Connie’s kitchen: Pumpkin crunch dessert

Connies KitchenBy Connie Emmons

For me there is nothing better that the aroma of fresh baked desserts. This is the time of year that seems to kick off the holiday baking season. My cousins have made a pumpkin crunch dessert for a long time and hopefully this will compare to theirs. This can be made from canned pumpkin or prepared fresh pumpkin. This will be a crowd pleaser and is easy to make.

1 can pumpkin (29 oz)

3 eggs

1 cup sugar

1/4 teaspoon salt

1/4 teaspoon lemon juice

1 teaspoon pumpkin pie spice

1 yellow cake mix

1 cup chopped pecans

3/4 cup melted butter

Grease a 9×13 pan. In a large bowl, mix pumpkin, eggs, sugar, salt, lemon juice and spice. Mix well.

Spread into pan and then sprinkle cake mix on top. Sprinkle with pecans and drizzle with butter. Bake in a preheated 350 degree oven for about 50 minutes. When cool cut into squares and serve with whipped cream.

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tenn. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)

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