaspoon vanilla extract)
2 cups yellow cake mix
1 cup chopped pecans
10 tablespoons (6 ounces, or 1-1/4 sticks) melted butter
1 cup heavy whipping cream
3 tablespoons sugar
2 drops vanilla extract

Steps:

  • Preheat oven to 375 degrees (or a convection oven to 325 degrees). Line bottom of a 9-inch round cake pan with parchment; grease sides. Combine pumpkin, milk, eggs, sugar and spices. Pour into prepared pan. Sprinkle with 1 cup cake mix, then nuts, then remaining cake mix. Pour butter over all. Bake 45 minutes, or until crust is golden and filling is set and no longer jiggles. Cool in pan, then refrigerate several hours. To make topping: Beat whipping cream until fluffy; add sugar and vanilla; beat until well combined (do not overbeat or solids and liquids in cream will separate). To unmold pumpkin crunch: Loosen edges, then invert pan over a serving plate. Tap lightly to unmold (don't tap too hard or you'll damage the custard). Peel off parchment. Top with whipped cream and dust lightly with cinnamon. Variation: To bake in a 9-by-13-inch pan, use a 29-ounce can of pumpkin purée, a 12-ounce can evaporated milk and a full box of cake mix. Increase all other ingredient quantities by 1/2. Increase baking time to 55 minutes.

PUMPKIN CRUNCH



Pumpkin Crunch image

Yummy pumpkin dessert. Serve with whipped cream.

Provided by kkitchen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 7

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
3 eggs
1 ½ teaspoons ground cinnamon
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
  • Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
  • Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g

PUMPKIN GEMS BY ALICIA RECIPE - (3.8/5)



PUMPKIN GEMS BY ALICIA Recipe - (3.8/5) image

Provided by á-18433

Number Of Ingredients 12

FROSTING:
1 Yellow Cake Mix
3 Eggs
1/2 Cup Oil
1 tsp. Baking Soda
2 tsp. Cinnamon
1 Can (20oz) Pumpkin
1 pkg. (4oz) Cream cheese
3/4 Cup Butter
1/2 tsp. Vanilla
1 Tbs. Milk
2 Cups Powdered Sugar

Steps:

  • Prheat oven to 350* Blend together all ingredients. Mix well. Pour into a paper lined Mini Muffin Pan 2/3 full. Bake for 15 minutes or until done. Cream together the butter and cream cheese. Beat in the vanilla and milk. Gradually add the powdered sugar until frosting is desired consistency. Frosten the gems.

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