Pumpkin Pudding Crunch Recipes

PUMPKIN CRUNCH

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.

NICOLE'S PUMPKIN PUDDING CRUNCH RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees Mix well: pumpkin, eggs, evaporated milk, sugar, vanilla, cinnamon and nutmeg Pour into dish and drizzle yellow cake mix all over top. Melt 2 sticks salted butter and drizzle over cake Bake 1 hour. Serve with whipped cream

PUMPKIN PUDDING CRUNCH

Steps:

• 1. Melt butter; set aside In large bowl, mix together pumpkin puree,eggs, milk,sugar,vanilla,cinnamon and nutmeg. then pour in paking dish
• 2. Sprinkle evenly over mixture, drycake mix. Cover completely with cake mix. Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• 3. Bake for 1 hour @350 degrees Let cool; best served cold Top with a dollop of whipped topping a dash of cinnamon and garnish with a mint leaf.

PUMPKIN PUDDING CRUNCH

Steps:

• 1. Melt Butter and set aside.
• 2. In large bowl, mix together:pumpkin,eggs,milk,sugar,vanilla extract & nutmeg
• 3. Pour into 9x13 baking dish. Be sure to spray dish for easy removal of dessert.
• 4. Sprinkle evenly over mixture,dry cake mix. Cover completely with cake mix.
• 5. Pour butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• 6. Bake for 1 hour @ 350 degrees. (Add 15 minutes or so if using Pie Filling) Cover top if it starts to get to brown.
• 7. Let cool: Best eaten if put into Refrigerator for a couple hours.
• 8. Top with a dollop of whipping topping.Dash cinnamon and garnish with mint leaf.

PUMPKIN CRUNCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
• Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
• Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

PUMPKIN CRUNCH PARFAITS

Steps:

• In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

GREAT PUMPKIN DESSERT

Steps:

• In a large bowl, beat first five ingredients until smooth. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.