PUMPKIN CRUNCH 🎃🍂 . With an EXTRA crunch - the only way I like my pumpkin crunch! I used to make it with just walnuts but after experimenting - mixing in graham cracker crust with walnuts is the perfect combination for a delicious crust! Here is the recipe: INGREDIENTS • 1 can of pumpkin (15 oz) • 1 can evaporated milk (12 oz) • 1 cup sugar • 1 tsp vanilla extract • 3 eggs @eggs_hawaii • 1 box yellow cake mix (15.25 oz) • 1 cup chopped walnuts or pecans • 1 box Graham Cracker Crumbs (13.5 oz) • 1 box jello vanilla pudding mix • 1 teaspoon cinnamon • 2 sticks of butter • parchment paper FROSTING 1 (8 oz) cream cheese 3/4 cup cool whip 1/2 cup powdered sugar PREPARATION Line a 9 x 12 pan with parchment paper. Mix pumpkin, milk, eggs, vanilla extract, cinnamon and sugar. Pour on paper. Pour the box of jello vanilla pudding mix and yellow cake mix over it. Sprinkle walnuts and graham cracker crumbs on cake mix. Melt butter and spoon over the top evenly. Bake 350 degrees for 50 to 60 minutes. When cool, loosen from side of pan. Invert pan onto a tray (the top is the crust). Frost with frosting, dust with cinnamon and serve! All ingredients available at @foodlandhi 🤙🏾 I heard from @catherinetothfox that it’s hard to find pumpkin purée at some stores. Happy to report that Foodland Ewa Beach and Kapolei have plenty in stock! 🙌🏾