Pumpkin Crunch
Pumpkin Crunch
Amanda Warren
Items Used In This Recipe:
- 3 Piece Mixing Bowl Set
- 4 Quart Mixing Bowl
- 9" Round Cake Pan
Ingredients
blank
1 (15-oz.) Canned Pumpkin Purée
1 Cup Sugar
3 Large Eggs
2 Teaspoons Pumpkin Pie Spice
1/2 Teaspoon Salt
2 Teaspoons Pure Vanilla Extract
1 Can of Evaporated Milk
blank
2 Cups All-Purpose Flour
3/4 Cups Sugar
3/4 Cups Brown Sugar
2 Teaspoons Cinnamon
1/2 Teaspoon Salt
12 Tablespoons Butter, Melted
1/2 Cup Pecans
Directions
Preheat oven to 425 degrees. Grease 9" Round Cake Pan and set aside.
Whisk together pumpkin, evaporated milk, vanilla and eggs in large stainless steel mixing bowl.
Add in sugar, pumpkin pie spice, and salt.
Pour into pre greased cake pan and bake for 20 minutes.
While pumpkin mix if baking in the oven, mix together all cinnamon topping ingredients in large mixing bowl and make a nice crumble for the top.
Once 20 minutes has passed, remove from oven and turn oven temperature down to 375 degrees.
Add cinnamon crumble on top of pumpkin mix and place back into oven for 20-30 minutes or until a knife or toothpick comes out clean.
Enjoy with ice cream, caramel or any desired toppings!
