Live! Thanksgiving Family Recipe Week
Recapo update: For more recipe ideas, try our Thanksgiving Pinterest page.
Live! is getting ready for the upcoming Thanksgiving holiday by sharing some easy and delicious recipes that you can add to your table. On the first day of Live’s Thanksgiving Family Recipe Week, we learned how to make Kelly Ripa’s Autumn Squash Soup. Next up was Michael Strahan’s fiance, Nicole Murphy, with her Pumpkin Pudding Crunch Recipe. Nicole said that she learned the dish from her sister-in-law, Jamie, and the dessert has been a family staple ever since.
Nicole Murphy’s Pumpkin Pudding Crunch Recipe
Michael was nervous to join his lovely fiance in the kitchen, but Nicole was calm, cool, and collected. Most of all, she was just shocked to see Michael in an apron! Let’s get started on how you can make Nicole’s Pumpkin Pudding Crunch.
Michael’s fiance Nicole Murphy shared her Pumpkin Pudding Crunch recipe for Live’s Thanksgiving Family Recipe Week.
Ingredients
- 2 sticks Salted Butter
- 1 large can Pumpkin Puree
- 3 large Eggs
- 1 large can Evaporated Milk
- 1 cup Sugar
- 1 teaspoon each Vanilla Extract & Cinnamon
- 1/2 teaspoon Nutmeg
- 1 box Yellow Cake Mix
Steps
- Pre-heat oven to 350 degrees. In a large bowl add pumpkin puree, followed by three eggs, evaporated milk, sugar, vanilla, cinnamon, and nutmeg. Stir until mixed together.
- Pour the mixture into a baking dish, then drizzle the dry yellow cake mix over it, like a topping.
- After melting two sticks of butter, drizzle the butter over the top.
- Bake for one hour at 350 degrees, and then cool for one hour in the fridge before serving.
- Nicole likes to serve up her Pumpkin Pudding Crunch with a dollop of whipped cream, some cinnamon, and some fresh mint.
WHAT SIZE PAN 9X13 OR 8X11. THE CAKE MIX OKAY WITH PUDDING OR NOT?
what size pan?
What size cake pan? Do you grease cake pan? What size can of pumpkin puree, in ounces? What size can of evaporated milk, in ounces? Ok to use yellow cake with pudding in mix. Plan on making for Thanksgiving so please respond asap. Thank you. Looked delicious.
We can’t wait till Thanksgiving to try. It sounds so good. Thank you so much for sharing.
yes, i will be trying this.
This looks so easy to make. Trying it tonight!
Awesome Kathy! Please come back and let us know how it turns out (and if there are any changes you would make to the recipe in the future!).
I couldn’t wait to try this. I actually have it in the oven right now. It was so easy to make. I am sure it will be good. Thanks. I am testing it out so I can perfect it by Thanksgiving.
Great! Please tell us how it works out for you and what size pan you use.
where is the crunch?
I used chopped pecans on the top, and did not have the yellow cake mix, but did have a butter pecan mix in pantry, and that was good too. I bet toffee bits sprinkled on top would help add to that crunch factor.
i actually think i need to spice it up alittle bit. my family likes spice with our pumpkin pies and such.
Would this dessert work as well if baked the day before and left overnight in the refrigerator? Love to get as much cooking done “Pre-Day” as possible but don’t want to jeopardize flavor or texture. What do you think?
yes,size of pan,anything sprayed in pan?The night befor ok to make.
what size cans ( in cups or ounces ) there are to many options especially in the pumpkin so please what size cups / ounces pumpkin & milk
thanks from Cape Cod
I tried this recipe tonight, however I substituted sweet potato for pumpkin and it is delish. I also used a 9*13 pan
Oh I puréed two sweet potatos
I am making this right now. My brother has made it in an 9×13 and said to generously grease the pan bottom AND sides. 12 oz evaporated milk and 15oz pumpkin. He said its really good warm!
it looks like the cke mix topping is on the bottom in the picture. Do you turn the pieces upside down after cooking???
Sharon, you could serve it either way. It depends on your preference. It’s interesting to read all the variations and experiments that people have been trying with this recipe.
I want to try this, but there is neither “pudding” nor “crunch” in the recipe, nor does it tell me how MUCH pumpkin…and I’ve only ever seen ONE size of evaporated milk…so what is meant by a “large” can? I feel like something has been left out…some sugar? I don’t want to waste ingredients? Do I prep the pan?
It’s in the oven now. You must use the 29oz can of pumpkin puree. It’s super easy to make. It just reached an hour of cooking though and still seems “soupy”. Will let you know once it cools. I greased the pan 9×13 glass. The evaporated milk is a can of 12oz. Made my own whip cream…super easy.
I made this and we thought it was terrible. It sounded wonderful. The only change I made was I added a graham cracker crust. It was very blah for us and am pitching it. Too bad as it was costly to make.
I made it with Splenda for my Mother…I used half brown sugar Splenda and regular Splenda…my mother and family loved it!!! Doesnt’ matter what size pan..use your judgement…it will come out great! I used a round pan and it was fine.
Is it just a 12oz can of evaporated milk? It looks like more than just one can, but can’t tell by the video, and can’t tell by the wording of the recipe. Any help would be great. Thanks.
Love pumpkin so decided to try it. It turned out to be delicious, going out a limb to say its better than traditional pumpkin pie. I used regular cake pan with 12 oz can of milk and added a little pumpkin pie spice.
I am making this for my family in Massachusetts. I always do cheesecakes so i hope they are not disappointed! Thanks and looks great, taste test will be the real test! Happy Thanksgiving to all of you and your families!
I tried Michael Strahans’ fiancé Nichol Murphy’s Pumpkin Pudding Crunch Recipe in a 13″ X 9″ baking dish in 2012. I don’t really like Pumpkin, but liked her dish very well. My husband, with a taste for pumpkin loved it. I will be making it again this year, 2013, for 4 more people. It is easy and delicious. I thank all of you.
I’m glad you liked it!
The 2 sticks of butter is what coats the 13×9 pan. I’ve made it twice. It’s not that crunchy, perhaps adding pecans would help with the crunch. It is delicious! Do you have to keep in refrigerater or can you keep it on the counter for a few days.
I’m making this again today. As for some people’s questions, I used 29oz pumpkin and 12oz evaporated milk. I also used cake mix with “pudding in the mix”. Baked it in a clear glass 11×9 baking dish, Not sprayed with cooking spray. And the two sticks of butter is used very last, to melt and drizzle all over the cake mix on top, this is the crunch part. This was Delicious, easy to make, and everyone loved it! Thank you Nicole Murphy for sharing!
the+melted+2+sticks+of+butter+is+poured+on+top+of+the+dry+cake+mix+at+the+end.++that’s+what+gives+it+the+crunch.++I’ve+made+it+a+couple+of+times+and+I+agree+it’s+delicious.++I+just+need+to+find+out+how+far+ahead+I+can+make+it.++a+day+or+two?
let me try this again
The melted 2 sticks of butter that was set aside is poured over top of the dry yellow cake mix at the end of the recipe before baking. the butter should sit on top of the cake mix. I’ve tried this a couple of times and agree it’s delicious. a great variation to pumpkin pie. I just need to find out how far ahead it can be made. a day or two? and kept refrigerated?