"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CRUNCHY PUMPKIN SQUARES Recipe

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This recipe for CRUNCHY PUMPKIN SQUARES, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Volk
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (30 oz) pumpkin pie filling
1 can (12 oz.) fat-free evaporated milk
3 eggs
1 pkg.. (18-1/4 oz.) yellow cake mix
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping

Directions:
Directions:
1. In a large bowl, combine the pie filling, milk and eggs. Beat on medium speed until smooth. Pour into an ungreased 13 in. x 9 in. baking pan. Sprinkle with cake mix and pecans. Drizzle with butter.
2. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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