It’s a Fall Friday

Y’all, it’s definitely fall…

Which means I’m plowing through fall semester.

Which also means pumpkins are coming into season.

Which means the temperatures are dropping.

Which means turning on the oven to bake is appropriate.

I have a busy weekend ahead!

Which means I won’t have time to bake pumpkin goodies.

Which means I am thankful that my mom documented her

latest pumpkin baking adventure to share with everyone!

So without further ado, here’s my mom coming at you

from her kitchen!!

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Q&A With Mom!

(Me) Q: What is your favorite food?

(Mom) A: Anything Italian

Q:What is your favorite thing to cook?

A: Baked goods

Q:What’s your favorite thing about fall?

A: The colors

Q: What’s your favorite way to eat pumpkin?

A: Usually in a cake with cream cheese frosting and nuts on top!

Q: Why should my readers try this recipe this fall?

A: Because it’s quick, easy, cheap, and tasty!

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Mom’s Pumpkin Pie Crunch Bars

Ingredients:

1 (16 oz) can solid pack pumpkin

1 (12 oz) can evaporated milk

3 large eggs

1 1/2 cups sugar

4 tsp pumpkin pie spice

1/2 tsp salt

1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix

1 cup chopped pecans

1 cup butter or margarine, melted

whipped topping

Directions:

Preheat oven to 350°F. Grease bottom of 13 x 9 x 2-inch pan.

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.

Bake at 350°F 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

(She added Reddi-Whip after cutting and serving)

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Hope you all have a great weekend! If you are out grocery shopping and your looking for a new diet soda to try, look for the season Cranberry Splash Sierra Mist—I love it!