Pumpkin Crunch

Our

crunch

y

pumpkin

recipe is very easy to prepare for your next dinner or gathering. What makes it so easy is that you mix all the ingredients, pour them into the mold and bake it, so let's start by greasing the mold well. I mean, everyone thinks. they know how to grease a pan and most people do, but what I want to make sure we do here when we grease our pan is we catch all the edges that we want to spray on the bottom and one of the things I like to do is put a piece of wax paper on the bottom, so put it right in the center here and that wax paper will just be that little insurance policy to make sure it doesn't stick.

It's a good idea, so we'll put this aside and now it's there. It's time to make our

pumpkin

custard filling, okay, so we have, uh, this is pumpkin puree that's going to go on. You know, what would be amazing. Cheryl, totally amazing. Yes, it would be if you broke those eggs. Okay, while I do this. The sugar is going to come in next. I break it into this bowl or here, uh, I break it into the bowl. The reason I want you to break it into the bowl and the reason you should also break it into the bowl is that if you break any shells, you can get them out sooner.

Throw them in here, the last thing you want to do is remove the

crunch

y shells. I guess it matters, that would be really pumpkin crunch. Yes, so get them going. This is evaporated milk that goes here and then what else do we have here? Oh, look, we'll put some. salt Salt in dessert sounds strange right, but salt helps mix everything together and gives a nice salty quality to the sweet dessert, okay, go ahead, boom, inside a pinch of cinnamon and then we'll move on and mix now this is very important here I'm using a whisk and the tendency would be to go really crazy and beat it hard and you want this to mix evenly but you don't want to beat it vigorously because What will happen is you'll start to incorporate air and for a custard and the kind that we want to make, we don't want there to be too much air in there because then you'll have bubbles in the crunchy pumpkin, so I'm just going to stir this up and move it around so that everything breaks up and mixes together, but I don't want it to be too airy, do you have sense?

Yes, it does, it's not pumpkin air, yes, it's not pumpkin. Delight, okay, so next one. What we're going to do is we're going to pour our custard into the pan here, okay, and if you hold on, it's going to be great, so I'm going to pour what goes in here and you want to make sure you have a spatula so you can scrape up the bowl that you don't want. waste, we'll scrape it out, we'll put everything in there and then the next step will be the crust, so now we have our pan here, we have our custard there, let's go. to put our cake mix on top so this is for the crust this is going to be the right crust so this is going to be sprinkled we have our cake mix sprinkled on top oh and it just stays on top, it's not like that even sink, yeah, the flower makes this light, so it'll float on top of the heavier cream here, okay, we'll put all that, we'll put the whole box here so you cover it evenly, yeah, now. what I'm going to do is use my hand or you know, if you have a spoon or something, you just want to make a nice even layer on top of your cream, okay, clean my hands and then we have the butter and then the butter.

Yes, and then why not mix the butter into the cake mix first and then mix the butter into the cake mix? Because what happens is if you mix them together, you actually make a kind of crust, but it's too heavy and that's it. You'll sink into your custard and then you won't have two layers, you'll just have one big one, someone did this as an experiment and it came out more like a pumpkin coffee cake, you know, I mean, if you wanted to. Try it, you probably will, it probably tastes good, but you don't have those cool layers, yeah MH, so now what's important when you make this?

I'm really trying to make sure I get some butter. evenly because if I don't I may end up with just bits or sections that are just dry so I really want this to be well coated when it bakes the butter will move into the cake mix and I will essentially fry the fat I will fry the mix it together and it'll make a nice crust for me, okay and then the last step is a cup of peas, sprinkle them in there. I mean, you can make any nut you want, we use peas here if you want to make macadamia nuts. nuts whatever just go crazy literally okay so now we're going to take this we're going to bake it at 350° for about an hour or so depending on your oven and if you want it to be golden brown on the top and you want the custard to be firm so if you shake it it shouldn't be runny M and then you can also try taking like a skewer, push it in the center and it should come out CLE to chop a toothpick and skew something thin that you can get in there without breaking it all up , so we're going to bake this for about an hour and then we're going to take it out, cut it up, and eat it.

Yes, we baked our crispy pumpkin for a little over an hour. and then we let it cool and then we put it in the refrigerator and we just take it out of the refrigerator and we're ready to serve it, so what we're going to do now is run this. a pairing knife around the edge to make sure it comes off, we're going to remove it from the sides and then we have our secret, you know, a piece of wax paper on the bottom to keep it from sticking MH and then I'm going to unmold it like this that I have the uh, I have my what is this crunchy pumpkin called?

We have exactly it on the table. I'm going to place a plate on top and then I'm going to invert it and if everything went well. According to the plan, we will succeed, so here we go, flip it, oh, and what do we have. It's not doing anything, give it a little touch. top, throw it that way beautiful, oops, perfect, oops, well, it was kind of perfect, okay, now that this is done, if you want to serve this as you know at your party, you can put garnishes and whipped cream on top. Some people put a layer of whipped cream on it. the top, oh, but what I'm going to do is cut off a couple of pieces, we'll put them on the plates and then we'll eat them, what do you think?

Okay, individual portions, yes, exactly as you want. to take those two dishes, I'm sure I heard that pumpkin crisp is like your all-time favorite dessert, so I'm going to give you a really solid, wonderful piece, um, I want to give it to you, did you hear that? Did you hear I heard the crunch exactly that's what I heard too okay so here goes there one for me too we'll put it up here okay cool put that here in front ooh and then the whipped cream on top, a little whipped ? cream oh and you have some small PE peas to decorate put some of that up here ooh how beautiful some nuts on the top there we go and it's the uh you know the usual one too guess what happens now you go first here we go here we go it's pumpkin and crunchy crunchy crunchy for this great recipe and more visit us at foodland.com wow that's good I told you it's actually very good