"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Crunch Recipe

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This recipe for Pumpkin Crunch, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box yellow cake mix
1/2 cup butter, melted
1 egg
3 cups pumpkin pie mix
2 eggs
2/3 cup milk
1/4 cup sugar
1 tsp. cinnamon
1/4 cup butter, melted

Directions:
Directions:
Preheat oven to 350.

Grease bottom only of 9" x 13" pan.

Reserve 1 cup cake mix. Combine remaining cake mix, butter and 1 egg. Press into pan. Combine pumpkin, 2 eggs and milk. Beat until smooth. Pour over crust. Combine sugar,cinnamon, butter and reserved cake mix. Sprinkle over filling.

Bake for 45-50 minutes until done.

Serve with whipped cream

Number Of Servings:
Number Of Servings:
12-14
Personal Notes:
Personal Notes:
If using a 1-lb. can of solid packed pumpkin, add 2-1/2 tsp. pumpkin pie spice and 1/2 cup brown sugar.

 

 

 

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