Pumpkin Crunch submitted by Paul Daigneault Ingredients: 1 pkg yellow deluxe cake mix 12 oz can evaporated milk 1 cup sugar 4 tsp pumpkin pie spice (2 tsp cinnamon, 1 tsp cloves, 1 tsp nutmeg) 28 oz can of pumpkin 3 eggs 1 ½ cups chopped pecans or almonds 1 cup melted margarine/butter Instructions:
Combine pumpkin, milk, eggs, sugar, spices and a pinch of salt Pour into greased 9 x 12 pan, sprinkle dry cake mix evenly over the top. Top with pecans/almonds, drizzle melted margarine/butter over this. Bake at 350 for 50-55 minutes until golden brown. Cool completely. Serve with whipped cream or ice cream. Enjoy! This can be made the day before. Paul Daigneault has lived in the area for 35 years and moved to Davis Manor a year ago. He serves on the Davis Manor Board of Directors and has spent five years with the Delaware Lions. Paul is pleased to share this simple and tasty recipe.
NOW OPEN! Call to schedule your personalized tour 519-521-2859 • london@bloomretirement.ca • BloomLondon.ca 3050 Tillmann Road London
Page 1 2
KKD Villager October 2025
To advertise here please contact Barb@villagerpublications.com
Made with FlippingBook - Online catalogs