(Sorry it's partially eaten. I'll post a much more pleasant looking photo when I make this again for Christmas.)FILLING (I've listed the brands that have worked best for me):
- 1 can (1 lb. 13 oz.) Pure Pumpkin (Libby’s brand—don’t get the stuff that’s ready-to-use pumpkin filling for pies)
- 1 can (12 oz.) Evaporated Milk (Carnation brand)
- 1 c. Sugar
- 3 large Eggs
- 1 tsp. Cinnamon
- 1 box Yellow Pudding Cake Mix (don’t use a “Golden Butter” type cake mix—gets really oily)
- 1 ½ c. Walnuts, chopped
- 2 sticks Margarine, melted (I use Imperial brand—good for baking. Stay away from Nucoa brand—good for cooking. It’s way too rich/fatty and salty!)
FROSTING:
- 1 pkg (8 oz.) Cream Cheese, softened
- 1/3 container (8 oz.) Cool Whip
- 1 c. Powdered Sugar
DIRECTIONS:
- Pre-heat oven to 350°F.
- Line the bottom of a 13” x 9” x 2” pan with waxed paper. Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together. Pour into lined pan and spread evenly.
- Sprinkle entire box of yellow pudding cake mix (dry) over pumpkin mixture—don’t worry if it looks like a lot. Spread evenly and pat lightly with a fork.
- Sprinkle chopped walnuts on top of yellow pudding cake mix layer. Spread evenly and pat lightly with a fork.
- Spoon melted margarine over walnuts. Bake at 350°F for 50-60 minutes or until the top looks golden brown. I usually end up going the full hour.
- While pumpkin crunch is baking, mix softened cream cheese and powdered sugar together. (I actually sift the 1 c. of powdered sugar into the mixing bowl to break up any lumps.) Once incorporated, mix in the Cool Whip. Keep refrigerated until ready to frost.
- When completely cooled, invert pan, remove waxed paper, and frost.
- If you have the time, let the pumpkin crunch refrigerate overnight (so it can fully set) before frosting. Enjoy!
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