Pumpkin Patch 2012

We had a fun-filled fall weekend! It was going to be really cold here on the Saturday before Halloween--the one day this month we actually had time to go to the pumpkin patch. I refuse to miss out on the annual pumpkin patch visit, but I was seriously contemplating skipping it all together. But the weather finally cooperated.

We had a great time.

We always like to see how big the girls have gotten. They just grow so fast!

Last year, this little girl couldn't even stand on her own. A year later she's walking, talking, and carrying on like a little toddler.

Bug standing in the witches mouth.

This place has all sorts of fun things for the kids to do.

And the haystacks were quite plentiful.

They made perfect spots for being silly.

Even Brownie thought so.

And this silly little Boushka.

Always a headband on this sweet girl's head.

All of the Copeland daughters posing with their silly face.

And the one Copeland son posing with his sleepy face.

The train ride is always the favorite.

They enjoy it every year.

My mom bought the girls one little gummy thing of candy--this one chose the worm.

We also went through a corn maze. I made the ones who were in front of me pose for a picture.

And finally the others caught up!

We finished up the corn maze and came home.

Peach was very into getting the seeds and gunk out of the pumpkin. She did a great job.

And while all the festivities were going on, I made this pumpkin dump cake. Since I was asked, here is the recipe for this delicious dish.

Pumpkin Pie Crunch (I got this from my friend, Winter)

1 pkg Yellow Cake Mix

1 (16 oz.) can solid pack pumpkin

1 (12 oz) can evaporated milk

1 tsp. pumpkin pie spice

1 cup chopped pecans

3 eggs, 1/2 tsp salt

1 1/2 cup sugar

1 cup melted butter

Grease 13x9 pan, combine pumpkin, milk, eggs, sugar, spice and salt in a large bowl. Pour into prepared pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Top with pecans. Drizzle with the melted butter. Bake at 350 degrees for 50-55 min. or until golden brown. Cool slightly and serve. Refrigerate leftovers (if there are any!)