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Pumpkin Pie Cake Recipe

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

Kathryn Klein-Blumhardt
Added: Wednesday, December 19, 2007


1 29 oz can pure pumpkin (not pie filling)
1 12 oz. can evaporated milk
3 eggs
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp nutmeg
1 box yellow cake mix
1 c. coarsely chopped pecans or walnuts
1/2 c. butter, melted

Preheat oven to 300 and grease a 9x13 inch pan.

Mix the pumpkin, milk, eggs, salt and spices until well blended. Pour into the pan.

Sprinkle the cake mix on top and cover with nuts. Drizzle the melted butter evenly over the top.

Bake for 50 to 60 minutes or until a table knife inserted off-center comes out clean. Serve warm or cool with ice cream or whipped cream.




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