Hawaiian Pumpkin Crunch

Pumpkin Crunch

Aloha Fall lovers! 

Leaves aren’t the only thing crunching this Fall - this Hawaiian Pumpkin Crunch is a popular Fall dessert in Hawai'i when the season changes. We added an authentic Hawaiian twist to this creamy pumpkin recipe by switching out walnuts for our island favorite - macadamia nuts! Grab your Island Harvest Organic Macadamia Nuts and whip up your next new favorite pumpkin treat.


INGREDIENTS:

Pumpkin Layer: 

  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 3 eggs
  • 1 cup Hula Girl Vanilla Sugar
  • ½ teaspoon cinnamon
For the crust: 

For the top layer:

  • Whipped Topping


METHOD:
Mix pumpkin, evaporated milk, sugar, eggs and cinnamon and pour into a greased, parchment paper lined 9x13 cake pan.
Spread cake mix (dry) over batter, add instant vanilla pudding mix and finally  sprinkle with chopped macadamia nuts. 
Pour melted butter over top.
Bake in a 350 degree oven for 50 minutes.
When cool, loosen the pumpkin crunch from the side of the pan with a knife.
Invert pan onto platter (the top becomes the crust).
Top with whipped cream.
Cut into squares and serve. For garnish, add chopped macadamia nuts and a light sprinkle of pumpkin spice. 

 

**Updated 10/4/2021

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Comments

Renee Rothwell

There is no mention of the INSTANT PUDDING in the METHOD. Do you mix it with the cake mix?

Renee

The recipe is a little confusing when paired with the photo. The photo shows the “crust” on top. The recipe indicates that the baking pan is to be inverted onto a platter placing the “crust” on the bottom. Can the finished product be left in the pan and served as shown in the photo? Please advise. THANK YOU! This looks DELICIOUS! :)

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