"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Pie Crunch Recipe

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

Contributor:  
Contributor:  
Christina Solarte, Managed Care Collections
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Can of real pumpkin (15oz or 16oz can)
3 eggs
4 teaspoons pumpkin pie spice
I can evaporated milk
1 cup sugar
1 box super moist yellow cake mix (Duncan Hines or Betty
Crocker)
1 cup melted butter (1 cup)
Chopped pecans (optional)

Directions:
Directions:
Mix together well, the pumpkin, eggs, sugar, spice and milk (you should add a teaspoon of salt as well). Pour into a greased 13 x 9 inch pan. Sprinkle the pecans on top of the custard then sprinkle the dry cake mix on top of the
pecans. Drizzle the butter all over the cake mix. Bake at 350 for about 50 to 55 minutes. Serve with whipped cream or ice cream. Check it after about 40 45 minutes. Some ovens cook hotter than others and the cake might get over done. Let
stand at room temperature for a couple of hours. It really tastes best at room temperature. Any leftovers should be refrigerated. This is better than any pumpkin pie you will ever eat!

Number Of Servings:
Number Of Servings:
8

 

 

 

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