Pumpkin Crunch Lite Recipes

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
• Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
• Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

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 PIE CRUNCH (LIGHT VERSION)

Steps:

• Preheat oven to 325. Spray 9x13 glass pan with non-stick spray.
• In a large bowl, combine first 6 ingredients (pumpkin through spice). Pour into pan.
• Sprinkle boxed muffin mix on top of pumpkin. Then sprinkle with quick oats and pecans. Drizzle melted butter over all.
• Bake 325 degrees for 50 minutes, or until edges are golden and a knife inserted in the center tests clean.
• May serve with Lite Cool Whip.

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 PIE CRUNCH

Steps:

• Preheat oven to 350°F.
• Grease bottom of 13x9x2-inch 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 at 350°F for 50 to 55 minutes or until golden. (Check it early).
• Cool completely. Serve with whipped topping. Refrigerate leftovers.

PUMPKIN CRUNCH PIE

Steps:

• Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
• Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
• Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.