Alley Restaurant Pumpkin Crunch Recipe 415 Food

PUMPKIN CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
• Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
• Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

PECAN PUMPKIN CRUNCH

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
• Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
• Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
• Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

ALLEY RESTAURANT PUMPKIN CRUNCH RECIPE - (4.1/5)

Steps:

• Preheat oven to 375 degrees (or a convection oven to 325 degrees). Line bottom of a 9-inch round cake pan with parchment; grease sides. Combine pumpkin, milk, eggs, sugar and spices. Pour into prepared pan. Sprinkle with 1 cup cake mix, then nuts, then remaining cake mix. Pour butter over all. Bake 45 minutes, or until crust is golden and filling is set and no longer jiggles. Cool in pan, then refrigerate several hours. To make topping: Beat whipping cream until fluffy; add sugar and vanilla; beat until well combined (do not overbeat or solids and liquids in cream will separate). To unmold pumpkin crunch: Loosen edges, then invert pan over a serving plate. Tap lightly to unmold (don't tap too hard or you'll damage the custard). Peel off parchment. Top with whipped cream and dust lightly with cinnamon. Variation: To bake in a 9-by-13-inch pan, use a 29-ounce can of pumpkin purée, a 12-ounce can evaporated milk and a full box of cake mix. Increase all other ingredient quantities by 1/2. Increase baking time to 55 minutes.

PUMPKIN PIE CRUNCH

Steps:

• Preheat oven to 350°F.
• Grease bottom of 13x9x2-inch pan.
• Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
• Pour into pan.
• Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
• Drizzle with melted butter.
• Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
• Cool completely. Serve with whipped topping. Refrigerate leftovers.

PUMPKIN CRUNCH

Steps:

• Grease and flour a 13x9 pan.
• Pour in pumpkin pie filling.
• Sprinkle dry cake mix over the top.
• Sprinkle nuts over the top.
• Pour butter over the top.
• Bake at 325 for 70-75 minutes.

QUICK AND EASY PUMPKIN CRUNCH

Steps:

• In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together.
• Pour into a greased 9x13 baking dish.
• Sift cake mix over top of pumpkin mix.
• Drizzle melted butter over top.
• Bake for 1 hour or until top is golden brown.