Happy Thanksgiving! I hope you are as full as I am… but I bet you’ve still got room for some dessert, right? I know I always do. Lately my mom has saved the big home-cooked feast for Christmas when my brother comes home from college, so for the past two years we’ve eaten our Thanksgiving meal at Bucca di Beppo.
I know what you’re thinking — an Italian restaurant? For Thanksgiving? And yes, believe it or not the place offers a Traditional Thanksgiving Feast that comes with your choice of turkey, ham, and all the trimmings — plus some pumpkin pie! You can even add on a side of pasta for good measure.
After stuffing ourselves at lunch, we retired to my parents’ house where we played board games and — guess what — ate some more. This time it was my mom’s delicious pumpkin pie (a la mode!), along with my first attempt at making pumpkin crunch. Let me tell you, it was a hit!
I’m not sure why I always thought of pumpkin crunch as this daunting dessert, but it really is pretty simple. All you’ve gotta do is layer the thing together and pop it in the oven! Check it how simple it is in the recipe below:
Here’s what you’l need: 15 oz. canned pumpkin puree, 12 oz. canned evaporated milk, box of yellow cake mix, 4 eggs, 1 and 1/2 cup sugar, 1 and 1/2 cup chopped pecans, 2 tsps pumpkin pie spice, 1/2 tsp salt, and 1 cup melted butter.
- Preheat oven to 350 degrees.
- Grease 9×13 inch baking pan.
- In large bowl, mix canned pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt, then pour into greased pan.
- Spread cake mix evenly on top of pumpkin mixture. Pat down.
- Layer pecans on top of cake mix.
- Pour melted butter evenly over pecans and cake mix.
- Bake for about 80 minutes. To know if it’s done, stick a knife or toothpick in the middle of the cake part and see if it comes out clean. A knife should come out clean.
There is nothing better than eating a slice of warm pumpkin crunch. Truly. There are only two things that could even possibly make it better, and those are a) if it’s followed up with a cold glass of milk, and b) served with ice cream. I’m happy to report that there’s also a third option, c) all of the above, which I accomplished.
But Thanksgiving obviously isn’t all about stuffing yourself silly — it’s about who you stuff yourself with. I love going home and hanging out with my parents and getting to feel like a lazy child. I miss them so much and it’s so nice to go back to a cozy nest to welcome the holiday season.
Hope you and your family had a fabulous holiday! If you haven’t had enough pumpkin yet this season, don’t forget to check out more recipes here, or more specifically the pumpkin whoopie pie recipe I made last year, which was also a hit!
I don’t know about you, but I’m ready for Christmas! Bring on the Christmas music!