"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 Crumb Pie-Cake Recipe

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

Leesa Boman
Added: Saturday, November 17, 2007


In a blender mix the following:
1 29 oz. can pumpkin
3 eggs
1 can evaporated milk
1 cup sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
Mix well and pour into greased 9x13 cake pan. Sprinkle:
1 yellow cake mix over the top and drizzle with:
1 cube melted butter

Bake at 350 for 1 hour.




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