Pumpkin crunch
Brian Lagerstrom · ♥ 5.4K likes · 134.1K views · 13 min video
Read about winter squash and pumpkin in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g pumpkin puree
- 450 g sweetened condensed milk
- 15 g vanilla extract
- 3 whole eggs
- 2 g cinnamon
- 2 g pump spice
- 3 g salt
- 30 g melted butter
Whisk the pumpkin puree, condensed milk, vanilla, eggs, cinnamon, pumpkin spice, salt and melted butter until the eggs are broken down and combined.
- 200 g all purpose flour
- 200 g sugar
- 10 g baking powder
- 3 g salt
Stir the flour, sugar, baking powder and salt together as the dry mix.
A homemade dry mix instead of cake mix
- 230 g butter
Variation: the original recipe uses a box of vanilla cake mix in place of the dry mix.
Pour the pumpkin base into a nine by 13 casserole dish and sprinkle the dry mix over the top in a solid layer without mixing.
Spoon the melted butter over the raw flour and spread it into an even layer, keeping the layers distinct.