Pumpkin Pie Cake Crumble

Pumpkin Pie Cake Crumble



2 packages (18.25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter or margarine, at room temperature
4 large eggs
2 cans (15 ounces each) pumpkin
1 can (5 ounces) evaporated milk
1 1/2 cups sugar
2 teaspoons ground cinnamon
1/2 C butter, chilled
1 1/2 cup chopped pecans
Whipped cream for garnish

Spray a 9x13 with pam. Measure out 1 cup of the cake mix from the 1st cake mix and reserve for the topping.  Place the remaining cake mix (from the first box), the butter, and 1 egg in a large mixing bowl.  Blend with an electric mixer on low speed until well combined, 1 minute. Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set the pan aside. For the filling, place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs, and cinnamon, blend on low speed until combined, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.  Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set the pan aside.  For the topping, place the remaining 1/2 cup sugar, the  1/2 C chilled butter, and the reserved 1 C cake mix, plus 1 more Cup from 2nd box of cake mix,  in a food processor.  Pulse until just combined and crumbly. Stop the machine and pour in the pecans, pulse 2 or 3 more times to mix in pecans. Distribute the topping evenly over the filling mixture. Bake the cake at 350 until the center no longer jiggles when you shake the pan and the pecans on top have browned, 70 to 75 minutes. Remove the pan from the oven and let cool slightly on a wire rack, 20 minutes. Serve warm or room temperature, but whipped cream is a must!

**If you are wondering why the wasted 2nd cake mix...it's because the crumble topping NEEDED to be doubled.  I've made it both ways and doubled it is way better! Promise.  You'll use the unused portion when you make it again in a few weeks.
**Hans thinks this name is hilarious and that we should add cobbler to the end of it, then it will hit every dessert avenue....except cookie.
**A huge hit for Thanksgiving...kids love it much more than pumpkin pie.

Cream Cheese Pumpkin Bars

 

Cream Cheese Pumpkin Bars

1-3/4 cups graham cracker crumbs 

1-1/3 cups sugar, divided 

1/2 cup butter, melted 

1 package (8 ounces) cream cheese, softened 

5 eggs 

1 can (15 ounces) solid-pack pumpkin 

1/2 cup packed brown sugar 

1/2 cup milk 

1/2 teaspoon salt 

1/2 teaspoon ground cinnamon 

1 envelope unflavored gelatin 

1/4 cup cold water 

Line 9 x 13 pan with tin foil that hangs over edge for ease in removing bars and cutting.  Spray with pam.  In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into prepared pan.  In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside. In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. When ready to cut, remove by lifting out with tin foil.  cut with sharp knife on cutting board. If served as a big dessert (4 x 4 inches), serve with whipped cream. But as a little bite, it was great without cream.


**This was a bit labor intensive, and I wasn't sure it was worth it, but the finished product was so yummy! I might try to simplify the pumpkin layer.

School Pancake Mix

School Pancake Mix

2 1/2 C whole wheat flour
1 C buttermilk powder
5 T dried egg whites
1/4 C sugar
1 1/2 T baking powder
2 t baking soda
1 t salt
1 C flaxseed meal
1 C nonfat dry milk
1/2 C wheat bran or oat bran

Mix dry ingredients together and store in an airtight container in refrigerator.  When ready to make, mix:
2 C pancake mix
1 1/2 C skim milk
2 T canola oil
1 t vanilla
Cook on a griddle and top with favorite toppings.

** I have a silly little rule that school morning breakfasts have to have at least 5g of fiber per serving. As you can imagine, my kids live for weekend breakfasts. However, these pancakes are great (6g fiber and 9g protein per 2 - 4inch pancakes), and I let them put whatever they want on them! Tons of syrup, I don't care!

Pumpkin Pancakes

Do one batch of pancakes (2 C mix etc.)
And add:
1 C pumpkin
1 1/2 tsp pumpkin pie spice
Mix and cook as usual. Best with buttermilk syrup.

**The pumpkin adds another gram of fiber and maybe .5 g of protein! Nice! So much good and they don't even know it!

 Gingerbread Pancakes

Do one batch of pancakes (2 C mix etc.)
And add:
1 T molasses
1/4 t cloves
1/4 t allspice
3/4 t ginger (may increase to 1 t if kids like it)
1/2 t cinnamon

Mix and cook as usual. Best with buttermilk syrup. And some cinnamon whip cream can't hurt!

**Looking at all my pancakes, they all look so different...it's because I have a grill with a mind of it's own.

Banana Pancakes

Do one batch of pancakes (2 C mix etc.)
And add:
1 C mashed bananas
Mix and cook as usual. Best with buttermilk syrup. (My kids preferred the badder blended, I used a hand blender.) Serve with sliced bananas on top.