I love Halloween. I know that is probably not politically correct... ESPECIALLY when you are a Preschool Teacher in a Christian school. But I do.
Not the Halloween that you see in the new gothic, bloody, severed head, corpse shops that are popping up all over America.
I love the Halloween that I remember as a kid growing up in small town America. A time when we could enter our neighbor's haunted house without fear, a time when we could eat homemade popcorn balls without the fear of a razor being tucked inside, a time where we dressed up in homemade costumes that our mother labored over for hours. A kinder, innocent time in rural Pennsylvania. Sigh.
I guess I'll close this blog with a recipe that invokes many wonderful Autumn memories for me. Enjoy.
Pumpkin Pie Dump Cake
1 can evaporated milk -- (13 oz)
3 eggs -- beaten
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup sugar
1 can pumpkin -- (13 oz)
1 pkg yellow cake mix
1/2 cup butter
Combine all ingredients except for the cake mix and butter. Pour mixture into an 9 x 13 pan. Sprinkle dry cake mix over the pumpkin mixture.
Slice margarine or butter over top of cake mix. Sprinkle with nuts if desired. DO NOT STIR! Bake at 350 for 45-55 minutes. Serve with whipped cream or vanilla ice cream.
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