For the past two years, I had a little boy in my class who brought in all kinds of home baked goodies that his mom would bake for us throughout the year. My favorite treat was her pumpkin crunch. She gave us her recipe after we raved about how delicious it was.
When her son moved on to Kindergarten this year, I figured that was the end of the goodies. Instead, she has continued to spoil me with breads, mochi, and other delicious treats. This morning when I arrived at school, I was thrilled when my former student came up to me with a package in his hand. Two squares of his mom’s famous pumpkin crunch. Lucky me!!
I have been thinking about either trying out the pumpkin crunch recipe or making my mom’s pecan pie or pumpkin pie recipe for Thanksgiving this year. In the end, I decided against all three in order to try to stay on a good diet low in cholesterol, fearing I would eat the entire pan of pumpkin crunch or the entire pie! I also didn’t want to bring any of these sweets over to my dad’s house for Thanksgiving due to various diet and health concerns. Instead, I have decided to make cranberry nut muffins.
I have to admit though, that I was secretly hoping that she was planning to bake her pumpkin crunch again this year. Thanksgiving is not Thanksgiving without some type of pumpkin treat.
Below is a photo of the one pumpkin crunch square left. I already ate one square tonight (couldn’t wait til tomorrow). The cranberry muffins will have to wait til this weekend. I have terrible lighting in my kitchen and am in need of better dishes for photography purposes, so just focus on the food.
In case you want to give it a try, here is the recipe. It looks pretty easy to make.
1 can solid-pack pumpkin (29 oz)
1 can evaporated milk (13 oz)
1 cup sugar
3 eggs, slightly beaten
1/4 teaspoon cinnamon
1 box yellow pudding cake mix
1 cup walnuts, chopped
1 cup butter, melted
1 package cream cheese (8 oz)
1/2 cup powdered sugar, sifted
3/4 cup cool whip
Mix the pumpkin, milk, sugar, eggs, and cinnamon together. Pour into a 9X13 inch pan lined with wax paper. Pour 1 box of cake mix (dry) over pumpkin mixture and pat nuts on the cake mix. Spoon melted butter evenly over the nuts.
Bake at 350 degrees for 50-60 minutes. When done, invert onto tray and peel off the waxed paper. When slightly cooled, spread frosting on top.
To make the frosting, beat together cream cheese and powdered sugar. Fold in cool whip. Spread over the cake evenly. Refrigerate.
7 thoughts on “pumpkin crunch”
Yum, Yum, Yum!
Oh, my sweet tooth thanks you so much!
I’m making this soon!
Thank you so much for sharing!
Brenda, it is definitely yummy and very sweet!! I have recently seen gluten free yellow cake mixes in health food stores which you could probably use to substitute for the cake mix ingredient. Because it calls for a pudding cake mix, I guess you could add a few sprinkled of pudding mix also. I woke up with swollen eyes this morning due to the wheat, but it was worth it!
That is so sweet of your (former) student and his mom! It is great to show teachers some appreciation, y’all really deserve it!
Thanks Chiocciola. It is nice to be appreciated. I have been very lucky to have worked with many wonderful families over the years. Some I still keep in touch with.
This looks so good! I might have to make it for Xmas.
Annie, I read your comment before I was fully awake. At first, I thought you were commenting on the bell and when you said you might have to make it for Xmas I thought that you meant you might have to make it here (for a visit) for Xmas! I was so excited and then I realized you were talking about the pumpkin crunch. It is a delicious recipe.
When are you leaving for Venice?
I followed your recipe and now have it in the oven for Thanksgiving dinner this evening. Canʻt wait to eat it tonight! I think itʻs going to be just wonderful!