This is one of our favorite Dutch oven recipes. DS made this recently at a Troop meeting where the Boy Scouts showed off their cooking skills. This recipe also won first prize at a Camporee cooking contest, so I guess it is an “award winning” recipe.
I have also included the instructions for baking this at home in an oven. See the bottom of the recipe.
Pumpkin Crunch
Equipment
- 25 charcoal briquettes
- bowl
- can opener
- spoon for mixing
- aluminum foil
- 12 inch Dutch oven
- knife
- serving spoon
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 box yellow cake mix
- 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
- 1 stick butter, melted
Directions
- Prepare the charcoal.
- Line the Dutch oven with aluminum foil.
- Mix pumpkin, milk, sugar, spices, and eggs.
- Pour mixture into Dutch oven.
- Sprinkle dry cake mix over pumpkin mixture and top with pecans.
- Dot the butter on top in very small pieces.
- Put 8 briquettes under the oven and 17 on top.
- Check at 50 minutes. It is done when a knife inserted in the middle comes out clean. Continue cooking if necessary, checking about every 5 minutes.
*If your charcoal is burning too quickly, light some more at about the 30 minute mark.
*If it is getting too brown on top when you check it, move some charcoal to the bottom.
If baking at home, use a 9×13 inch pan. Bake at 350 for about 50 to 60 minutes.
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