An FHE treat remembered

When Rachel was a freshman, her FHE group had a pre-thanksgiving dinner.  One of the brothers brought a delicious pumpkin dessert.  The dessert must have been memorable because years later, Rachel got a text from her friend and former roommate, Crystal.  Crystal asked Rachel if she had a copy of the recipe and if not, would she mind asking the brother if he still had the recipe (Crystal didn’t want to ask the brother because they lightly dated and it would be ‘awkward’ to ask).  Rachel had a better idea.  Let’s ask Lisa, another friend and former roommate.  Sure enough, Lisa had a copy.  Both Rachel and Crystal got their copy and all was well.  Another year lapses and Rachel decided she wanted to finally try it out.  The occasion:  Rachel and her friend Joe offered to prepare Sunday dinner for our family, plus the missionaries.  The dessert would be a wonderful topper for the meal.  One of the ingredients included a box of yellow cake mix.  When Rachel was looking at the box, she noticed there was a bar code recipe for “Pumpkin Pie Crunch”.  She scanned the bar code on her iPhone and up popped the very recipe she was attempting to make.  There were a few minor differences, but mostly the same recipe.  Rachel prepared the version of the recipe she got from her FHE brother via Lisa, which was prompted by Crystal.  Our family, plus the missionaries and Joe can attest to the goodness of the dessert.  Try it!

Pumpkin Pie Crunch

Mix or blend:

1 (29 oz) can pumpkin
1 (12 oz) can of evaporated milk
3 eggs
1 1/4 c sugar
2 tsp cinnamon
1/2 tsp ginger
1tsp nutmeg
1/4 tsp clove

Pour into 9/13 pan and top with:

1 box  yellow cake mix
1 cup nuts, chopped
1 cup melted butter

Bake at 350F for 1 hr (check at 50 minutes).  Serve hot with whipped cream