Nicole Murphy’s Pumpkin Pudding Crunch Recipe

Nicole Murphy’s Pumpkin Pudding Crunch Recipe



Not sure what the crunch was here though? Ha!!

So here is what I added as topping:

Praline Graham Crumbles


1/2 cup sugar
1/2 cup brown sugar
1/4 cup whipping cream
2 Tbsp butter
1 cup graham cracker crumbs


Ingredients

2 sticks Salted Butter
1 large can Pumpkin Puree
3 large Eggs
1 large can Evaporated Milk
1 cup Sugar
1 teaspoon each Vanilla Extract & Cinnamon
1/2 teaspoon Nutmeg
1 box Yellow Cake Mix


Steps

Pre-heat oven to 350 degrees. In a large bowl add pumpkin puree, followed by three eggs, evaporated milk, sugar, vanilla, cinnamon, and nutmeg. Stir until mixed together.
Pour the mixture into a baking dish, then drizzle the dry yellow cake mix over it, like a topping.
After melting two sticks of butter, drizzle the butter over the top.
Bake for one hour at 350 degrees, and then cool for one hour in the fridge before serving.
Nicole likes to serve up her Pumpkin Pudding Crunch with a dollop of whipped cream, some cinnamon, and some fresh mint. ( I personally leave the mint out)