I've actually never been a huge fan of pumpkin pie. That may be anti-Thanksgiving of me, but I honestly never have. My grandma made some of the best Pumpkin Pie ever, but I would still prefer a slice of Pecan Pie over the Pumpkin.
However, the first year my husband and I were married he made this pumpkin treat that I quickly became a BIG fan of; Pumpkin Crunch is pretty much amazing; I'm sure you'll agree.
My hubs first got this recipe in his bachelor days from his HOA newsletter. There really are people that actually read those newsletters. :) Surprising huh?!
Ever since that newsletter this pumpkin bar recipe has been made multiple times and it's a hit everywhere we go. It's great for family dinner or to take to a pot-luck/party.
Pumpkin Crunch has a scrumptious pumpkin layer on the bottom that's topped with a cobbler pecan pie combination. I'm sure that sounds intriguing or at least confusing, but let me assure you, it is delicious!
Bonus is this pumpkin bar treat is easy to make, feeds a crowd, and it seems to be a hit with everyone. Even the non-pumpkin pie fans are sold on this dessert.
Another bonus to this recipe/treat is your home will smell absolutely amazing with the smell of Fall and Thanksgiving wafting through your home thanks to this delicious treat.
If you are looking for a different dessert come Thanksgiving, or you are in the mood for something delicious give this recipe a go. You'll be a fan
Recipe: Alohamora and the Husband
Active Time: 25 minutes
Inactive Time: 1 hour
1 (15oz) can pumpkin puree
1 (12oz) can evaporated milk
1 1/2 c. Sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 box yellow cake mix
1 c. chopped nuts
3/4 c. melted butter
Whipped topping (Cool Whip or Whipping Cream)
Pumpkin Pie Spice alternative:
4 tsp pumpkin pie spice=
1 tsp nutmeg
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
- Preheat oven to 325.
- Grease bottom of 9 x 13 pan.
- In a medium to large bowl combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice , and salt. Stir to combine well. The mixture definitely is more on the liquid side than solid/thick side. .
- Pour the pumpkin mixture into the prepared pan.
- Evenly distribute and sprinkle the dry cake mix over the pumpkin mixture.
- Evenly distribute the nuts on top of the cake mix.
- Finally, over the top of everything evenly drizzle the melted butter.
- Bake at 325 for 45-55 minutes or until light golden brown.
- Remove the pan from the oven and allow it to cool completely before eating. This is a great dessert to make ahead.
- Refrigerate the leftovers.
Happy Pumpkin Crunch aka my husbands Thanksgiving specialty, eating!