How to Bake Ky's Pumpkin Crunch

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How to Bake Ky's Pumpkin Crunch Recipe
19 Steps
Ingredients
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1
Mix pumpkin, eggs, salt, sugar, milk and cinnamon.

Mix pumpkin, eggs, salt, sugar, milk and cinnamon.

2
Keep mixing until you get a smooth watery consistency. It's ok if the cinnamon clumps, but try to smooth out the clumps as best as you can.

Keep mixing until you get a smooth watery consistency. It's ok if the cinnamon clumps, but try to smooth out the clumps as best as you can.

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3
Preheat oven to 350 degrees

Preheat oven to 350 degrees

4
Line baking pan with wax paper

Line baking pan with wax paper

5
Pour mix into 13x9 baking pan

Pour mix into 13x9 baking pan

6
Melt 2 sticks of butter

Melt 2 sticks of butter

7
Prep chopped pecan and yellow cake mix

Prep chopped pecan and yellow cake mix

8
To make the crust: sprinkle cake mix and chopped pecans

To make the crust: sprinkle cake mix and chopped pecans

9
Ky likes to alternate layers of cake mix and pecans

Ky likes to alternate layers of cake mix and pecans

10
Spread melted butter over crust. Bake at 350 degrees for 50-55 minutes.

Spread melted butter over crust. Bake at 350 degrees for 50-55 minutes.

11
After baking, let it sit to cool for 45 min to an hour. Then place in the refrigerator overnight.

After baking, let it sit to cool for 45 min to an hour. Then place in the refrigerator overnight.

12

Cooling tip: If you don't want to wait overnight, you can place in the freezer for about two hours. This will harden the crust and pumpkin mix.

13
When ready to serve/eat:  Prepare a flat serving tray.

When ready to serve/eat: Prepare a flat serving tray.

14
Once cooled and hardened, flip the pumpkin crunch pan on to the flat serving tray.

Once cooled and hardened, flip the pumpkin crunch pan on to the flat serving tray.

15
Remove the baking pan, leaving the waxed paper on the pumpkin crunch (crust on the bottom)

Remove the baking pan, leaving the waxed paper on the pumpkin crunch (crust on the bottom)

16
Slowly peel off the waxed paper

Slowly peel off the waxed paper

17
This recipe serves about 35 2x2 slices.

This recipe serves about 35 2x2 slices.

18
Serve with whipped cream.   Topping tip:  Some people mix whipped cream with cream cheese and spread on the pumpkin crunch before cutting.

Serve with whipped cream. Topping tip: Some people mix whipped cream with cream cheese and spread on the pumpkin crunch before cutting.

19
Voila!

Voila!

Ingredients

15 Ounces Pure pumpkin 
12 Ounces Evaporated milk 
3 Ounces Eggs 
1 Cup Sugar 
1 Teaspoon Ground cinnamon 
½ Teaspoons Salt 
1 Cup Chopped pecans 
2 Sticks butter 
1 Box Yellow Cake 
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