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My friend Julie, who I’ve known since junior high and who now lives in glamorous L.A., shared this recipe for Pumpkin Crunch with me several years ago. Even though she no longer lives among the corn fields here in Iowa, she still makes this Midwestern-style dessert every holiday season. It’s actually a Betty Crocker recipe, but I’m giving Julie full credit!
I like to top this with whipped topping, but the stuff in the tub has such a nasty aftertaste. Don’t get me wrong; it tastes great going down. It’s just that I can still taste the oil in my mouth hours later.
If you’ve never made your own homemade whipped topping, don’t be afraid. It is ridiculously easy; and once you’ve tried it, you’ll never go back to the artificial stuff again!
- 1 15-ounce can of pumpkin (not pumpkin pie mix)
- 1 12-ounce can of evaporated milk
- 3 eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 1 1/2 cups chopped pecans or walnuts
- 3/4 cup butter or margarine, melted
- Heat oven to 350 degrees.
- Spray a 13×9-inch cake pan with cooking spray.
- In a medium bowl, beat the pumpkin, milk, eggs, sugar and pumpkin pie spice with a wire whisk until smooth. Pour into the pan.
- Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
- Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes and store in the refrigerator.
HOMEMADE WHIPPED TOPPING
In a very cold bowl, pour in cold heavy whipping cream and sugar. I use 2 tablespoons of sugar for a small container of cream; 4 for a large container. On high, beat the cream and sugar together until it is the consistency of whipped cream, usually about 2 minutes. Store in the refrigerator.
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This recipe is very similar to my Cheesy Bacon Potato Slow Cooker Soup, except this version doesn’t contain ham/bacon or onion. I actually prefer this version to the one with the bacon!
Note that while this is a slow cooker recipe, I find it best to be able to stir it at least a few times during the day in order to break down the cheese and for everything to combine.
5-INGREDIENT CHEESY POTATO SLOW COOKER SOUP
- 1 30-ounce package of frozen hash brown potatoes
- 1 32-ounce box of chicken broth
- 1 can cream of chicken soup
- 1 8-ounce package of shredded sharp cheddar cheese
- 1 8-ounce package of cream cheese
- In a slow cooker, stir frozen hash browns, chicken broth, cream of chicken soup, and shredded cheese together until well combined.
- Cover and cook on LOW for 8-hours (can also cook on HIGH for 4 hours). Stir several times through the cooking process to ensure that the cheese melts all the way down.
- In the last hour of cooking, cube the cream cheese and add it to the slow cooker, stirring every 15 minutes until it is melted and combined.
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