Lindas Pumpkin Crunch Food

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.

LINDA'S PUMPKIN CRUNCH

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease bottom of a 9x13 inch pan
• 3. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl.
• 4. Pour into a 9x13 in. pan.
• 5. Sprinkle dry cake mix evenly over the pumpkin mixture. Top with pecans.
• 6. Drizzle melted butter over the pecans.
• 7. Bake @ 350 degrees F for 50-55 minutes or until golden brown. Cool... serve chilled. Top with whip topping when served.

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.