"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Crisp Recipe

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

Brig Cook
Added: Sunday, July 29, 2007


1 can (16 oz) mashed pumpkin
4 eggs
1 can (5 oz) evaporated milk
1 1/2 c sugar
2 t cinnamon
1 t ginger
1/2 t nutmeg
1 box (18.5 oz) yellow cake mix
2 sticks butter, melted
Chopped walnuts

Combine pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger, and nutmeg in a bowl; mix well. Pour the mixture into a 9- by 13-inch baking dish. Sprinkle the dry cake evenly over the pumpkin mixture. Drizzle the butter on top and sprinkle with nuts. Bake at 350 degrees for 1 hour. Serve chilled with whipped cream. Makes 16 to 20 servings.

From A Slice of Kentucky by The Cookbook Ladies of McClanahan Publishing




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