"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Pumpkin Crunch Recipe

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This recipe for Pumpkin Crunch, by , is from The Whitehorn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Cathy Whitehorn
Category:
Category:
Ingredients:  
Ingredients:  
1 box yellow cake mix (pudding in the mix is OK). I used about 3/4 of the box
1 15 oz. can pumpkin
1 12 oz. can evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 cups chopped pecans (optional)
Cool Whip
Directions:
Directions:
Combine pumpkin, evaporated milk, eggs, sugar, cinnamon & salt - mix well. Pour into a greased 9x13 pan. Sprinkle dry cake mix evenly over the pumpkin mixture. Top with pecans (if using). Drizzle melted butter over the top. Bake at 350 degrees for 50-55 minutes or until golden brown.

Cool completly and chill.

Top with Cool Whip when serving, if desired (but totally recommended!!)

Refrigerate leftovers.
Personal Notes:
Personal Notes:
I got this recipe from Marc Heminger's wife, Karen. Marc was one of my bosses when I worked for Gellatly Agency Inc. It is delish!!!!

 

 

 

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