Tuesday, November 24

Back by Popular Demand...

...and just in time for Thanksgiving.

Pumpkin Pie Crunch

16 oz. can pumpkin
12 oz. evaporated milk
3 lg. eggs
1 1/2 cups sugar
1/2 t. salt
4 t. pumpkin pie spice
2 t. cinnamon
1/4 t. ginger & cloves
1/2 t. nutmeg
1 pkg. yellow cake mix
1 cup chopped nuts (opt.)
1 cup melted butter

Preheat oven to 350. Grease 9"x13" pan. Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.

Bake for 50-55 minutes or until golden and firm. Cool completely. Serve with whip cream. Refrigerate leftovers.


Haley Hatch Freeman said...

Hi Lori
I haven't been up to doing much on the computer lately but I was thinking about you and your family and just wanted to say hi and that I hope you guys are doing well.
I think the highest of you and hope you are having success in all your endeavors.
I'm finally in my third trimester so I'm seeing the light at the end of the tunnel. We are getting a boy and are anxious for him to join our family.
Again, hope you are doing well! Love Haley

Jewel/Pink Ink said...

Hi Lori!

Yummy sounding recipe.

Do you have any "leftover turkey" recipes you like and would care to share?? I'm stumped.

Lori Nawyn said...

Hello Haley! We are doing well, thank you. I'm so excited for you to bring this new little spirit into the world. I think of you often and pray for your strength and well being. I know this has been a hard pregnancy for you--hang in there. Thanks so much for stopping by. It means the world. Love you!

Jewel: I do have lots of leftover turkey recipes. I'll send you a couple.

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