Pumpkin Pie Crunch

Thought I'd share a favorite recipe of ours that is a spin on the typical pumpkin pie. It's one of my favorite things to serve for company this time of year. It's so easy and anyone can make it. Enjoy!

1 package yellow cake mix
16 ounce can of pumpkin
12-ounce can evaporated milk
3 eggs
1 ½ cups white sugar
4 tsp. pumpkin pie spice
½ tsp. salt
1 cup chopped pecans
1 cup (2 cubes) melted butter
Whipped cream or whipped topping

Preheat oven to 350. Grease the bottom of a 9 x 13 inch pan. Combine pumpkin, milk, eggs, sugar, spice, and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with chopped pecans. Drizzle with melted butter, trying to cover all of the cake mix and pecans. Bake 50-55 minutes or until golden brown. Cool and serve with whipped cream or cool whip. YUM!

First of all, thank you, Katie, for making this blog! I really hope it gets used!

Here is a photo from our family's recent trip to Washington, D.C. and Williamsburg, Virginia. The Smithsonian, Arlington Cememtary, and Williamsburg were all wonderful. But the highlight for me was Mt.Vernon. There were acres of peaceful preserved land that seemed almost sacred. I especially felt that way at the grave of George Washington.

When I asked my kids what their highlight was, they said the Lego Store! (Actually they enjoyed the rest of it, too.)

Love to all! -Izzy