Hawaiian Pumpkin Crunch
294kcal
Ingredients
For the pumpkin layer
- 1 can pumpkin puree 15 oz / 425 g, not pumpkin pie mix
- 1 can evaporated milk 12 oz / 354 ml
- 1 cup granulated sugar 200 g
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the crunch topping
- 1 box yellow cake mix 15.25 oz / 432 g, dry
- 1 cup walnuts 115 g, chopped (or pecans or macadamias)
- 1 cup unsalted butter 226 g / 2 sticks, melted
For the cream cheese frosting
- 8 oz cream cheese 227 g, softened, block style
- 1/2 cup powdered sugar 60 g
- 1 tsp vanilla extract
- 1 cup whipped topping 75 g, thawed (or 3/4 cup heavy cream, whipped)
- 1/4 cup walnuts 30 g, chopped, for topping
Method
For the pumpkin layer
- Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides.
- In a large bowl, whisk the pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger, nutmeg and salt until smooth. Pour into the lined pan.
For the crunch topping
- Sprinkle the dry cake mix evenly over the pumpkin layer without stirring, then gently pat it flat. Scatter the chopped walnuts over the top.
- Slowly drizzle the melted butter over the cake mix in rows, covering as much of the dry mix as possible.
- Bake 50 to 60 minutes, until the top is deep golden and a knife inserted in the center comes out mostly clean. Cover loosely with foil if the top browns too fast.
- Cool 1 hour at room temperature, then refrigerate at least 2 hours. If you like, flip the cold slab onto a cutting board so the crunchy layer is on the bottom, and peel off the parchment.
For the frosting
- Beat the softened cream cheese, powdered sugar and vanilla until smooth, then fold in the whipped topping.
- Spread the frosting over the cold pumpkin crunch, sprinkle with the remaining walnuts and cut into 24 squares. Serve cold.
Nutrition
Serving1squareCalories294kcalCarbohydrates30gProtein4gFat18gSaturated Fat9gSodium150mgFiber1gSugar22g
Notes
Use plain pumpkin puree, not pumpkin pie mix, which is already sweetened and spiced.
Dry spots: drizzle the butter slowly in rows; dab extra melted butter on any pale patches halfway through baking.
Flipping: only flip once fully chilled, or it will crack.
Storage: refrigerate covered 3 to 4 days. Freeze unfrosted squares up to 2 months; thaw in the fridge, then frost.