Best 6 Pecan Pumpkin Crunch Recipes

PECAN PUMPKIN CRUNCH

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
• Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
• Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
• Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

PECAN CRUNCH PUMPKIN-CHEESECAKE PIE

Steps:

• In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
• Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
• In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
• Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
• Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.

CARAMEL PECAN CRUNCH PUMPKIN PIE

Steps:

• Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
• Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
• Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

PUMPKIN PECAN CRUNCH

Steps:

• Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
• Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
• Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.

PUMPKIN PECAN CRUNCH CAKE

Steps:

• Grease 9x13 pan. ( I used glass casserole dish) I had ALL ingredients at room temp
• Combine pumpkin, brown sugar, 3 eggs, vanilla, spices. Stir until well blended
• Prepare cream cheese. Beat w 1 egg, vanilla, powdered sugar until well blended
• Cake: cut in 1 stick of softened butter into cake mixture
• Pour into the casserole dish the layer of pumpkin purée. Next carefully add the cream cheese as a separate layer.
• Spread the cake/ butter mixture on top of the cream cheese layer
• Add chopped pecans ( as much as you prefer). I gently patted the nuts into the cake mixture.
• For the final touch- crunch three heath bars and sprinkle on top of the layer of pecans.
• Bake at 350 degrees for 1 to 1.5 hours.
• Serve warm with ice cream.

PUMPKIN PECAN CRUNCH

Steps:

• 1. Mix pumpkin, milk, eggs,sugars, 5 tsp. of the pumpkin pie spice, vanilla and salt until well blended. Pour into 13x9-inch baking pan sprayed with no stick cooking spray. 2. Mix cake mix and remaining 1 tsp. pumpkin pie spice with wire whisk. Sprinkle evenly over pumpkin mixture. Sprinkle with chopped pecan. Drizzle with melted butter. 3. Bake in preheated 350 oven 50 minutes or until golden brown. Serve with whipped cream and spiced pecans(recipe follows), if desired. Spiced Pecans: Mix 1/3 cup sugar, 2 tsp. Pumpkin pie spice and 1/4 tsp. salt. Set aside. Beat 1 egg white until foamy. Add 3 cups pecan halves; toss to coat well. Add spice mixture; toss to coat nuts evenly. Spread in single layer on lightly greased baking sheet. Bake in preheated 250 oven 1 hour, stirring once.cool slightly and break apart.