Fall is in the air. The leaves are turning, the temperature is dropping, and, most importantly, pumpkins are back on everyone’s radar. Whether in the form of jack-o-lanterns or cliché Starbucks lattes, pumpkins are taking over for the time being once again.
Although I’m all for hopping on the pumpkin bandwagon, I urge you to broaden your horizons when it comes to your fall-themed recipes. With all the Halloween and soon-to-come Thanksgiving gatherings looming, everyone and his brother is scrambling for easy, unique recipes that will wow their friends and family. And I guarantee, this pumpkin crunch recipe will put you way ahead of the game
Pumpkin Crunch Pie
- Prep Time:10 mins
- Cook Time:1 hr
- Total Time:1 hr 10 mins
- 1 29 oounce can pumpkin
- 1 1/4 cup sugar
- 3 teaspoon pumpkin spice
- A dash cinnamon
- 1/2 teaspoon salt
- 4 eggs
- 1 12 oz can evaporated milk
- 1 box yellow cake mix
- Chopped walnuts
- 1 cup melted butter about 2 sticks
- Cool Whip for the frosting
Pre-heat oven to 350°. Line your 9x13 pan with butter and parchment paper. Mix first 7 ingredients listed and pour into 9x13 baking dish.
Empty one box yellow cake mix evenly on top of pumpkin mixture.
Sprinkle with chopped walnuts.
Drizzle 1 cup melted butter on top (2 sticks).
Bake for 55-60 minutes until a darker, golden color. Cool completely in the fridge. Plot twist—the crust is on the top. Flip it over. Place frosting on top, powder a light coat of cinnamon, and refrigerate again.
Serve cool and keep leftovers refrigerated. Eat half the pan before you get a chance to share with anyone else.