Pumpkin Crunch

Tis' the season for Pumpkin Crunch! Born and raised in Hawaii I have never tasted Pumpkin Crunch and someone told me I've been missing out. That same night, I went online to find what I've been missing out from Hawaii's famous Pumpkin Crunch. Here's the recipe I found. Ever since then, I've been hooked! I love pumpkin crunch!

Pumpkin Crunch (servings:  A LOT!  One recipe makes a 9″ x 13″ pan, enough for about 36 bars, so these are great for a large crowd) (recipe adapted from one of my favorite cookbooks, Jean Hee’s Best of the Best Hawai’i Recipes).

For the pumpkin bars, you will need:

1 can solid-packed pumpkin (29 oz.)

1 can evaporated mile (13 oz.)

1 cup sugar

3 eggs, slightly beaten

1/4 teaspoon cinnamon

1 box yellow pudding cake mix

1 cup walnuts, chopped

1 cup (2 sticks) butter, melted

Preheat an oven to 350 degrees.  Mix the pumpkin, evaporated milk, sugar, eggs, and cinammon together.  Line a 9″ x 13″ pan with parchment paper.  Pour the pumpkin mixture into the pan.  The mixture will be on the runny side.  Sprinkle the cake mix evenly over the pumpkin mixture.  Sprinkle the nuts over the pumpkin mixture, and pack them in.  Drizzle the melted butter evenly over the nuts.  Bake at 350 degrees for 50 to 60 minutes.

 

Allow the pumpkin bars to cool for five to ten minutes on a rack.  Invert the whole slab onto a tray or cutting board.  Peel off the parchment paper.

 

Allow the slab to cool thoroughly.  Spread the frosting over the slab, and refrigerate for a few hours before cutting.

 

For the frosting, you will need:

1 (8 oz. package) of cream cheese, at room temperature

1/2 cup powdered sugar, sifted

3/4 cup Cool Whip

Beat the cream cheese and powdered sugar in an electric mixer with a paddle attachment.  Fold in the Cool Whip.Spread evenly over the slab.  Refrigerate for a few hours. 

 

Cut into bars, and serve immediately, or place them in muffin tins for easy transport to a potluck.