Best 6 Lindas Pumpkin Crunch Recipes
Get ready to indulge in a delightful culinary experience with the ultimate guide to cooking Linda's Pumpkin Crunch. This delectable dessert combines a creamy pumpkin filling with a crunchy oat topping, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, our comprehensive guide will lead you through the steps of crafting this irresistible treat. Discover the secrets to achieving the perfect balance between the velvety pumpkin filling and the crispy oat topping. Join us on this journey to create a dessert that will be the star of your next gathering or a perfect cozy treat on a chilly day.
Here are our top 6 tried and tested recipes!
PECAN PUMPKIN CRUNCH
Bake Aida Mollenkamp's Pecan Pumpkin Crunch recipe from Food Network for a festive fall or Thanksgiving dessert.
Provided by Aida Mollenkamp
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
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.
PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING
This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.
Provided by Mimsy
Categories Fruits and Vegetables Vegetables Squash
Time 2h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
- Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
- Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 67.7 g, Cholesterol 116.8 mg, Fat 36.9 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 18.3 g, Sodium 627 mg, Sugar 49.7 g
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 CRUNCH
This is a super easy, wonderful tasting pumpkin dessert. The topping tastes almost like a praline. I always get requests for the recipe when taking this somewhere!
Provided by Taterluvr
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease bottom of a 13X9 inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl, using whisk to ensure it's mixed well. Pour into pan.
- Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
- Bake for 50-55 minutes or until golden brown. Cool completely. Serve with whipped topping.
- Refrigerate leftovers.
Nutrition Facts : Calories 549.6, Fat 30.4, SaturatedFat 12.8, Cholesterol 102.6, Sodium 537.4, Carbohydrate 65.8, Fiber 1.6, Sugar 44.7, Protein 6.8
PUMPKIN CRUNCH
In this recipe you can use either canned pumpkin or pumpkin puree you have from your own pumpkins. Also you have the option of using fat free evaporated milk to help cut down on the fat instead of regular evaporated milk.
Provided by sae2008
Categories Dessert
Time 1h10m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Line 9 x 13 pan with wax paper, leaving 1-2 inches slack on both ends. evenly cover wax paper with non stick spray.
- Combine first five ingredients in a bowl and mix together.
- Pour mixture into pan.
- Sprinkle (evenly & carefully) dry cake mix over the entire mixture in pan.
- Sprinkle chopped nuts over the cake mix.
- Spoon melted margarine evenly over mixture.
- Bake at 350 for an hour or until golden brown.
- Let cool for at least 2-3 hours.
- Invert pan onto cookie sheet or cutting board and carefully pull away at excess wax paper.
- Cool in refrigerator for about an hour and cut into desired pieces.
- Serve with whipped cream.
Nutrition Facts : Calories 211.3, Fat 12.8, SaturatedFat 1.9, Cholesterol 20.6, Sodium 191.9, Carbohydrate 22.1, Fiber 0.7, Sugar 14.9, Protein 3.4
PUMPKIN CRUNCH GRANOLA
This granola recipe is fantastic! It's got all the flavors of fall you love. There are hints of maple and cinnamon in this granola. Sweet, salty, and crunchy, this will be a great afternoon snack. It would also be a great topping for yogurt or ice cream. Or, eat it like cereal with some milk.
Provided by Linda Farnsworth @LindaLilacs
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- In a medium bowl combine the pumpkin, maple syrup/agave, brown sugar or Whey Low Gold, caramel syrup, egg yolk, spice, vanilla, and salt.
- Stir in the oats and nuts until every flake is coated.
- Preheat oven to 275 degrees. Coat an 11-inch baking sheet with vegetable cooking spray.
- Spread the oat mixture evenly.
- Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown.
- Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.
- Per 1/4 cup of lower-sugar version: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned pumpkin puree. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but be sure to drain it well before using.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking the cake will make it dry.
- Let the cake cool completely before serving. This will allow the flavors to meld and the cake to set.
- Serve the cake with whipped cream or ice cream. This will add a delicious and creamy touch to the cake.
Conclusion:
Pumpkin crunch is a delicious and easy-to-make dessert that is perfect for fall. With its sweet and crunchy topping and its creamy pumpkin filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a delicious dessert to make, be sure to give pumpkin crunch a try.
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