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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pumpkin Crisp Recipe

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This recipe for Pumpkin Crisp is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can of pumpkin (2 c.)
1 large can of evaporated milk
1 c. of sugar
1/2 tsp. of cinnamon
3 eggs
2 sticks of margarine, melted
1 box of yellow cake mix
1 c. chopped nuts

Icing:
8 oz. cream cheese
3/4 c. of Cool Whip
1 1/2 c. powdered sugar
Directions:
Directions:
Mix pumpkin, milk, sugar, eggs, cinnamon. Pour into 9X13x2 pan (lined with wax paper). Spread dry cake mix over pumpkin mixture. Put nuts on top. Pour melted margarine over nuts. After baking invert immediately and pull of wax paper. Let cool before icing. Bake at 350º for 50-60 min.

 

 

 

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