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Pumpkin Pie Crunch Recipe

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This recipe for Pumpkin Pie Crunch, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Micki Clark
Added: Wednesday, May 30, 2007


1 can pumpkin
12 ounce can evaporated milk
3 eggs
1 1/4 cup sugar
1 Tbsp. pumpkin pie spice
1/2 tsp. salt
1 package white or yellow cake mix
1 cup pecans, chopped
1 1/4 stick butter, melted

Heat oven to 350 and grease 9 x 13 pan.

Combine pumpkin, milk, eggs, sugar and spice and salt. Pour into pan.

Sprinkle dry cake mix evenly over top. Top with nuts. Drizzle with melted butter.

Bake 50 minutes or until golden. Cool. Serve with whipped cream.




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