Pumpkin Crunch Cake

A yummy piece of Pumpkin Crunch Cake!

I didn't realize that I had never posted this recipe until it showed up as a memory in my Facebook page from 5 years ago. I ended up making it on Saturday and took it to church for our after service social. It disappeared in minutes.

It's a little bit messy--sort of like a pumpkin pie without a bottom crust, but everyone loves it. I think it would be even better with a nice scoop of vanilla ice cream, but it was gone before I had a chance to do a taste test!

Pumpkin Crunch Cake

Ingredients:

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

3 large eggs

1 1/2 cups sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1 box yellow cake mix

1 1/2 cups chopped pecans (the original recipe called for 1/2 cup, but I think it needed more)

1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.

Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. 

Drizzle melted butter over pecans. 

Bake 50-55 minutes.

When cool cut into squares. Serve with whipped topping or vanilla ice cream.

Libby's New Fashioned Pumpkin Pie Recipe

Libby's New Fashioned Pumpkin Pie bakes up beautifully!

“If it ain’t broke, don’t fix it!”  The Libby Pumpkin folks must have followed that mantra—the pumpkin pie recipe on their cans of pumpkin have not changed in over seventy years. Until this year. This year debuts a new pumpkin pie recipe to accompany the old one on the can label. I took the challenge and tried it out and I and my guests gave it eight thumbs up! The new recipe has a little more ginger, no granulated sugar, but sweetened evaporated milk instead, and comes out a little bit creamier. I found the cooking time to be a bit longer as well and be sure to put a foil cover on the crust to prevent over-browning. This will now be my go to pumpkin pie recipe!  

LIBBY'S NEW FASHIONED PUMPKIN PIE

INGREDIENTS

15 ounces (1 can) LIBBY'S® 100% Pure Pumpkin

1 cup NESTLÉ® CARNATION® Evaporated Milk

1 3/4 cups (1 can) or 14 oz. NESTLÉ® CARNATION® Sweetened Condensed Milk

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

2 large eggs

1 unbaked 9-inch deep-dish pie shell*

INSTRUCTIONS

MIX dry ingredients in small bowl. Beat eggs in large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in milk(s).

POUR into pie shell.

BAKE in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 30-40 minutes or until knife inserted near center comes out clean.

COOL on wire rack for 2 hours. Serve immediately or refrigerate.

This pumpkin pie slices up beautifully.

RECIPE SOURCE: Nestle Very Best Baking Website https://www.verybestbaking.com/recipes/147629/new-fashioned-pumpkin-pie/?recipeSortBy=Relevancy&keywords=new+pumpkin+pie#

*I'm really not keen on refrigerated pie dough although I do use Pillsbury when I do, but I've learned a trick to make the pie dough taste better. When you have let it come to room temperature, take 2 Pepperidge Farm Shortbread cookies and pulverize them in a food processor to fine crumbs. Unroll your pie dough and sprinkle dough with about a tablespoon of crumbs. Use your hand to smooth out the crumbs evenly. Take a rolling pin and lightly roll the dough pressing the crumbs into the dough. Flip the crust over and repeat. Spray your pie pan with butter-flavored spray or coat it with a couple of teaspoons of real butter. Place your dough inside and pinch out the border. Refrigerate until ready to use. This makes for a much better tasting crust!