Only Easy: Pumpkin Crunch

By Misty I.

September 25, 2019

Happy Fall! We don’t really experience seasons in Hawai’i, but that doesn’t stop us from buying PSL’s from Starbucks and wearing UGGs on sunny fall days!

Although I prefer a classic pumpkin pie, rolling pie crust can be fussy in our Hawai’i humidity and not everyone wants to go through that much effort. Enter Pumpkin Crunch!!! It’s so easy, the prep time is less than 10 minutes. If you’re not into using “boxed cake mix” I urge you to throw caution to the wind and make an exception here. It may surprise you!

Only Easy Pumpkin Crunch

Ingredients:

1 can (15 oz.) pumpkin

1 can (12 oz.) evaporated milk

3 large eggs

1 C. sugar

1 teaspoon pumpkin pie spice (or cinnamon)

¼ teaspoon salt

1 box yellow cake mix

1 C. butter, melted (I use salted)

1 container (8-12 oz.) Cool Whip

Method:

Preheat oven to 350 degrees.

Grease bottom of 9 x 13 pan (I use wrappers from butter) then place a piece of parchment on bottom of pan. I grease the parchment too.

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice (or cinnamon) and salt in a bowl until smooth.

Pour pumpkin mixture into prepared pan and sprinkle cake mix evenly over pumpkin mixture. Carefully smooth it out with your fingers if necessary.

Drizzle cake mix with all of the melted butter.

Bake at 350 for 60-70 minutes or until it’s not too “jiggly.” Cool in pan for 2 hours. Loosen sides and invent pan onto a platter (the cake mix/butter top becomes the crust.)

Refrigerate. Top with Cool Whip before serving.