Monday, October 1, 2012

Be Thou Not Stingy

In honor and celebration of the first day of my Favorite Month I give you this recipe. To be honest, it pains me in a way. The Pumpkin Crunch (LET'S ALL PUT OUR HANDS TOGETHER) has been a long-time part of my arsenal.

My secret list so to speak.

But I had so many requests from my Bible Study ladies that I don't think I can with good conscience, refuse.

After all they're my Bible Study Ladies and I think it's pretty clear that my reluctance to share could very well land me in some deep theological water. (And me without my floaties, if you know what I mean...)

Anyway, you'll absolutely love this! You'll love how easy it is! This has been around for years and there are numerous versions. Don't waste your time on the others.

You'll love me for sharing!

Please love me for sharing...

Pumpkin Crunch

I  (15 oz.) can pumpkin*
1 (12 oz.) can evaporated milk
1 c. sugar
2 tsp. cinnamon
3 eggs
1 yellow cake mix
1 ½ c. chopped pecans
2 sticks butter (melted)

1.       In the bowl of an electric mixer combine the pumpkin, evaporated milk, sugar, cinnamon, and eggs. Beat about one minute on med. high speed. Pour mixture into a buttered  9x13 in. baking dish.
2.       Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Do not stir!! Sprinkle the nuts over the dry cake mix, and then pour the melted butter evenly over the top.
3.       Bake at 350 degrees for about 45-50 minutes. Until golden brown on top.
4.       Serve warm with Blue Bell Homemade Vanilla.

*Make sure that you are using canned pumpkin puree and not canned pumpkin pie filling (yuck)