Pumpkin Crunch

Maycie Morris

by Lillian Dellow and Brenda Jaynes

If you like pumpkin pie, you’ll love this dessert, and it’s much easier than rolling out pie crusts!

- 15oz can pumpkin
- 12oz can evaporated milk
- 3 large eggs
- 1½ cups sugar
- 1 tsp cinnamon
- ½ tsp salt
- 1 box yellow cake mix
- ½ cup chopped pecans
- 2 sticks melted butter 

1. Pre-heat oven to 350°F. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt and pour into a greased 9 x 13-inch baking pan.

2. Sprinkle cake mix over the mixture, then sprinkle pecans over that. Drizzle melted butter over all.

3. Bake for 50 to 55 minutes until golden brown. Cool in the pan on a rack, then chill before cutting into squares. Serve with whipped cream or vanilla ice cream.


From Stickley: In Good Taste Cookbook, third edition

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THIS MONTH IN STICKLEY HISTORY

Happy Birthday, Alfred Audi!
Our beloved former CEO, Alfred J. Audi, was born in Brooklyn on April 11, 1938. Among his many accomplishments, Mr. Audi was the driving force behind the creation of The Stickley Museum, which opened on his birthday in 2007.
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