Saturday, November 20, 2010

Pumpkin Crunch

I've made this before, but never posted and when we decided to have a Southern Cooking potluck lunch at work to celebrate some fall birthdays, I figured Paula Deen's Pumpkin Crunch would suffice. It was a big hit and I didn't even ice it...I can only imagine that the iced version would be that much better!

Pumpkin Crunch

1 (15 oz.) can fresh pumpkin
1 (12 oz.) can evaporated milk
1 teaspoon cinnamon
1 c. sugar
3 eggs, beaten
1 box yellow cake mix
1 cup chopped pecans (I used chopped walnuts instead)
2 sticks butter, cut into pieces
1 (8 oz.) pkg. softened cream cheese
1 cup Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon

In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and sugar until well combined. Add eggs and mix well.
Pour mixture into a 9X13 baking dish prepared with a non stick spray. Sprinkle cake mix evenly over entire top. Sprinkle nuts evenly over cake mix and top with butter pieces. Bake at 350ยบ F for 50-60 minutes. Set aside to cool.
Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light. Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.

To Serve: Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.

It was so delicious, this is all I brought home!


  1. I've made "pumpkin crunch" before. Everyone calls it something different.

    I've never seen it frosted with cream cheese frosting before. It is killer eaten for breakfast straight out of the fridge. You should try it :-)

  2. Oooh, I will! I'll have to make it again though! How long is it acceptable for me to put pumpkin in everything around here? :-)