Gary Allen Nelson

Gary was born on July 20, 1943, to Fred and Gladys Nelson in Bismarck, North Dakota. Gary was the 5th child of 6 born to Fred and Gladys. Raised on their family farm near Braddock, ND they all grew up sharing in the care of the crops and many farm animals.

Gary attended a one room schoolhouse near Braddock, ND, through the 8th grade. He then went on to graduate from Napoleon, ND high school in 1961. After high school Gary studied agricultural statistics at North Dakota State University. He graduated from NDSU in 1965 and took a position as a statistician with the U.S. Department of Agriculture in Sacramento, California. Gary served in the National Guard. He worked for the Federal government for his entire career, retiring in 2005 to El Dorado Hills, California. While working at the Department of Agriculture he met some of his closest and lifelong friends.

He married Diane Lawton in 1967 in Carmichael, California. They moved from Sacramento to Springfield, VA in 1972. Though Gary and Diane eventually divorced, they had two children, Tricia Lynette born October 17, 1970 and Brandon Craig born February 23, 1974.

Gary had so many hobbies and a real love of the outdoors. He went fishing often and enjoyed many trips to Alaska with family and friends. He traveled extensively all over the world enjoying, in particular, warm weather locations. Frequently biked, camped, skied very well and loved attending live music events. Gary was very creative as well. He was well known for his beautiful stained-glass creations, metal and wood working, and in his younger years he did lots of fly tying. Gardening was a lifelong passion for Gary. Every yard he had added extensive and unique plants from all over. He loved living in California and being able to grow many different citrus trees in his yard, often sharing the harvest with friends and neighbors. Gary loved watching and attending any sporting event. Some of his favorites were football, basketball, hockey and golf. He always closely followed the Washington Redskins (from his many years living in Washington D.C.), The NDSU Bisons and the San Francisco 49ers.

Gary’s friends and extensive family were extremely important to him. He often called his friends and five other siblings to catch up on the latest news. He always had a joyful demeanor and greeted his loved ones happily. Gary loved to laugh and it was obvious when something amused him; he had a very distinct and joyful laugh.

His faith was extremely important to him. He was a member of St Mark’s Lutheran Church in Springfield, VA until he moved back to California where he joined St. Stephen’s Lutheran Church. He helped maintain the yard at the church for many years and served on the church council. He enjoyed attending the church potlucks and never missed an opportunity to serve his favorite, Pecan Pumpkin Pie (recipe below).

Gary is survived by his son, Brandon Nelson and his wife Colleen Nelson of Loomis, California, his daughter Tricia Diehl and her husband David Diehl, grandchildren Evan Diehl, Alex Diehl, Owen Diehl and Sage Nelson. Additionally, survived by two of his sisters, Joyce Mueller and her husband Tom Mueller of Jamestown, ND and DoLores Kounovsky and her husband Dick Kounovsky of Longmont, CO.

A celebration of life will be held Friday, June 27, 2025 at 11 am at St. Stephens Lutheran Church in El Dorado Hills, CA. A luncheon reception will be held immediately following in Folsom. All are welcome. In lieu of flowers the family requests donation to Colorado Youth Outdoors. https://www.coloradoyo.org/

Pecan Pumpkin Pie-

1(29 oz) can pumpkin pie mix

2 tsp cinnamon

1(5 oz) can evaporated milk

1 yellow cake mix with pudding

3 eggs, lightly beaten

½ pound butter, melted and cooled slightly

1 cup dark brown sugar

1 ½ cups chopped pecans

½ tsp salt

Preheat oven to 350 degrees. Line two 9” pie tins with waxed paper. Mix together the pumpkin, milk, sugar, eggs, salt and cinnamon. Pour into pans. Sprinkle the cake mix over the top. Distribute chopped pecans over the cake mix and drizzle melted butter overall. Bake 1 hour. Chill, invert pie and cut into wedges.

Caramel Sauce-

2 sticks butter

1 cup heavy cream

2 cups dark brown sugar

Melt butter in a heavy saucepan. Stir in the brown sugar and cream. Cook over medium heat, stirring constantly, until all is melted and blended. Whisking the sauce helps bring it together. Serve warm. Refrigerate what is not used, reheat on low heat.