Pumpkin Pie Crunch

Recipe by Braxton Lee Allred

Pumpkin Pie Crunch, preserved in the Brown Family Cookbook 2020.

Ingredients

One of our classic fall desserts. We really like pumpkin in our family, and this is my
personal favorite pumpkin dessert. It’s got all the delicious flavour of pie with the texture
of peach cobbler. My mom’s talented baker friend Julie Tatoris is to thank for this
inspiration, and will be remembered for her contributions for generations to come.
a 12 incher you might need to make 1.5 recipes of the pumpkin mixture. You would
need 8-10 coals on top and bottom of your oven and have to watch it but it would cook
in about 30-40 minutes. And then it is super good for breakfast the next day around the
campfire (if it lasts that long.
15 oz. can pumpkin (not pumpkin pie mix)
12 oz. can evaporated milk
3 eggs
1 ½ cups sugar
2 tsp Cinnamon
½ tsp EACH nutmeg, cloves, salt and ginger Box white or yellow cake mix, any brand
½ cup butter, melted
½ cup pecans, chopped Cool whip, or whipped cream (to serve)

01
*Preheat oven to
02
Mix pumpkin, milk, eggs, sugar and spices together smoothly. Spray an 9 x 13 dish with pam. Pour in pumpkin mixture. (I always taste mine to make sure if I want more spices in it...) Sprinkle DRY cake mix over the top of the pumpkin evenly. I usually only use about 3⁄4 of mine. I like more pumpkin than “crunch.” I just save the leftover bit of cake mix and throw it in the next time I make a cake. Drizzle melted butter over the cake mix. It doesn’t have to be perfectly even or anything. Bake for 30 minutes. Remove and sprinkle with chopped pecans and bake another 10-15 minutes or until pumpkin is lightly set. Remove and let it cool completely. I like it cold with whipped cream or cool whip. It is also pretty darn good hot with vanilla ice cream. It is just good all around.