Pumpkin Crunch
An easy and scrumptious holiday dessert for a crowd
Ingredients
29 ounce can pumpkin
12 ounce can evaporated milk
1 cup sugar
3 eggs
1 teaspoon cinnamon
1 box yellow cake mix
1 cup chopped walnuts
2 blocks butter, melted
Frosting
8 ounce cream cheese
1/2 cup sugar (100g)
2/3 cup heavy cream (140g)
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Directions
- Preheat oven to 350°F. Line a 9″ x 13″ pan with wax paper.
- Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together and pour into the pan.
- Pour entire box of yellow cake mix evenly over the pumpkin mixture and pat nuts on cake mix.
- Spoon melted butter over the nuts evenly. Bake at 350 for 50-60 minutes.
- Invert and peel off the waxed paper. Cool in refrigerator for a few hours, or overnight.
- Prepare the frosting by placing the cream, sugar, salt, and vanilla extract together in a mixing bowl with the whisk attachment, whisk until the consistency of yogurt. Add the cream cheese, 2 tablespoons at a time, and continue to whisk until almost smooth. Approximately 7-9 minutes. Spread frosting over the pumpkin layer. Cut into 20 squares. Enjoy!
Gracynn's Kitchen 