Last week my friend and I took a mini vacation to the beautiful state of Illinois. We spent one night in the crazy/busy/hectic city of Chicago, and the rest of the trip in relaxing Decatur, at the home of my friend’s “Aunt Bellini,” Linda.
The night we arrived, Linda brought out a dessert she called Linda’s Pumpkin Crunch. I thought it was her own creation, but it turns out that really is the name of the recipe online. I am not sure where it originated from, when you do a Google search for that recipe it turns up on countless websites. I read on one site that the recipe was published on a carton of eggs. Wherever it came from, it is fantastic. And as far as i’m concerned, this recipe is belongs to my new friend, Linda, aka Aunt Bellini.
Apparently this will keep for many days (refrigerated), as we were also served the same batch on Sunday morning for breakfast. I am not a huge fan of pumpkin, nor am I a huge fan of sweets in general, but this recipe is delicious. I love the texture, the richness, and the overall taste of it. This would make a great dessert for the holidays, or for anytime really. It was also a nice breakfast, if you are in the mood for something more sweet than savory. I made my own whipped cream to dollop on top, but you can feel free to use store bought whipped cream. Enjoy!
Linda’s Pumpkin Crunch
1 tsp ground cinnamon
1/2 tsp salt
1 can (15 oz) pumpkin pie filling
1 can (12 oz) evaporated milk
1 1/2 cups sugar
1 box yellow cake mix
2 cups pecan halves
1 cup butter, melted
Preheat oven to 350 degrees.
Grease the bottom of a 9×13 baking dish with non-stick cooking spray.
Combine cinnamon, salt, pumpkin, evaporated milk, eggs, and sugar in a large bowl. Mix with a wooden spoon until all ingredients are blended together.
Pour mixture into the pre-greased pan. Sprinkle the dry cake mix evenly over pumpkin mixture.
Top with the pecans.
Use a spoon to drizzle melted butter evenly over the pecans.
Place the dish in the oven and bake for 50-55 minutes, or until golden brown. Allow to cool before serving, top with whipped cream if desired.
Homemade Whipped Cream
1 cup heavy cream
1/3 cup powdered sugar
1/2 tsp vanilla extract
I use my KitchenAid standalone mixer to make whipped cream, it’s easier for me and requires less work than using a handheld mixer. If you only have a handheld mixer, that is fine. You will need to use one or the other though, as this would take forever to make by hand.
Before making whipped cream, place the bowl you will be making it in into the freezer for about 10 minutes prior to use. You want to make the whipped cream in a chilled bowl.
Whether using a standalone mixer or a handheld, pour all ingredients into the bowl of the mixer (or a large bowl), attach the whisk, turn on a medium speed (I turned my mixer to 6 out of 10) for about eight minutes or until the cream forms stiff peaks.
Use right away, or store in the refrigerator until ready to serve.