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Crustless Pumpkin Pie Recipe

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

Cheryl Benway
Added: Sunday, December 16, 2007


4 eggs
10 oz canned pumpkin
2 teaspoon pumpkin pie spice
1 teaspoon salt
1 1/2 cups sugar
1 can evaporated milk
1 box yellow cake mix
1 cup chopped nuts, (optional)
2 stick butter, melted

Combine eggs, pumpkin, spice, salt, sugar, and evaporated milk, blending well. Pour in an ungreased 9 x 13 cake pan.
Sprinkle cake mix over top. Sprinkle on chopped nuts. Drizzle melted butter onto cake mix, do not stir.
BAKE at 350 for 45 minutes to one hour. Serve with whipped topping. Store in refrigerator




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