Pumpkin Pie Cake and Bonfire

Crumb-topped Pumpkin Pie Cake

As we all know, the weather across the country

during the past few weeks has been,

to say the least - bad.

And that includes the Halloween/beggars night time period.

BUT,

this past weekend was beautiful here in central Ohio.

So, last hour (really two days ahead of time),

after I saw the weather forecast, 

I sent out e-invites

for the Annual Chili Cook-Off and bonfire

that I usually host on beggars night.

 
And we had a great turn-out!

Not as many chili entries

(that's what happens when I don't plan ahead :)

but what was here was Tast - y!!!

Yum, yum!!!

The "blind" taste test was close,
but the "Turkey Chili - medium hot",
was the winner!!!

I have to say, to my taste buds, 
the "medium hot" was a 
little under-rated in the heat department...
To my thinking, medium hot shouldn't make your nose run!!
But it sure was good!

I think the pot was licked clean!

No, it was NOT me licking the crock pot!!

  Anyway,

I had a request for a recipe that I thought I had posted before,

but I couldn't find it, 
and it definitely is an Autumn dish,
so...

Collin - this is for you!

Crumb-topped Pumpkin Pie Cake 

Crust:
1 yellow cake mix - dry (reserve 1 cup of dry mix for topping)
1/2 cup melted butter
1 egg
Mix those three and pat into 9 x 13 greased pan
Filling:
16 oz. canned pumpkin
3 eggs
2/3 c. evaporated milk
1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
Mix the above ingredients and pour over crust.

Topping:

1 cup reserved dry cake mix

1/2 cup sugar

1/2 cup soft butter

Cut soft butter in with dry ingredients until crumbly, then stir in:

1 cup chopped pecans

Sprinkle topping over filling and bake in preheated 350 degree oven for 1 hour and 5 to 10 minutes.  Cool and serve with whipping cream.  Refrigerate leftovers.

A beautiful and clear November night, a crackling bonfire,

great food, and some Pumpkin Pie Cake...

that's what I call the a WONDERFUL night!!