|| ALLEY RESTAURANT PUMPKIN CRUNCH ||
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21/2 cups pumpkin purée.
1 cup evaporated milk.
2 large eggs.
3/4 cup sugar.
3/4 teaspoon cinnamon.
1/2 teaspoon nutmeg.
Seeds scraped from 1/4 vanilla bean “or 1 teaspoon vanilla extract”.
2 cups yellow cake mix.
1 cup chopped pecans.
10 tablespoons melted butter, 1 1/4 sticks.
*FOR WHIPPED CREAM TOPPING :
1 cup heavy whipping cream
3 tablespoons sugar
2 drops vanilla extract
*HOW TO MAKE IT :
-Firstly, Preheat oven to 375 degrees |or a convection oven to 325 degrees| . Line bottom of a 9-inch round cake pan with parchment; grease sides
-Next, Combine pumpkin, milk, eggs, sugar and spices. Pour into prepared pan. Sprinkle with 1 cup cake mix, then nuts, then remaining cake mix. Pour butter over all. Bake 45 minutes, or until crust is golden and filling is set and no longer jiggles
-Cool in pan, then refrigerate several hours
-To make topping: Beat whipping cream until fluffy; add sugar and vanilla; beat until well combined “do not overbeat or solids and liquids in cream will separate”
-To unmold pumpkin crunch: Loosen edges, then invert pan over a serving plate. Tap lightly to unmold “don’t tap too hard or you’ll damage the custard”. Peel off parchment. Top with whipped cream and dust lightly with cinnamon
-Variation: To bake in a 9-by-13-inch pan, use a 29-ounce can of pumpkin purée, a 12-ounce can evaporated milk and a full box of cake mix. Increase all other ingredient quantities by 1/2. Increase baking time to 55 min, Enjoy!