For the past two years, I had a little boy in my class who brought in all kinds of home baked goodies that his mom would bake for us throughout the year. My favorite treat was her pumpkin crunch. She gave us her recipe after we raved about how delicious it was.

When her son moved on to Kindergarten this year, I figured that was the end of the goodies. Instead, she has continued to spoil me with breads, mochi, and other delicious treats. This morning when I arrived at school, I was thrilled when my former student came up to me with a package in his hand. Two squares of his mom’s famous pumpkin crunch. Lucky me!!

I have been thinking about either trying out the pumpkin crunch recipe or making my mom’s pecan pie or pumpkin pie recipe for Thanksgiving this year. In the end, I decided against all three in order to try to stay on a good diet low in cholesterol, fearing I would eat the entire pan of pumpkin crunch or the entire pie! I also didn’t want to bring any of these sweets over to my dad’s house for Thanksgiving due to various diet and health concerns. Instead, I have decided to make cranberry nut muffins.

I have to admit though, that I was secretly hoping that she was planning to bake her pumpkin crunch again this year. Thanksgiving is not Thanksgiving without some type of pumpkin treat.

Below is a photo of the one pumpkin crunch square left. I already ate one square tonight (couldn’t wait til tomorrow). The cranberry muffins will have to wait til this weekend. I have terrible lighting in my kitchen and am in need of better dishes for photography purposes, so just focus on the food.

In case you want to give it a try, here is the recipe. It looks pretty easy to make.

Pumpkin Crunch

Main ingredients:
1 can solid-pack pumpkin (29 oz)
1 can evaporated milk (13 oz)
1 cup sugar
3 eggs, slightly beaten
1/4 teaspoon cinnamon
1 box yellow pudding cake mix
1 cup walnuts, chopped
1 cup butter, melted

Frosting:
1 package cream cheese (8 oz)
1/2 cup powdered sugar, sifted
3/4 cup cool whip

Mix the pumpkin, milk, sugar, eggs, and cinnamon together. Pour into a 9X13 inch pan lined with wax paper. Pour 1 box of cake mix (dry) over pumpkin mixture and pat nuts on the cake mix. Spoon melted butter evenly over the nuts.

Bake at 350 degrees for 50-60 minutes. When done, invert onto tray and peel off the waxed paper. When slightly cooled, spread frosting on top.

To make the frosting, beat together cream cheese and powdered sugar. Fold in cool whip. Spread over the cake evenly. Refrigerate.