Crunch Crunch in the Leaves & Where Else?

We definitely are surrounded by lots of crunchy leaves. I can't tell you how glad  I am to not have to rake! (a definite advantage to  living in the middle of nowhere.)

Another item we have plenty of this year is squash. I have been scouring recipes looking for different ways to use all that squash...

Fortunately I belong to the Mutual Admiration Society with my friend and fellow blogger Cheryl who shared this recipe not long ago from Pinterest. It combines CRUNCH and a SQUASH, pumpkin.

 It would be really selfish to not share because it is 'that' good and perfect for this season.

This is as easy as pie but it's not a pie. It's called 'Pumpkin Crunch.' It was such a big hit at the Jazzercise gathering, I had to make a second batch and freeze them for Thanksgivukkah.

Here's what you'll need for PUMPKIN CRUNCH:


 1 15oz. can pumpkin

 1 12oz. can evaporated milk

 1 1/2 C. sugar

3 eggs

1 1/2 t. cinnamon

* Combine above ingredients and pour into greased 9×13 pan.

 1 Yellow Cake Mix

1 C. melted butter ( 2 sticks not pictured OOPS)

 Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top.

 Bake at 350 for 1 hour and 10 minutes.

Well, it's to die for with /out whipped cream and as Cheryl says " Don't say you haven't been warned!"
She wasn't kidding. Thumbs up from the End of the Rainbow Valley....