How to Bake Ky's Pumpkin Crunch

by KMChae Tes

Supplies

  • 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
  • Instructions

    Step 1

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

    Step 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.

    Step 3

    Preheat oven to 350 degrees

    Step 4

    Line baking pan with wax paper

    Step 5

    Pour mix into 13x9 baking pan

    Step 6

    Melt 2 sticks of butter

    Step 7

    Prep chopped pecan and yellow cake mix

    Step 8

    To make the crust: sprinkle cake mix and chopped pecans

    Step 9

    Ky likes to alternate layers of cake mix and pecans

    Step 10

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

    Step 11

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

    Step 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.

    Step 13

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

    Step 14

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

    Step 15

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

    Step 16

    Slowly peel off the waxed paper

    Step 17

    This recipe serves about 35 2x2 slices.

    Step 18

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

    Step 19

    Voila!