For many of you -FALL is in the air–or at least that is what I am hearing all about on facebook.

Here is a yummy recipe that I posted last year Pumpkin Crunch

For the CRUNCH:

1 box of yellow cake mix

1  1/2 sticks of butter (softened to room temp.)

1/2 Cup chopped pecans

For the Pumpkin Goodness:

1 (15 oz.) can Pumpkin (just pumpkin not pumpkin pie filling)

1 (12 oz.) can evaporated milk

3 large eggs (4 medium eggs)

1  1/2 Cups sugar

1/2 stick of butter (softened to room temp.)

1 tsp. cinnamon

1/8 tsp nutmeg

1/8 tsp ground cloves

1 tsp ground ginger

1/2 tsp salt

1 tsp baking powder

1 tsp vanilla

1/4 Cup chopped pecans

TOP IT OFF WITH:

Ice Cream or Whipped Topping

Preheat your oven to 350 degrees.  Spray a 9 x 13 pan (or 2 pie pans) with a non-stick cooking spray.

In a medium bowl mix together your crunch ingredients.  Cut in the softened (NOT MELTED) butter with a fork or pastry tool.

If your butter is hard-zap it in the microwave on DEFROST until it is soft but not melted.

In a medium  bowl combine your pumpkin, evaporated milk, eggs, sugar and butter, until combined.

Stir in your spices, salt,baking powder, vanilla and pecans.

Pour the pumpkin mixture into your pan/pans and top with your Crunch Topping.

Bake at 350 degrees for 50-55 minutes or until it turns a beautiful golden brown.

(if your oven cooks faster-check it sooner.)

You can serve this hot or chilled with store bought whipped topping, a scoop of ice cream or take a couple of minutes to whip up some Fresh Whipped topping.

Homemade Whipping Cream:

It only requires Whipping Cream, Sugar and a mixer.  Mix the whipping cream till it begins to form peaks, then begin adding in the sugar and continue mixing.  It tastes so much better than store bought whipped topping and gives that extra little touch that makes it taste homemade.  If you don’t have the time a Vanilla bean ice cream is delicious too.

My friend Shannon posted this recipe for Pumpkin Spice Latte.

Ingredients:
2 cups milk
… 2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute – you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)