Lindas Pumpkin Crunch Recipes

PECAN PUMPKIN CRUNCH

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
• Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
• Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
• Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
• Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
• Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

PUMPKIN CRUNCH

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.

PUMPKIN CRUNCH

Steps:

• Preheat oven to 350 degrees. Grease bottom of a 13X9 inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl, using whisk to ensure it's mixed well. 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 brown. Cool completely. Serve with whipped topping.
• Refrigerate leftovers.

PUMPKIN CRUNCH

Steps:

• Preheat oven to 350.
• Line 9 x 13 pan with wax paper, leaving 1-2 inches slack on both ends. evenly cover wax paper with non stick spray.
• Combine first five ingredients in a bowl and mix together.
• Pour mixture into pan.
• Sprinkle (evenly & carefully) dry cake mix over the entire mixture in pan.
• Sprinkle chopped nuts over the cake mix.
• Spoon melted margarine evenly over mixture.
• Bake at 350 for an hour or until golden brown.
• Let cool for at least 2-3 hours.
• Invert pan onto cookie sheet or cutting board and carefully pull away at excess wax paper.
• Cool in refrigerator for about an hour and cut into desired pieces.
• Serve with whipped cream.

PUMPKIN CRUNCH GRANOLA

Steps:

• In a medium bowl combine the pumpkin, maple syrup/agave, brown sugar or Whey Low Gold, caramel syrup, egg yolk, spice, vanilla, and salt.
• Stir in the oats and nuts until every flake is coated.
• Preheat oven to 275 degrees. Coat an 11-inch baking sheet with vegetable cooking spray.
• Spread the oat mixture evenly.
• Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown.
• Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.
• Per 1/4 cup of lower-sugar version: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg