Desserts: Kathy Tedder's Pumpkin Crunch Pudding and Pumpkin Squares

By JoFClark

Ingredients

• 1 16 oz can pumpkin
• 1 13 oz can evaporated milk
• 1 cup sugar
• 3 medium eggs
• 2 T cinnamon
• 1 18 1/2 oz yellow pudding cake mix
• 1 cup butter, melted
• 1 cup nuts, chopped
• 1 8 oz package cream cheese
• 3/4 cup frozen whipped topping
• Pumpkin Squares
• 1 box yellow cake mix
• 8 T unsalted butter plus 4T cold unsalted butter cut into small chunks
• 3 eggs
• 1 mat Pecan Pumpkin Butter
• 2 T milk
• 1 T all purpose flour
• 1/4 cup sugar
• 1 t ground cinnamon

Details

Cooking time 50mins

Preparation

Step 1

Mix pumpkin, milk, sugar, eggs, and cinnamon.
Mix thoroughly.
Pour into a 9" x 13" pan lined with wax paper.
Sprinkle the box of dry cake mix on pumpkin mixture.
Pat nuts on top.

Spoon the cooled melted butter over nuts evenly.
Bake 350* oven for 50-60 minutes.
Let cook and then invert onto a large tray.

Combine cream cheese and whipped topping. Spread on cake.

Pumpkin Squares
Preheat oven to 350 degrees
Lightly grease 9X13 inch baking pan
Reserve 1 cup of the cake mix in a small bowl
In a bowl, stir together the remaining cake mix, the 8 T melted butter and 1 of the eggs
Pour into the prepared pan
In another bowl, stir together the pumpkin butter, the remaining two eggs and the milk
Pour over the cake batter in the pan
Add the flour, sugar and cinnamon to the bowl with the reserved cake mix and stir to combine
Add the 4 T cold butter
Using a pastry blender, cut the butter until pea size crumbs form and the mixture clumps together
Crumble over the pumpkin butter mixture
Bake until golden, 35-40 minutes
Transfer the pan to a wire rack and let cool, then cut into squares