Sheila’s Pumpkin Crunch

When I used to be a Curriculum Specialist for Hickory Public Schools, I used to tell the faculty and staff of Hickory High School how lucky they were because at every single faculty meeting the teachers were presented with a spread of food that would rival any Sunday family reunion or any Southern covered dish supper.  With a great principal and a dedicated assistant who were devoted to showing teachers how important they were, faculty meetings provided a time to celebrate their daily efforts to reach and teach students.

Out of the oven and cooling before adding the icing

Sheila Sloop would often prepare dishes and desserts from her own kitchen to bring to these meetings.  The faculty and staff would pile their plates with home cooking.  And my favorite part was that at the end of the meeting, the principal and her assistant would package up the leftovers and send them home with first year teachers, teachers with large families with many mouths to feed, or other teachers that needed a lift.  The culture was about learning and being a family.  These ladies led by example and truly cared about each and every person in the school community.

Pumpkin Crunch is a recipe that Sheila often made around the holidays, and everyone always raved about it.  I have made this dessert for family gatherings and for friends.  I haven’t met anyone who has not loved it.  If you are a fan of pumpkin pie, then you will love this delicious treat.

From start to finish, this recipe will take you approximately 90 minutes. (30 minutes prep, and 60 minutes cook time)

Ingredients
1 lb. pumpkin (I often use just a touch more than a pound.)
1 (13 oz) can evaporated milk
i cup sugar
3 eggs well beaten
1/2 tsp cinnamon
1 box dry yellow cake mix
1 cup chopped pecans
1 cup melted butter

Frosting
1 (8 oz) cream cheese
2 cups Cool Whip
1 1/2 cup powdered sugar (sifted)

Directions
Mix first five ingredients well. Pour into a greased 9/13 pan. Sprinkle cake mix and pecans over the top. Pour melted butter over the top. Bake at 350 degrees for 60 minutes.

Meanwhile…mix softened cream cheese, Cool Whip, and powdered sugar. When cake cools, ice with cream cheese topping. Refrigerate until ready to serve.

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2 Responses to Sheila’s Pumpkin Crunch

  1. Angela Vandett says:

    Boy–do great minds think alike!! I just made this delicious dessert last week for a Sunday covered-dish at St. Luke’s Methodist Church. The Pumpkin Crunch was a hit as it always is. I had to send out the recipe to several friends when I got home. This dessert is great any time of the year–but it’s just perfect for the fall.

  2. Joanna says:

    I will be making this very soon, as we have a lot of pumpkins that I have been cooking, pureeing, and freezing. It sounds delicious! Thank you for sharing!

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