Speaking of giving thanks for the food that pumpkins provide, let's give thanks for that quintessential fall dessert - pumpkin crunch! It's super easy to make and feeds a crowd. Plus, you only need a few ingredients to make this yummy treat.
It's wonderful on a cold afternoon with a cup of coffee, or after Sunday dinner. Some of us even like to eat it for breakfast! (hey, if doughnuts count as "breakfast food" this can, too!) And one of our favorite things about pumpkin crunch is that it may actually last a couple of days, and taste even better once the flavors have a little time to set up.
Thank you for this wonderful food, Lord. May it nourish our bodies and warm our hearts in gratitude. Amen.
Baskets & Blessings' Super Simple Pumpkin Crunch
1 can (15 oz) solid pack pumpkin 1 teaspoon vanilla
1 can (12 oz) evaporated milk 1 teaspoon cinnamon
1 box yellow cake mix 1 cup melted butter
3 eggs toppings: chopped nuts, chocolate chips,
1 1/2 cup white sugar butterscotch or toffee chips, dried
1/2 teaspoon salt cranberries, coconut flakes
Preheat over to 350F. (This can also be baked in a larger toaster oven.) Grease an 11"x11" pan. Combine pumpkin, milk, eggs, sugar, salt, vanilla, and cinnamon in a large bowl . Pour into pan. Sprinkle dry cake mix on top of pumpkin mixture. Sprinkle with your choice of toppings. Drizzle melted butter over top. Bake for 55-60 minutes, or until golden brown and sides pull away slightly from the pan.
This blog contains Amazon affiliate links, which provide a small compensation to the author of a piece when purchases are made through the links, at no cost to you. Thank you for supporting Baskets & Blessings writers in this way.