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Pumpkin Pie Crunch Recipe

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Pumpkin Pie Crunch image

 

This recipe for Pumpkin Pie Crunch, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelli Ball, Aunt Kel
Added: Monday, July 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg yellow cake mix
1 16 oz can pumpkin
1 12 oz can evaporated milk
3 eggs
4 tsp pumpkin pie spice
1 1/2 c sugar
1/2 tsp salt
1 c chopped pecans
1 c butter or margarine
whipped topping

Directions:
Directions:
Preheat oven to 350. Grease a 13x9x2" pan. Combine: Pumkin, milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl. Pour into pan. Sprkinkle dry cake mix over pumpkin mixture. Bake for 50-55 minutes. Cool completely. Serve with whipped topping. Refrigerate left overs.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
6 minutes
Personal Notes:
Personal Notes:
Better than pumpkin pie, because you don't have to make a crust. Tastes fabulous!

 

 

 

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