"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 Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Jarnagin
Added: Monday, December 3, 2007

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 350 for 50-60 min.

 

 

 

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