"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

Pecan Pumpkin Crumble Recipe

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This recipe for Pecan Pumpkin Crumble, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Shackelford
Added: Tuesday, March 28, 2006


1 cup sugar
1 1/2 teaspoons of pumpkin pie spice
2 eggs
1-16oz can pumpkin
1 can evaporated milk
1/2 cup of margarine - melted
3/4 cups chopped nuts ( I prefer pecan but walnut works well too)
1 Package of yellow cake mix
(or Spice cake mix-I like it but my mom often said it was too much, too much") Mom's know best I guess! hahahahaha

2 cups of whipped cream if desired

Mix sugar, spices, eggs, pumpkin and evaporated milk together.
Pour into a prepared pan.
Mix the chopped nuts with the dry cake mix and then sprinkle this dry mixture on top.
Then drizzle with the melted margarine.
Bake at 350* for approx. 35-40 minutes until set.
Top with whipped topping if desired




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