"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Pie Crunch Recipe

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

Contributor:  
Contributor:  
Teagan Herrema - Great great granddaughter of Ray and Reka Medendorp
Added: Saturday, July 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Duncan Hines Moist Deluxe Yellow Cake Mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 c sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 c chopped pecans
1 c butter or margarine, melted
Whipped topping

Directions:
Directions:
Preheat oven to 350. Grease 13 X 9 X 2 pan. Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with butter. Bake 50 to 55 minutes or until golden brown. Cool. Serve with whipped topping. Refrigerate left-overs.

 

 

 

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