Pumpkin Crunch

October3

Our plans are in place for Thanksgiving weekend and I have my assigned dishes to prepare at “Life is Good” and then wrap and carry to “Kappy’s Korner” where we will all assemble.

This will likely be the last Thanksgiving dinner spent in this way as Sister #2 and her husband will have their neighbouring cottage completed by this time next year.

I think that the great room in that locale was designed especially with extended family dinners in mind.

The biggest hit most years is Sister-in-law #2’s Pumpkin Crunch Dessert.  This year, I am actually remembering to post her recipe in advance o that you can make it for your festivities if you wish.  39 of my family members think that it is the best thing to happen to Thanksgiving dinner.

 

Pumpkin Crunch
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package yellow cake mix
  • 1 can (16oz) solid pack pack pumpkin
  • 1 can (12oz) evaporated milk
  • 3 eggs
  • 1-1/2 c sugar
  • 4 t pumpkin pie spice
  • ½ t salt
  • 1 c chopped pecans
  • 1 c melted butter
  • Whipped topping
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease bottom of 9×13 pan.
  3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
  4. Pour into pan.
  5. Sprinkle dry cake mix evenly over pumpkin mixture.
  6. Top with pecans.
  7. Drizzle with melted butter.
  8. Bake for 50-55 minutes or until golden.
  9. Cool completely.
  10. Serve with whipped topping.
  11. Refrigerate leftovers.

Kath’s quote: “Pumpkin pie, if rightly made, is a thing of beauty and a joy – while it lasts…..Pies that cut a little less firm than a pine board, and those that run round your plate are alike to be avoided. Two inches deep is better than the thin plasters one sometimes sees, that look for all he world like pumpkin flap-jacks. The expressive phrase, ‘too thin’, must have come from these lean parodies on pumpkin pie. With pastry light, tender, and not too rich, and a generous filling of smooth spiced sweetness – a little ‘trembly’ as to consistency, and delicately brown on top – a perfect pumpkin pie, eaten before the life has gone out of it, is one of the real additions made by American cookery to the good things of the world. For the first pumpkin pie of the season, flanked by a liberal cut of creamy cheeses, we prefer to sit down, as the French gourmand said about his turkey: ‘with just two of us; myself and the turkey.'”-‘The House Mother’

Love-that is all.

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3 Comments to

“Pumpkin Crunch”

  1. Avatar October 3rd, 2012 at 11:26 am Laura Hawkins Says:

    Thank you – It shall be featured at my dinner for sure!


  2. Avatar October 3rd, 2012 at 11:55 am Victoria Says:

    I just made my own pumpkin puree for pies. Got a recipe for coconut whipped “cream” for all the non dairy people in the family and will use a gluten free pie crust for the non gluten folks. What to do about stuffing…?


  3. Avatar October 3rd, 2012 at 1:50 pm Kathryne Says:

    I have oysters on the half shell in my freezer if you want them for oyster stuffing. Let me know.


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