"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Crisp Recipe

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Pumpkin Crisp image
Preston and Beckett Foster

 

This recipe for Pumpkin Crisp, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Ledbetter
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 fifteen ounce can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 package butter flavored yellow cake mix
1 cup chopped pecans
1 cup melted butter

Directions:
Directions:
Combine first 5 ingredients. Pour into a greased 9 x 13 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle butter evenly over pecans. Bake at 350 for 45 - 50 minutes or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm with whipped cream or ice cream. Sprinkle with nutmeg, if desired.

 

 

 

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