Best Nicole Murphys Pumpkin Pudding Crunch Recipes

PUMPKIN PUDDING CRUNCH

Pumpkin Pudding Crunch image

I got this recipe from The Kelly and Michael Show. I don't like Pumpkin Pie, but this dessert is incredible. My family and friends loved it....Enjoy

Provided by Cheryl Pridy

Time 1h25m

Number Of Ingredients 11

Ingredients

2 stick butter, melted
1 can(s) (large)pumpkin puree (i used pumpkin pie filling)
1 1/3 large eggs
1 can of evaporated milk
1 c sugar
1 tsp vanilla extract
1/2 tsp nutmeg
1 tsp cinnamon
1 box yellow cake mix
whipping cream
freash mint

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.

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

Nicole's Pumpkin Pudding Crunch Recipe - (5/5) image

Provided by RuthLouise

Number Of Ingredients 10

Ingredients

1 qt can 100% pure pumpkin
3 eggs
1 large can evaporated milk
1 cup white sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1 yellow cake mix (box)
2 sticks salted butter
whipped cream

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

SPICED PUMPKIN STUFF - MW

Spiced Pumpkin Stuff - MW image

I saw an episode of Live with Kelly & Michael just before Thanksgiving 2012 where his fiancée, Nicole Murphy, made her Pumpkin Crunch Pudding. I liked the concept, but wanted a crust to it, so after several different tries, this is the version my family likes best.

Provided by Hope Wasylenki @MizWasy

Categories Puddings

Number Of Ingredients 15

Ingredients

1 - roll refrigerated sugar cookie dough
15 ounce(s) can pumpkin puree (not pumpkin pie filling)
3 large eggs
5 ounce(s) can evaporated milk
1/2 - of a 14 oz can sweetened condensed milk
1/2 cup(s) granulated sugar
1/2 cup(s) brown sugar, firmly packed
2 teaspoon(s) pure vanilla extract
1 teaspoon(s) cinnamon
1/2 teaspoon(s) freshly grated nutmeg
1/4 teaspoon(s) ground ginger
2 stick(s) butter, melted
1 box(es) spice cake mix
1/2 cup(s) chopped pecans
- whipped cream

Steps:

Preheat oven to 350°F. Press cookie dough into a greased 13 x 9 pan.
In large bowl, whisk together pumpkin, eggs, evaporated milk, sweetened condensed milk, sugars, vanilla, cinnamon, nutmeg and ginger. Pour pumpkin mixture over cookie dough in baking dish.
Melt butter. Evenly sprinkle cake mix over the pumpkin mixture. Pour butter over cake mix. Sprinkle with pecans. Bake for 1 hour at 350°F.
Remove from oven. Let cool to room temperature then refrigerate until well chilled. Pudding is best served cold.
Top with a dollop of whipped topping and a sprinkle of cinnamon.
Notes: Somewhat based on a recipe by Nicole Murphy posted on the Live with Kelly & Michael website.

PUMPKIN CRUNCH PARFAITS

Pumpkin Crunch Parfaits image

Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.-Lorraine J. Darocha, Berkshire, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3/4 cup cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1 cup chopped pecans
32 gingersnap cookies, crushed (about 1-1/2 cups)
Optional: additional whipped topping and chopped pecans

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.

Nutrition Facts : Calories 447 calories, Fat 23g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 486mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.