Quick And Easy Pumpkin Crunch Recipes

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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 CRUNCH



Pumpkin Crunch image

Another "crunch" this time with pumpkin. Feel free to add some pumpkin pie spice to this but the spice cake does add some spice!

Provided by LAURIE

Categories     Dessert

Time 1h20m

Yield 1 13x9 pan

Number Of Ingredients 4

2 (8 ounce) cans pumpkin pie filling
1 box spice cake mix
1 cup chopped nuts
1 cup melted butter or 1 cup margarine

Steps:

  • Grease and flour a 13x9 pan.
  • Pour in pumpkin pie filling.
  • Sprinkle dry cake mix over the top.
  • Sprinkle nuts over the top.
  • Pour butter over the top.
  • Bake at 325 for 70-75 minutes.

Nutrition Facts : Calories 4709.2, Fat 311.9, SaturatedFat 140.6, Cholesterol 488.1, Sodium 6181.1, Carbohydrate 461.2, Fiber 57, Sugar 198.1, Protein 48.7

PUMPKIN NUT CRUNCH



Pumpkin Nut Crunch image

UPDATE: I've changed the recipe a little. I now use the large 29-oz. can of pumpkin, added 2 T. sugar, 2 eggs, 1 1/2 t. cinnamon, 1/2 t. nutmeg, and I've added 1/4 t. ground allspice. Also, I like a little more crunch, so I use up to 1 1/2 cups of nuts. I made this using leftover pumpkin I had from making Pumpkin Cheesecake. It's quick and easy, and was gone in one night! This is a combination of two recipes, one found in a local newspaper and the other in a fundraiser cookbook.

Provided by caffeine junkie

Categories     Dessert

Time 1h10m

Yield 24-36 serving(s)

Number Of Ingredients 15

pumpkin, crunch
1 (29 ounce) can pumpkin
1 cup granulated sugar
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (12 ounce) can evaporated milk
2 large eggs
1 (18 ounce) box yellow cake mix
1 -1 1/2 cup chopped nuts
1 cup unsalted butter, melted
cream cheese frosting
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar, sifted
1 cup Cool Whip, thawed

Steps:

  • Preheat oven to 350 degrees.
  • Line a 13x9x2" pan with parchment paper. Butter parchment paper.
  • In a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice, evaporated milk, and eggs.
  • Sprinkle half of the dry cake mix over batter. Spread evenly and slightly pat down.
  • Sprinkle chopped nuts evenly over cake mix.
  • Sprinkle remaining half of dry cake mix over the nuts. Spread evenly and slightly pat down.
  • Spoon melted butter evenly over cake mix.
  • Bake for 50-55 minutes. When slightly cooled, invert onto serving platter and peel off parchment paper.
  • To make the frosting, beat cream cheese and powdered sugar in a medium bowl until smooth. Stir in Cool Whip (it's okay to deflate it, if you don't mix it in really good, it just looks funny and uneven).
  • Spread over pumpkin nut crunch.

Nutrition Facts : Calories 317.2, Fat 18.7, SaturatedFat 9.2, Cholesterol 52.9, Sodium 228.9, Carbohydrate 34.7, Fiber 1, Sugar 22.6, Protein 4.6

FRANCIS' PUMPKIN CRUNCH PIE



Francis' Pumpkin Crunch Pie image

Francis was a great baker that did all the desserts for a restaurant that I worked at during my college years. This was a huge seller and once I added it to my Thanksgiving menu it was a hit with my guests too. It is a quick and delicious embellishment to any pumpkin or sweet potato pie as you bring it out of the oven.

Provided by mauigirl

Categories     Desserts     Pies     Pumpkin Pie Recipes

Time 13m

Yield 8

Number Of Ingredients 8

¼ cup white sugar
3 tablespoons butter, softened
2 tablespoons packed brown sugar
2 tablespoons heavy whipping cream
½ teaspoon vanilla extract
½ cup shredded coconut
½ cup finely chopped pecans
1 (9 inch) pumpkin pie

Steps:

  • Beat white sugar, butter, brown sugar, heavy cream, and vanilla extract together in a bowl using an electric mixer until smooth and creamy; stir in coconut and pecans. Spoon mixture over pumpkin pie.
  • Set oven rack about 8 inches from the heat source and preheat the oven's broiler.
  • Place pie in the oven and broil until bubbly and toasted, 3 to 5 minutes.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 59.6 g, Cholesterol 51.4 mg, Fat 30.9 g, Fiber 6.3 g, Protein 8 g, SaturatedFat 10.5 g, Sodium 526.9 mg, Sugar 34.4 g

QUICK & EASY PUMPKIN CRESCENTS



Quick & Easy Pumpkin Crescents image

These homemade goodies are simple enough for my children to help with. Sprinkled with cinnamon sugar, the yummy crescents are perfect with hot cocoa on a chilly morning.-Mindee Erickson, St. George, Utah

Provided by Taste of Home

Time 25m

Yield 16 rolls.

Number Of Ingredients 12

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground ginger
1-1/2 teaspoons ground cinnamon, divided
3/4 cup canned pumpkin
3 tablespoons canola oil
2 tablespoons brown sugar
2 tablespoons sugar
4 tablespoons butter, melted, divided

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients; stir in 1/2 teaspoon cinnamon. In another bowl, whisk pumpkin, oil and brown sugar; stir into flour mixture just until moistened., In a small bowl, mix sugar and remaining cinnamon; reserve 2 teaspoons cinnamon sugar for topping. Turn dough onto a lightly floured surface; knead gently 10 times. Divide in half; roll each portion into a 10-in. circle. Brush each circle with 1 tablespoon melted butter; sprinkle with 2 teaspoons cinnamon sugar. Cut each into 8 wedges. Roll up wedges from the wide ends. Place 1 in. apart on a greased baking sheet, point side down; curve to form crescents. Brush tops with remaining butter; sprinkle with reserved cinnamon sugar., Bake 9-11 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

Nutrition Facts : Calories 116 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 122mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

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