pumpkin crunch recipe hawaii
The Best pumpkin crunch recipe hawaii
What I appreciate most about this recipe is how it feels like a treat without being overly sweet or heavy. Pumpkin is packed with fiber and vitamin A, and even though it’s dessert, I don’t feel guilty serving it to my family. We make it for Thanksgiving, Halloween, or just because, and it never lasts long. The leftovers are even better the next day, if there are any. If you’re looking for a crowd-pleaser that’s simple, delicious, and a little healthier than most desserts, this is the one to try.
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
- 1 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. -
3
Pour the pumpkin mixture into the prepared baking dish and spread it evenly. -
4
In a separate bowl, combine the yellow cake mix and melted butter. Stir until the mixture is crumbly. If using, fold in the chopped nuts and shredded coconut. -
5
Sprinkle the crumbly topping evenly over the pumpkin layer, pressing down lightly. -
6
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). -
7
Allow the pumpkin crunch to cool completely before slicing and serving. For best results, refrigerate for at least 1 hour before cutting.
🔧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 different from other pumpkin desserts?
Hawaii’s pumpkin crunch stands out because of its unique layered texture and tropical twist. Unlike traditional pumpkin pie, it features a moist pumpkin custard layer topped with a crispy, buttery crumb topping made from crushed pineapple, crushed graham crackers, and sometimes coconut. The addition of sweetened condensed milk and evaporated milk gives it a richer, creamier consistency compared to standard pumpkin desserts.
2. Can I make pumpkin crunch ahead of time?
Yes! Pumpkin crunch actually tastes better when made a day ahead because the flavors have time to meld together. You can bake it, let it cool, then cover and refrigerate for up to 3 days. Serve it chilled or at room temperature—just avoid freezing, as the texture of the custard layer may become grainy.
3. What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. If the topping loses its crispness, you can briefly reheat individual servings in the microwave (10–15 seconds) or pop them in a toaster oven to restore the crunch. Avoid leaving it at room temperature for more than 2 hours to prevent spoilage.
4. Can I substitute canned pumpkin with fresh pumpkin?
Yes, but fresh pumpkin requires extra prep. Use about 2 cups of cooked, mashed fresh pumpkin (sugar pumpkin or kabocha work well) in place of the 15-ounce can. Make sure to drain excess liquid to avoid a watery custard. The flavor may be slightly less sweet, so you might want to add an extra tablespoon of sugar or a splash of vanilla extract.
5. Why did my pumpkin crunch turn out watery?
A watery pumpkin crunch usually happens for one of these reasons:
– Undrained pineapple: Always drain the crushed pineapple well, pressing out excess liquid before mixing it into the topping.
– Overmixing the custard: Fold the wet and dry ingredients gently to avoid breaking down the structure.
– Underbaking: Ensure the custard is set by inserting a knife in the center—it should come out clean. If it’s still jiggly, bake for an additional 5–10 minutes.
– Fresh pumpkin with high moisture: If using fresh pumpkin, strain the mashed pulp in a cheesecloth or fine mesh sieve for 30 minutes before using.