Nicole Murphys Pumpkin Pudding Crunch Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
• Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
• Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Steps:

• Preheat oven to 350°F. Press cookie dough into a greased 13 x 9 pan.
• In large bowl, whisk together pumpkin, eggs, evaporated milk, sweetened condensed milk, sugars, vanilla, cinnamon, nutmeg and ginger. Pour pumpkin mixture over cookie dough in baking dish.
• Melt butter. Evenly sprinkle cake mix over the pumpkin mixture. Pour butter over cake mix. Sprinkle with pecans. Bake for 1 hour at 350°F.
• Remove from oven. Let cool to room temperature then refrigerate until well chilled. Pudding is best served cold.
• Top with a dollop of whipped topping and a sprinkle of cinnamon.
• Notes: Somewhat based on a recipe by Nicole Murphy posted on the Live with Kelly & Michael website.

Steps:

• 1. Melt Butter and set aside.
• 2. In large bowl, mix together:pumpkin,eggs,milk,sugar,vanilla extract & nutmeg
• 3. Pour into 9x13 baking dish. Be sure to spray dish for easy removal of dessert.
• 4. Sprinkle evenly over mixture,dry cake mix. Cover completely with cake mix.
• 5. Pour butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• 6. Bake for 1 hour @ 350 degrees. (Add 15 minutes or so if using Pie Filling) Cover top if it starts to get to brown.
• 7. Let cool: Best eaten if put into Refrigerator for a couple hours.
• 8. Top with a dollop of whipping topping.Dash cinnamon and garnish with mint leaf.

Steps:

• In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees Mix well: pumpkin, eggs, evaporated milk, sugar, vanilla, cinnamon and nutmeg Pour into dish and drizzle yellow cake mix all over top. Melt 2 sticks salted butter and drizzle over cake Bake 1 hour. Serve with whipped cream