PUMPKIN NUT CRUNCH
UPDATE: I've changed the recipe a little. I now use the large 29-oz. can of pumpkin, added 2 T. sugar, 2 eggs, 1 1/2 t. cinnamon, 1/2 t. nutmeg, and I've added 1/4 t. ground allspice. Also, I like a little more crunch, so I use up to 1 1/2 cups of nuts. I made this using leftover pumpkin I had from making Pumpkin Cheesecake. It's quick and easy, and was gone in one night! This is a combination of two recipes, one found in a local newspaper and the other in a fundraiser cookbook.
Provided by caffeine junkie
Categories Dessert
Time 1h10m
Yield 24-36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line a 13x9x2" pan with parchment paper. Butter parchment paper.
- In a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice, evaporated milk, and eggs.
- Sprinkle half of the dry cake mix over batter. Spread evenly and slightly pat down.
- Sprinkle chopped nuts evenly over cake mix.
- Sprinkle remaining half of dry cake mix over the nuts. Spread evenly and slightly pat down.
- Spoon melted butter evenly over cake mix.
- Bake for 50-55 minutes. When slightly cooled, invert onto serving platter and peel off parchment paper.
- To make the frosting, beat cream cheese and powdered sugar in a medium bowl until smooth. Stir in Cool Whip (it's okay to deflate it, if you don't mix it in really good, it just looks funny and uneven).
- Spread over pumpkin nut crunch.
Nutrition Facts : Calories 317.2, Fat 18.7, SaturatedFat 9.2, Cholesterol 52.9, Sodium 228.9, Carbohydrate 34.7, Fiber 1, Sugar 22.6, Protein 4.6
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