"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin Crisp Recipe

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This recipe for Pumpkin Crisp, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Tallman
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz. can pumpkin
1 can evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 pkg. yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Cool Whip

Directions:
Directions:
Stir together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle pecans over cake mix. Drizzle melted butter evenly over top.

Bake at 350 for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temperature with Cool Whip. Sprinkle with nutmeg, if desired.

 

 

 

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