Thanksgiving Pumpkin Pudding Crunch!

As you know Frost Your Life is a Dominican Blog, and Thanksgiving is not really celebrated in the Dominican Republic, but since our parents are American, we celebrate Thanksgiving every year, and when we say celebrate, we mean go all out! Its one of the biggest family gatherings of the year. We plan our menu accordingly to what goes best with our Large Roasted Turkey, which included Sweet Potato Souffle with Marshmallows, Stuffing, Cranberry Sauce, Cornbread , Gravy, and we add some Dominican Red Bean Rice to the traditional menu, every year we usually make Pumpkin Pie, but this year we decided to make our dessert a little less traditional but still according to the seasons traditional ingredients. After all it is one of our birthdays! And decided to make a variation of Pumpkin Pie, Pumpkin Pudding Crunch! It was a total success!!!  We found this recipe on the Kelly Ripa Blog !

For this recipe you will need:

  • 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


  1. 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.
  2. Pour the mixture into a baking dish, then drizzle the dry yellow cake mix over it, like a topping.
  3. After melting two sticks of butter, drizzle the butter over the top.
  4. Bake for one hour at 350 degrees, and then cool for one hour in the fridge before serving.
  5. We shaved the pudding from the pan, and placed our pudding into shot glasses and served Pumpkin Pudding Crunch with a dollop of whipped cream, some cinnamon, and some fresh mint.

Our dinner party table setting!




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