Classic Pumpkin Crunch Recipe
A delightful fall dessert featuring a creamy pumpkin base topped with a buttery, crunchy layer.
Servings 12 servings
Calories 250kcal
Cost $8
Equipment
- Oven
- Mixing Bowls
- Whisk
- Baking Dish (9x13 inches)
Ingredients
Base Layer
- 15 oz pumpkin puree canned
- 1 cup granulated sugar
- 0.5 cup brown sugar packed
- 2 eggs large
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
Crunch Topping
- 1 cup all-purpose flour
- 0.5 cup unsalted butter melted
- 0.5 cup chopped pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Pour the mixture into the prepared baking dish and spread it evenly.
- In a separate bowl, combine the flour, melted butter, and chopped pecans (if using). Mix until crumbly.
- Sprinkle the topping evenly over the pumpkin layer.
- Bake for 40-45 minutes, or until the edges are bubbly and the topping is golden brown.
- Let it cool slightly before serving. Enjoy!
Notes
For added flavor, try incorporating spices like cardamom or ginger. To freeze leftovers, wrap individual portions in plastic wrap and store in a freezer-safe container for up to 3 months.