Warning~Warning~pumpkin crunchers..
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Warning~Warning~pumpkin crunchers..
| Mon, 11-17-2003 - 9:30pm |
I have SINCE corrected the recipe, BUT, for anyone who is planning on making it and has printed off a copy of the recipe PLEASE NOTE:
When I was telling the items to mix together with the pumpkin and eggs, I ORIGINALLY left OUT mixing the evaporated milk with the pumpkin and eggs and stuff....
THe recipe did not tell What to DO with the milk.....
You should mix the milk WITH the other wet ingredients, the eggs, pumpkin, etc.
I have since corrected that part of the recipe, but, I don't want anyone to FOrGET to add the milk....as it NEEDS to go with the wet ingredients BeFORE you put the cake mix on.
SO, sorry. HOpe that didn't mess anybody up.
~~tracy

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SO, sorry.
Welll, yeah, I knew but that's because of 44 years of cooking ;).
I'm not worried a bit........there's gonna be enough food
Happy Thanksgiving
~Golly~
I wouldn't have know better most likely :::blush:::
Have not made it yet but now will reprint it off ..
Thanks hon :)
Good for you on making it!
Do let us know :)
Since Chef Stel can't post from work....she's asked me to relay a message...
GUESS WHAT ??
"Mel on Wheels"
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Just for you Mel...may you be a pumpkin cruncher too!
PUMPKIN CRUNCH
Ingredients:
1 package yellow cake mix
1 can (16oz) solid pack pumpkin
1 can (12oz) evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
(whipped topping)
Directions:
1. Preheat oven to 350degrees.
2. Grease bottom of 9X13 pan.
3. Combine pumpkin,milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
4. Pour into pan.
5. Sprinkle dry cake mix evenly over pumpkin mixture.
6. Top with pecans.
7. Drizzle with melted butter.
8. Bake for 50-55 minutes or until golden.
9. Cool completely.
10. Serve with whipped topping.
11. Refrigerate leftovers.
It will work Just fine if you only drizzle 1/2 cup of melted butter on top....just do it slowly with a spoon.
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