Tuesday, November 22, 2011

Thankful for this DESSERT


Note: I already had this post written before I realized we'd be skipping our usual Alphabe-Thursday this week. Ms. Jenny suggested we write about a memory, something we're thankful for, etc., and since this recipe had a memory attached to it (and I'm always thankful for DESSERT) I decided to go ahead and post it. I'll have something else for the letter "D" next week.




Welcome to Alphabe-Thursday sponsored by Ms. Jenny Matlock at Jenny Matlock..."off on my tangent." This week we are studying the letter "D" as in Thanksgiving Day DESSERT.

I'm typing this post on Tuesday evening and plan to get up early tomorrow morning and begin preliminary preparations for Thanksgiving Day dinner. Of course, no big meal would be complete without DESSERT, so I plan to begin my day making Pumpkin Crunch for DESSERT. That way I'll be able to include a picture when I publish this post on Wednesday afternoon.

I've mentioned before that I love pumpkin, but not pumpkin pie. I don't know why...I guess it's the texture that bothers me. Anyway, about ten years ago a lady brought Pumpkin Crunch to a bible study I was attending. I believe every single person asked for the recipe, so the following week she brought printed copies. I've since tried variations of this recipe, but this one is the best! It's very simple to make which is an extra bonus. You don't even have to get the electric mixer dirty. By the time some of you read this post it will be Thursday and I'll have already pigged out on Pumpkin Crunch for DESSERT!

PUMPKIN CRUNCH

1 (12-oz.) can evaporated skim milk

1 (16 oz.) can pumpkin

1 teaspoon cinnamon

1 cup sugar

1 box yellow cake mix with pudding

1 cup chopped pecans

2 sticks melted butter

Line a 13” x 9” pan with wax paper. Mix together evaporated milk, pumpkin, cinnamon, and sugar. Pour into pan. Sprinkle cake mix over top and gently pat. Sprinkle chopped pecans on top and gently pat. Dribble melted butter on top. Bake at 350 degrees for 50-60 minutes. Cool completely. Turn onto plate and remove wax paper. (Note: I don’t have a plate big enough, so I usually cover a cookie sheet with foil and turn the cake onto that.)

ICING

1 (8 oz.) cream cheese, softened

1 cup powdered sugar

1 (8 oz.) Cool Whip

Mix together and frost cooled cake. (You could use an electric mixer for this part and cream the cream cheese first. I don't bother.)


Here are some pictures of the Pumpkin Crunch I baked this morning. You just stir the pumpkin, milk, sugar and cinnamon together with a spoon.


Pour in the wax paper lined pan and sprinkle on the cake mix. Pat it down a little, add the pecans and pat again. Drizzle the melted butter over the top. Bake.

Cool thoroughly and turn over onto a plate (I use a cookie sheet) and peel off the wax paper. Frost with the Cool Whip mixture. Keep refrigerated.



I hope everyone has a wonderful Thanksgiving Day! To read more Alphabe-Thursday Thanksgiving Day posts head to Ms. Jenny's blog.

23 comments:

  1. Oh goodness! So happy that you posted this now! It sounds amazing! My hubby loves his mom's Pumpkin Pie bars, but I will need to make this one too! :o)

    Blessings & Aloha!
    Have a blessed Thanksgiving!

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  2. That looks so delicious. I don't have a can of pumpkin but when I do I am going to try this! Glad you posted it!

    Blessings and best wishes to you and your family for Thanksgiving.

    Natasha.

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  3. I'm not a pumpkin pie person either but this does sound yummy! Happy Thanksgiving!

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  4. Oh thank you! That icing looks interesting too. Have a great Thanksgiving!

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  5. I love pumpkin also...including the pie! But this is a keeper, for any day:) Thanks and enjoy Turkey Day with your family

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  6. This looks so simple and easy...

    Need to add it to the menu for tomorrow!!!

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  7. Thanks for posting this. It would be a perfect way to use some of my home grown pumpkin!

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  8. yummy,

    Bless you,
    Happy Thanksgiving.

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  9. Oh yummy! I am finding all sorts of wonderful new recipes to try everywhere I go today! Happy Thanksgiving! I know you are grateful to have your family with you. I know I am! Hugs Anne

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  10. That's a really yummy pumpkin recipe!so tempted to try it out.

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  11. it is 6:10 am where I sit and this is the third post about food I have read this thanksgiving morning and I can say is I AM HUNGRY

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  12. Just not fair! I just woke up and now drooling :-)

    Happy Thanksgiving to you and your family, Betty!

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  13. I think I could really get into that pumpkin crunch thing!

    Have a wonderful day...

    =)

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  14. I so wish we could get Canned pumpkin here in UK

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  15. LOve that desert, and happy Thanksgiving

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  16. Stpo! Stop! Don't torture me with that fabulous-looking dessert! I could literally eat the whole thing!!!

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  17. I'm sure I gained at least a half pound just looking at this! Yummy!!

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  18. That looks and sounds delicious, Betty. I hope you had a very happy Thanksgiving.

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  19. Betty! This looks delicious and wonderful! I am bookmarking this right now! Actually I might make it right now if I have all the ingredients!

    Happy Thanksgiving !

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  20. I love pumpkin desserts, Betty and this looks scrumptious!

    I hope you and your fmaily had a wonderful Thanksgiving Day! Enjoy the weekend!

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  21. I prepared a D post a little bit ahead as well, but I have to tell you that Dessert is one of my all time favorite D words. And I love the recipe you posted. My mother-in-law usually makes it at Thanksgiving; so we didn't have it this year, but maybe next. Hope you had a special Thanksgiving!

    From a fellow pumpkin lover. :)

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  22. This looks soooo good - and like nothing I've seen before. Must try it!

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  23. Gee I hope you had a great Thanksgiving too. That pumpkin dessert looks delish - I am going to make a hard copy for my recipe book.

    We drove 8 hours in pouring rain today - but made it home safe - praise God.

    sandie

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