"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Crunch Recipe

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

Alicia Tucker
Added: Saturday, September 19, 2009


1 large can solid pumpkin
4 eggs
1 can evaporated milk
1 cup sugar
1 tsp. cinnamon
1 box yellow cake mix
1 cup chopped walnuts
2 sticks melted butter

Preheat oven to 350

1)Line a 13 by 9 inch pan with waxed paper

2) Beat together the pumpkin, eggs, milk, sugar, and cinnamon for about 2 minutes and pour into pan.

3) Sprinkle the dry cake mix and walnuts on top of the pumpkin mixture. Press into the pumpkin lightly.

4) Drizzle the melted butter over the top of the batter.

5) Bake for 1 hour.

6) Cool and then invert onto a serving tray. Refrigerate and cut into squares. Serve with whipped cream.




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