Detailed Pumpkin Crunch Recipe 🍁✨

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This Pumpkin Crunch dessert is a sweet, buttery, and crunchy fall favorite that’s perfect for gatherings or cozy nights at home. It’s made using simple ingredients, many of which are pantry staples. Here’s a step-by-step guide with all the tips and details you’ll need to make it perfectly.

Ingredients

Pumpkin Filling:

  • 1 (15 oz) can of pumpkin (pure pumpkin, not pie filling)
  • 1 (12 oz) can evaporated milk
  • 1 1/2 cups sugar
  • 3 large eggs (room temperature for smoother mixing)
  • 1 tsp cinnamon (or adjust to taste; pumpkin spice can be used instead)
  • 1/2 tsp salt

Topping:

  • 1 box yellow cake mix (about 15.25 oz)
  • 1/2 cup chopped pecans (toasted for extra flavor, if desired)
  • 2 sticks (1 cup) unsalted butter, melted (ensure it’s warm but not hot)

Equipment Needed

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • 9×13-inch baking dish
  • Cooking spray or butter for greasing
  • Offset spatula (optional, for smoothing layers)

Instructions

1️⃣ Preheat and Prepare

  1. Preheat your oven to 350°F (175°C).
  2. Grease your 9×13-inch baking dish generously with butter or cooking spray.

2️⃣ Mix the Pumpkin Filling

  1. In a large mixing bowl, whisk together:
    • Pumpkin
    • Evaporated milk
    • Sugar
    • Eggs
    • Cinnamon
    • Salt
  2. Whisk until the mixture is smooth, creamy, and lump-free.
  3. Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly with an offset spatula or spoon.

3️⃣ Add the Topping

  1. Open the box of yellow cake mix and sprinkle the dry mix evenly over the pumpkin filling. Be careful not to clump the mix in one spot—spread it evenly across the surface.
  2. Sprinkle the chopped pecans evenly over the cake mix.

4️⃣ Drizzle the Butter

  1. Melt the butter completely in the microwave or stovetop.
  2. Using a spouted measuring cup or a spoon, drizzle the melted butter evenly over the entire surface of the dry cake mix and pecans.
    • Tip: Start at the edges and work your way to the center to ensure even coverage. If there are dry spots, use a fork to gently mix the butter into the dry cake mix.

5️⃣ Bake to Perfection

  1. Bake the dish in the preheated oven for 50–55 minutes, or until:
    • The top is golden brown.
    • The edges are bubbly.
    • The center is set with only a slight jiggle.
  2. If the top starts browning too quickly, loosely cover with foil during the last 10 minutes of baking.

6️⃣ Cool and Serve

  1. Let the dessert cool on a wire rack for at least 30 minutes. This allows the layers to set and makes it easier to serve.
  2. Slice into squares or scoop out servings with a spoon.

Serving Suggestions

  • Classic: Serve warm with a dollop of whipped cream.
  • Indulgent: Add a scoop of vanilla ice cream.
  • Garnish: Sprinkle with extra pecans, a dusting of cinnamon, or a drizzle of caramel sauce.

Tips for the Best Pumpkin Crunch

  1. Use Fresh Pecans: Toast them lightly in a dry skillet before adding to enhance their nutty flavor.
  2. Butter Coverage: If you notice dry patches after baking, poke small holes with a fork and drizzle a little melted butter or caramel sauce to fill them.
  3. Make Ahead: This dessert can be made a day in advance. Refrigerate after cooling and reheat individual servings in the microwave for 10-15 seconds.
  4. Storage:
    • Refrigerate leftovers in an airtight container for up to 5 days.
    • Freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.

Nutritional Information (Per Serving):

  • Calories: ~350
  • Fat: ~18g
  • Carbs: ~42g
  • Protein: ~4g

Enjoy the comforting combination of creamy pumpkin, buttery cake, and crunchy pecans in every bite! This dessert is easy to make but feels indulgent enough for any special occasion.

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