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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.

Amanda Jarnagin
Added: Monday, December 3, 2007


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

8 oz. cream cheese
3/4 c. of Cool Whip
1 1/2 c. powdered sugar

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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