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Pumpkin Pie Crunch Recipe

Cascade Farmlands Member Terri Miller or Miller Orchards has written a food column for the Leavenworth Echo newspaper for years. The following recipe just happens to be one of her most requested. As Thanksgiving approaches every year, she gets calls from readers who have misplaced it or heard about it from someone else.

November 11, 2013 at 9:55 AM

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Terri suspects its popularity is due to the fact that is easy to make and tastes heavenly.  Her husband is not a pumpkin fan, and he even likes it!  

Pumpkin is more popular than ever because it is so versatile and its good for you.  Pumpkin is a very good source of fiber, vitamin E, B, and niacin.  Before adding sugar and other sweeteners it has  a low glycemic value .  Besides being  a great food source they are the anchor for most Fall decorations.  Even after halloween, pumpkins can be the focal point in a display, surrounded by smaller pumpkins, gourds, nuts,  leaves, Indian corn or wheat.  You can use a hollowed out pumpkin as a vase, by inserting a jar or bowl in the pumpkin and adding water and the flowers.  As you can see pumpkins have endless  possibilities in cooking and decoration.    

Ingredients
1-(29) ounce can pumpkin puree    
3 eggs, lightly beaten  
1-(12) ounce can evaporated milk   
1-1/4 cup sugar
2-3 teaspoons ground pumpkin spice  
1- large box yellow cake mix  
1 -cup graham  cracker crumbs    
1/2 cup toffee bits or chopped pecans    
1 cup butter, melted    

Directions
Lightly butter a 9x13 pan. Dump pumpkin, eggs, milk, sugar and spices into baking dish.  Stir ingredients together, until well blended.  Scrape down sides of the pan,and spread evenly.  Sprinkle dry cake mix evenly over the pumpkin mixture.  Sprinkle graham cracker crumbs over the dry cake mix.  Scatter the toffee bits, or chopped pecans over the top.  Drizzle the melted butter over the top.  Bake 50-55 minutes until cake is lightly browned and  tests done with a toothick.  Cool before serving.