Pumpkin Pie Crunch-a perfect balance between pumpkin and my favorite sweet potato soufflé topping!
It’s no secret that I’m not a pumpkin fan. But it’s pumpkin season so I have to make a few treats that involve pumpkin. I have to, it’s peer pressure in it’s worst form.
Everyone else is doing it. Cookies, cakes, breads, main dishes. Pumpkin is everywhere!
I can’t be the one outcast, just because I don’t like pumpkin.
It can’t always be about me, can it?
Haha, sorry, when it comes to what we eat in my house, it is all about me. If momma doesn’t like it, the odds of it getting made are slim and none. I mean think about it. How can you taste test something for seasoning if you don’t like the base taste to begin with?
What about made with love? Nope, sorry kids, this dish was made with distaste and dislike (really I mean hate but I hate using the hate word.)
Yeah, not liking something will reflect in the recipe.
Now to be fair to pumpkin. It’s not dislike (certainly not hate.) It’s just not love. Pumpkin is OK. If one of my children made a pumpkin anything, I’d eat every bite and ask for seconds. But only for my kids.
So I had to put the word out to friends. I needed taste testers. I put it out on my personal facebook. All my out of town friends were more than willing to try treats for me. Even willing to pay for shipping. I needed locals. Taste testers need to have same day fresh samples to try. I think all my foodie friends scared off all the “normal” people from commenting.
I finally posted a photo and one local posted “looks yummy.” Within seconds, I was out the door with samples, dropping them off and saying, please be honest.
Later that night I got a FB message “a perfect balance between pumpkin and my favorite sweet potato soufflé topping” and an “awesome” from her grandson, high praise indeed!
The next day, I dropped off samples to my accountant who took it home to her husband and son. The verdict? Next time they want the whole pan.
Then I finally tried it, OMG! I won’t lie to you, I only ate about half a slice but the topping, and the pumpkin, it was so good!
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- 16 ounces canned pumpkin
- 12 ounces evaporated milk (not sweetened condensed milk)
- 3 eggs
- 1 cup sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 cup chopped pecans
- Lightly grease a 9 x 13 pan, set aside.
- In a large mixing bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice until smooth.
- Spoon evenly over bottom of pan.
- Sprinkle cake mix over pumpkin layer, then pecans. Pour melted butter over top of cake mix/pecans.
- Bake in a preheated 350 degree oven for 50-55 minutes, until top is golden brown.
- Let cool completely before serving.
recipe source ChocolateChocolateandmore.com
Need more pumpkin love?
Chocolate Chip Pumpkin Cookies from Roxana’s Home Baking
Crumbly Pumpkin Bread from Damn Delicious