I don’t think so! I’m so ready for fall and the weather has been teasing us. First it’s cool and fallish and then it’s back to humid. Enough already! Anyway, I decided to make the first Pumpkin Krunch of the year today. It’s a super easy dessert and the recipe will be at the bottom of this post. It’s sort of like pumpkin pie filling with crunchy cake on top.
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I decided to paint it white because I realized that it would be perfect for using the various tea towels I have. So I’ve just been folding a tea towel on the bottom and setting the cups and saucers etc on top of that. I love it! It gives me an opportunity to use something I collect!
I took my coffee, krunch and this book outside to relax for a bit today (had to turn the overhead fan on though).
I love the Country Living books. I haven’t been disappointed in one yet! Here are a few pictures I marked that I particularly liked.
That’s such a cute centerpiece and you could use plain terra cotta pots!
- 1 large can of pumpkin
- 1 can of evaporated milk
- 3 eggs
- 1 cup of sugar
- 1/4 teaspoon of cinnamon
- 1 box of yellow cake mix
- 1 cup of chopped walnuts (I’ve also used pecans, they’re optional)
- 2 sticks of butter melted (I cut this down to 1 stick and I stir a little light olive oil into the melted butter but try it with the two first to see if you like it that way)
Grease a 13x9x2 pan (or equivalent). Blend the pumpkin,milk,eggs,sugar and cinnamon together. Pour in pan. Sprinkle the cake mix over the pumpkin mixture. Sprinkle the nuts on top of that. Spread the melted butter over the top. Bake at 350 for an hour or until the top is brown and let it sit for a few minutes. (I’ve been know to bake it at 400 for about a half hour when I’m in a rush and it seems to be fine but you know your oven).