Thursday Treats – All About Pumpkins 10/6
I LOVE October! You see, I’m a collector… a collector of pumpkins. And October makes it easy for me to indulge my habit a little bit because they are more prevalent. At last count, I have 15 pumpkins, most of them glass, collected over years and all over the country. FYI, if you’re ever taking a glass pumpkin on an airplane do yourself a favor and just show the TSA up front… who knew the top of those would be filled with lead?!
If you too love pumpkins in all their shapes and forms, I’ve gathered a few products from The Shoppe to tell that all-about-me story:
How about you? What’s your unusual collection?
I also collect pumpkin recipes. Do you have one you’d like to share?
This is one of my very favorites:
Linda’s Pumpkin Crunch
1 package yellow cake mix
1 15 oz can solid pack pumpkin
1 12 oz can evaporated milk
3 eggs
1 1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans
1 cup butter
Preheat oven to 350 degrees. Grease bottom of 13×9 inch pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into greased pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over the top. Bake for 50 – 55 minutes or until golden brown. Can be served warm or chilled (after cooling).
