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Meet The Team
Gary Albin is a workers compensation attorney at Accident Recovery Team, and he has lived and practiced in the Wichita area since 1994. He enjoys living near his hometown of Newton with his wife of 17 years, two teenage sons and a house full of pets. When he isn’t working, his days are usually spent shuttling kids to school activities, including football games and cross-country meets, although they manage to sneak in the occasional concert and golf game.
Albin says if he wasn’t practicing law and the Royals didn’t want a 51-year-old second baseman, he would enjoy teaching at a university. As a personal injury lawyer, Albin enjoys helping his clients get back on their feet both physically and financially after an unexpected injury or set back.
- 1 15.5 oz can pumpkin
- 1 12 oz can evaporated milk
- 3 eggs
- 3/4 cup sugar
- 1/4 t. salt
- 1 T. pumpkin pie spic
- 1 cup unsalted butter, melte
- 1 cup pecans, choppe
- 1 package yellow cake mix
- Preheat oven to 350 degrees, grease and flour 9×13 cake pan, set aside
- In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice,
pour into prepared pan.
- Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
- Drizzle melted butter over top of cake mix and pecan layers.
- Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
Remove from oven and cool completely. Serve with ice cream or whipped topping.