Why I Love This Recipe
Provided with love by Aaron Magtoto
Ingredients You'll Need
• 1 (15 oz.) can pumpkin puree
• 1 (12 fl. oz.) can evaporated milk
• 4 eggs
• 1.5 cups white sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 (18.25 oz.) box yellow cake mix
• 1 cup chopped walnuts and/or pecans (can substitute for graham crackers/pretzels for nut allergy)
• 1 cup melted butter
• 1 (8oz) container frozen whipped topping, thawed
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, then transfer into the greased pan. Spread evenly.
3. Sprinkle cake mix over the top of the pumpkin mixture, promoting even coverage throughout the pan. Top this with 90% of the chopped nuts/ crunchy substitute, again promoting even coverage throughout. Pour melted butter on top, covering as much of the pecans and cake mix as possible.
4. Bake for 60 minutes, trying your absolute hardest not to resist the amazing smell that will begin to permeate throughout your house at approximately 15 minutes in. Find something to keep you busy nearby, such as a puzzle, snack, or none time in the On/Off campaign.
5. Give in to the glorious aromas and stare longingly through the oven window for the final 35 minutes of bake time.
6. Remove pan from oven, chill in freezer for 30-60 minutes.
7. Find another puzzle or snack to keep you busy, unless you still have none time in your schedules.
8. When cooled, loosen pumpkin crunch from the side of the pan with a knife/spatula.
9. Invert pan onto a serving platter (the “crunch” part acts as a pie crust here), then top with whipped cream and remaining crunchy bits.
10. Serve if you dare.
10a. (optional) Don’t serve. Buy a pumpkin pie instead, and keep the pumpkin crunch for yourself.
11. Receive calls from everyone at the Thanksgiving party (if step 10a is omitted) asking you to make pumpkin crunch for Christmas.