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Pumpkin Crisp Recipe

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

Contributor:  
Contributor:  
Laurel Perry
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  



1 (15-ounce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 package spice cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped Cream (optional)
Ground nutmeg (optional)



Directions:
Directions:
Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Smells sooooo good when baking!

 

 

 

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