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Thursday, January 2, 2014
Pumpkin Crunch Pie Recipe
This is by far, the BEST Pumpkin Pie you will ever have. Your friends, family, and co-workers will ask you to make this recipe for every Thanksgiving for years to come. My friends love it so much, they ask me to make it for Halloween, and even Christmas! The best part, is this can be made ahead of time, and kept in the refrigerator for days, or freezer for weeks! And...because the butter flavor comes out in time, it actually tastes even better the next day! Oh, and did I mention it is super quick and easy to make? This photo doesn't do it justice...but the whipped topping makes it even yummier!
1 can (29 oz) pumpkin
1 can evaporated milk
3 eggs, beaten
1 1/4 cups sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cloves
1 box yellow cake mix, dry
1 cup butter, melted
1 cup chopped nuts (I like to use macadamia nuts, but walnuts or any other nut will work)
Combine all ingredients except cake mix, butter and nuts. Pour into 9x13" pan. Sprinkle dry cake mix over the pumpkin mixture. Pat down gently with the back of a large spoon, or spatula. Sprinkle chopped nuts. Drizzle melted butter over entire pie. Bake at 350 degrees for 50-60 minutes.
Refrigerate for 8 hours or more to set.
Tip: I like to make this a day ahead to give it ample time to get firm, so when it is cut, it gives the perfect square piece. If in a rush, I put it into the freezer for several hours to speed up the process, then put into the refrigerator for several hours.
If you want it to look a little fancy, sprinkle a little cinnamon on the top for garnish to give it that store bought look.
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