Pumpkin Crunch and a Bit of Nostalgia

“Boy, this is a delicious crunch,” says my hubby.  These were welcome words to the baker’s ears as the two of us indulged ourselves during the evening movie.  It was raining when I made the crunch, but that’s okay because we have had an amazing September/October and the crunch brings back many good memories.

This recipe comes from a cook book my neighbor, Ann, sold to me many years ago, about 23 years to be exact.  Ann was an amazing cook and baker.  I say, “was” because we lost Ann to illness two years ago this November. It was a lose I still feel. Ann was a good neighbor, a generous neighbor and she was also an outspoken and opinionated neighbor who believed in speaking the truth. This set well with some of us and not so much with others.  Everyone doesn’t really embrace the cold, hard, unvarnished truth but, to me, it was one of her most enduring qualities.  You always knew where you stood with Ann and it was my good fortune to be her friend.

She was always doing something to help others.  The recipe book is a prime example. She volunteered to do the project for the Independent Order of Foresters from Hammond of which she and Kevin were members. Ann gathered the recipes from friends and provided many, many of her own culinary delights. Then she did the layout and had it printed and put together on a spiral binder. “Sharing Recipes” turned out to be an exceptionally good cook book with all profits going to the Foresters organization.

I’ve enjoyed many recipes from this book and the Pumpkin Crunch is a favorite.  I discovered it right away because I’m a fall kinda girl and love anything and everything to do with this amazing season.  For me there is nothing better than crunching my way through fallen leaves on a cool crisp October or November day.  I count it all joy to look out my windows to the trees, fields, and bushes that offer an amazing fall display as they enter their seasonal finale’ bringing flaming and vibrant color and life to an earth that is about to succumb to rest. 

Don’t forget the fields of pumpkins and squash all yellow and orange waiting to be carved, uniquely decorated, or better yet, made into pie. Who does not love pumpkins and pumpkin pie?  A pumpkin’s color is amazing and so is its fruit.  I enjoy it all, pumpkin bread, pumpkin donuts, pumpkin muffins, pumpkin pie, pumpkin soup, pumpkin lattes, and much more but never forget the Pumpkin Crunch.  Yummy!  So, without further ado here is a delicious fall recipe mixed with just a bit of nostalgia.  It’s easy to make and well worth your time and effort. Try it and enjoy the fruits of your labor.

Pumpkin Crunch

2 pounds canned pumpkin
1 (15 ounce) can evaporated milk
3 eggs
1 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon nutmeg

I yellow or white cake mix
1cup chopped pecans or walnuts
1 1/2 sticks of butter (melted)

Blend the pumpkin, milk, eggs, sugar, and spices and beat well. Pour into greased 9X13 inch pan. Sprinkle with one box of yellow or white cake mix, 1 cup chopped nuts (pecans or walnuts), 1 1/2 sticks butter. Melt butter and drizzle over cake mix, sprinkle with nuts.  Bake at 350 degrees for 50 minutes, until set and light brown. It’s delicious served with a dollop of whipped cream.

Good eating to all and have a Happy Fall.