pumpkin crunch recipe hawaii
The Best pumpkin crunch recipe hawaii
What I love most about this recipe is how easy it is to throw together. You just mix a few ingredients, pour them into a pan, and bake. No fancy techniques or hard-to-find ingredients. Plus, pumpkin is packed with fiber and vitamin A, so it feels a little less guilty than some desserts. My husband always says it tastes like pumpkin pie and pecan pie had a baby, and I can’t argue with that. It’s a crowd-pleaser, whether you’re serving it after dinner or bringing it to a party. If you haven’t tried it yet, you’re missing out—it’s one of those recipes that just makes sense.
Hawaiian Pumpkin Crunch
A beloved Hawaiian dessert featuring a creamy pumpkin layer topped with a buttery, crunchy topping. This easy-to-make treat is perfect for potlucks, holidays, or any occasion that calls for a sweet, spiced delight.
🥘Ingredients
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 (18.25 oz) box yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- ½ cup chopped macadamia nuts or pecans (optional)
- 1 cup shredded coconut (optional)
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray. -
2
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth and well combined. Pour this mixture into the prepared baking dish. -
3
In a separate bowl, combine the yellow cake mix with the melted butter. Stir until the mixture resembles coarse crumbs. If using, stir in the chopped nuts and shredded coconut. -
4
Sprinkle the crumb topping evenly over the pumpkin layer in the baking dish, pressing down lightly. -
5
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set (a toothpick inserted should come out clean). -
6
Allow the pumpkin crunch to cool completely before slicing and serving. For best results, refrigerate for at least 1 hour before serving.
🔧Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hawaiian Pumpkin Crunch Works
❓ Frequently Asked Questions About Hawaiian Pumpkin Crunch
1. What makes Hawaii’s pumpkin crunch recipe different from other pumpkin desserts?
Hawaii’s pumpkin crunch stands out because of its unique layering of flavors and textures. Unlike traditional pumpkin pie, it features a moist pumpkin custard layer topped with a buttery, crunchy cake mix and coconut topping. The addition of crushed pineapple and evaporated milk gives it a tropical twist, making it richer and creamier than most pumpkin desserts.
2. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it requires extra prep work. You’ll need to roast or steam the pumpkin until soft, then blend it into a smooth puree. Keep in mind that fresh pumpkin has more water content, so you may need to adjust the recipe by reducing other liquids slightly or straining the puree to avoid a runny filling.
3. Why does the recipe call for crushed pineapple, and can I omit it?
The crushed pineapple adds moisture, natural sweetness, and a subtle tang that balances the richness of the custard. It also enhances the tropical flavor profile. While you can omit it, the dessert may turn out drier and less flavorful. If you’re avoiding pineapple, consider adding a bit of applesauce or extra evaporated milk to maintain moisture.
4. How do I store leftover pumpkin crunch, and how long does it last?
Store leftover pumpkin crunch in an airtight container in the refrigerator for up to 4–5 days. For longer storage, you can freeze it for up to 3 months. To serve, thaw it in the fridge overnight and reheat individual portions in the microwave or enjoy it cold. The topping may lose some crispness over time, but the custard layer stays delicious.
5. Can I make this recipe gluten-free or vegan?
Yes, with a few substitutions! For a gluten-free version, use a gluten-free yellow cake mix and ensure all other ingredients (like spices) are certified gluten-free. For a vegan version, replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use coconut milk instead of evaporated milk, and swap the butter for vegan butter or coconut oil in the topping. The texture may vary slightly, but it will still be tasty!
