Nicole Murphys Pumpkin Pudding Crunch Recipes

NICOLE'S PUMPKIN PUDDING CRUNCH RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees Mix well: pumpkin, eggs, evaporated milk, sugar, vanilla, cinnamon and nutmeg Pour into dish and drizzle yellow cake mix all over top. Melt 2 sticks salted butter and drizzle over cake Bake 1 hour. Serve with whipped cream

FROZEN PUMPKIN MOUSSE WITH WALNUT-TOFFEE CRUNCH

Steps:

• For crunch:.
• Preheat oven to 350°F Line rimmed baking sheet with foil; brush generously with vegetable oil.
• Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer.
• Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.
• For mousse:.
• Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl.
• Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.
• Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
• In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.
• My modifications: I prefer this way because it's a little easier, guests can dictate their own portions, and I've never particularly cared for presentation :) This recipe calls for 4 goblets in which to put the mousse -- I basically ignore that by baking the crunch part in a 9" cake pan lined with foil and skipping the chopping step so that the crunch retains the shape of the pan. once the pan and the crunch have cooled completely and I've discarded the foil, I put the crunch back in the pan and use the crunch as a base "crust" of sorts and just dump all the pumpkin mousse on top, skipping the layering. Then I dollop the whipped cream on top and refrigerate the whole thing. I actually prefer it refrigerated and not frozen, but that's just me.

PUMPKIN CRUNCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
• Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
• Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

PUMPKIN CRUNCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
• Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
• Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.