Best 5 Lindas Pumpkin Crunch Recipes
In the realm of delectable desserts, Linda's Pumpkin Crunch stands tall as a symphony of flavors and textures. This classic American treat embodies the essence of autumn, capturing the vibrant hues and warm aromas of the season. With its golden-brown crust, velvety pumpkin filling, and irresistibly crunchy topping, this dessert is a true masterpiece that delights the senses.
The pumpkin filling, the heart of this delectable creation, is a symphony of flavors. Creamy and smooth, it boasts a delicate balance of sweetness and spice, thanks to the harmonious blend of pumpkin puree, sugar, spices, and evaporated milk. The secret ingredient, however, is the addition of chopped walnuts, which adds a delightful textural contrast and enhances the overall flavor profile.
The crust, a sturdy foundation for the luscious filling, is a combination of flour, butter, and sugar. Its golden-brown hue and flaky texture provide the perfect base for the soft and creamy pumpkin filling.
The crowning glory of this dessert is its crunchy topping, a medley of oats, brown sugar, flour, butter, and walnuts. This irresistible combination creates a delightful symphony of contrasting textures, with the oats providing a satisfying crunch and the walnuts adding a nutty flavor.
As you embark on this culinary journey, you'll discover not just one, but a collection of delectable pumpkin crunch recipes, each offering a unique twist on this classic dessert. From the traditional recipe that stays true to its roots to variations that incorporate cream cheese, chocolate chips, or a streusel topping, there's a recipe to suit every palate and preference.
So, gather your ingredients, preheat your oven, and prepare to indulge in the irresistible flavors of Linda's Pumpkin Crunch. Let the tantalizing aromas fill your kitchen as you create this autumnal delight, sure to become a cherished tradition in your home.
LINDA'S PUMPKIN CRUNCH
Great dish to serve at Thanksgiving.
Provided by Agnes Marko
Categories Other Desserts
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease bottom of a 9x13 inch pan
- 3. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl.
- 4. Pour into a 9x13 in. pan.
- 5. Sprinkle dry cake mix evenly over the pumpkin mixture. Top with pecans.
- 6. Drizzle melted butter over the pecans.
- 7. Bake @ 350 degrees F for 50-55 minutes or until golden brown. Cool... serve chilled. Top with whip topping when served.
PUMPKIN CRUNCH
Yummy pumpkin dessert. Serve with whipped cream.
Provided by kkitchen
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
- Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
- Bake in the preheated oven until golden brown, 1 hour to 10 minutes.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g
PUMPKIN PIE CRUNCH
Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)
Provided by Marg CaymanDesigns
Categories Pie
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease bottom of 13x9x2-inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
- Pour into pan.
- Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
- Drizzle with melted butter.
- Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
- Cool completely. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 318.5, Fat 18.2, SaturatedFat 7.7, Cholesterol 57.8, Sodium 336.3, Carbohydrate 36.7, Fiber 1, Sugar 24.1, Protein 4.1
PUMPKIN CRUNCH PIE
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h5m
Number Of Ingredients 16
Steps:
- Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
- Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
- While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
- Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
- Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
QUICK AND EASY PUMPKIN CRUNCH
This recipe was given to me by my sister's friends mom. It is very moist and delicious. It is great to whip up for last minute company or a pot luck. It is so quick and easy and all the ingredients are usually in always on hand. Myself and my family love it right out of the oven while its still warm. MMMMMMMMM yummy, yum,yum!
Provided by islandsweetie
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together.
- Pour into a greased 9x13 baking dish.
- Sift cake mix over top of pumpkin mix.
- Drizzle melted butter over top.
- Bake for 1 hour or until top is golden brown.
Nutrition Facts : Calories 941.8, Fat 42.5, SaturatedFat 21.6, Cholesterol 145.1, Sodium 1146.8, Carbohydrate 137.2, Fiber 12.3, Sugar 70.9, Protein 7.7
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree gives the crunch a more intense pumpkin flavor and a smoother texture. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but be sure to drain it well before using it.
- Don't overmix the batter: Overmixing the batter will make the crunch tough. Mix the batter just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough before baking will help it to hold its shape and prevent it from spreading too much.
- Bake the crunch until it is golden brown: The crunch is done baking when it is golden brown on top and a toothpick inserted into the center comes out clean.
- Let the crunch cool completely before serving: The crunch is best served at room temperature. Let it cool completely before slicing and serving.
Conclusion:
Linda's pumpkin crunch is a delicious and easy-to-make dessert that is perfect for fall gatherings. With its crispy oat topping and creamy pumpkin filling, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Linda's pumpkin crunch a try. You won't be disappointed!
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