Hawai’i Pumpkin Crunch
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I dont really like pumpkin pie but I LOVE Pumpkin crunch! Pumpkin crunch is a local Hawai’i CLASSIC and is great for holiday parties and get togethers. If you have a nut allergy you can easily substitute the pecans with pretzels!
Ingredients
Directions
Preheat oven to 350F and in a large bowl, combine the pumpkin pure, milk, cinnamon, salt, sugar, and eggs.
Lightly grease a 9x13 pan and then place parchment or wax paper inside. Do NOT skip this step!
Pour pumpkin custard into the pan and evenly and lightly sprinkle the cake mix on top. Try to avoid any cake mix clumps.
Top the cake mix with the chopped pecans and slowly drizzle the melted butter over. Do your best to cover it completely and avoid any large dry areas.
Bake for 50-60 minutes or until you can poke a skewer in and it comes out clean. If you juggle the pan the cake should be somewhat solid and not move around like its still liquid.
Allow it to completely cool and then invert the pan on top of a cutting board or platter. The toppings should now be the crust.
Top with whipped cream and cut into your desired number of bars. Drizzle with caramel and top with additional pecans if you like.