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Sunday
Oct132013

Pumpkin Pie Crunch

On Niki Jabbour's radio show The Weekend Gardener today, Niki asked Steve about his favourite pumpkin recipe.  (Tomorrow is Canadian Thanksgiving.)

It's Pumpkin Pie Crunch

It's REALLY DELICIOUS... a step up from pumpkin pie. (OK, it's not low fat, and it has store-bought cake mix, but who cares!)

Here it is:

Pumpkin Pie Crunch

Ingredients:

  • 1 can (28 oz / 796 mL) pumpkin (Or, use your own garden-grown pumpkin if you have some)
  • 1 ½ cups 10% cream
  • 3 eggs
  • 1 ½ cups sugar
  • 2 tsp cinnamon, 1/2 tsp ground clove, 1 tsp ground ginger (or, 4 tsp. pumpkin pie spice if that's what you have on hand)
  • pinch salt
  • about ½ pkg yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted

- Combine pumpkin, cream, eggs, sugar, spice, and salt.

- Pour into greased 9x13” pan.

- Sprinkle cake mix over pumpkin mix, sprinkle with pecans.

- Drizzle with melted butter.

- Bake at 350°F for 50-55 minutes.

- Serve chilled. Goes very nicely with whipped cream!