Pumpkin Crunch

1 29 oz. can pumpkin
1 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
3 eggs
1 can evaporated milk
1 cup butter, melted
1 box yellow cake mix
1 cup chopped pecans

Grease a 9X13 inch cake pan.  Mix pumpkin, sugar, cinnamon, nutmeg, vanilla, eggs, and evaporated milk.  Pour into greased pan.  Sprinkle unmixed cake mix over pumpkin, drizzle evenly with melted butter.  Sprinkle pecans on top, if desired.

Bake in a 350 degree oven for 1 hour.  Turn oven off and let pumpkin crunch sit in cooling oven with the door ajar for 20 minutes.Remove.  Best served cold with a dollop of whipped cream

Yield: 12-15 servings

Potluck Apple Pie

Crust:
2 1/4 cups flour, divided
1/4 cup water
dash salt
1 cup butter

Combine 1/4 cup flour and water until smooth.  In a separate bowl, combine remaining flour and salt.  Cut in butter until mixture resembles coarse crumbs.  Add reserved flour mixture and knead gently until dough forms a ball.  Press dough onto the bottom and up the sides of an ungreased 15X10X1 inch baking sheet.

 Filling:
1/2 cup maple syrup, divided
3 lbs. tart apples (8-9 medium)
         peeled and thinly sliced
1 1/4 cups sugar
1/4 cup lemon juice
2 tsp. cinnamon
1 tsp. vanilla extract

Spread 1/4 cup syrup over crust.  Arrange apples over syrup.  Combine sugar, lemon juice, cinnamon, vanilla, and remaining syrup; drizzle over apples.

Topping:
1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans

Combine flour and sugar in a bowl, cut in butter until mixture resembles coarse crumbs.  Stir in pecans.  Sprinkle over filling.

Bake at 350 degrees F for 1 hour until apples are tender.

Yield 18-24 servings