Pumpkin Nut Crunch

70 mins (prep 15, cooking 55)
13 ingredients
24-36 servings
UPDATE: I've changed the recipe a little. I now use the large 29-oz. can of pumpkin, added 2 T. sugar, 2 eggs, 1 1/2 t. cinnamon, 1/2 t. nutmeg, and I've added 1/4 t. ground allspice. Also, I like a little more crunch, so I use up to 1 1/2 cups of nuts. I made this using leftover pumpkin I had from making Pumpkin Cheesecake. It's quick and easy, and was gone in one night! This is a combination of two recipes, one found in a local newspaper and the other in a fundraiser cookbook.

Categories:  holiday , seasonal , fall , christmas , number-of-servings , <-4-hours , thanksgiving , time-to-make , for-large-groups , dessert ,
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Serving Size (101.47 g)
Servings 24
Amount per Serving
Calories 292.43 Calories from Fat 122.58
% Daily Value *
Total Fat 13.62g 502.86%
Saturated Fat 5.43g 652.07%
Trans Fat 0.32g %
Cholesterol 22.33mg 178.64%
Sodium 197.6mg 197.6%
Total Carbohydrate 39.95g 319.61%
Dietary Fiber 0.86 g 82.49%
Sugars 17.95 g %
Protein 4.71g 226.13%
Vitamin A 3170.85IU% Vitamin C 3.14mg%
Calcium 81.12mg% Iron 1.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground nutmeg, evaporated milk, large eggs, cream cheese frosting