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Pumpkin Pie Crunch Recipe

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

Contributor:  
Contributor:  
Nancy Carter
Added: Tuesday, March 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. can pumpkin
1 12 oz. can evaporated milk
3 eggs, slightly beaten
1 1/2 cup sugar
4 tsp. pumpkin pie spice (or 2 tsp. cinnamon, 1 tsp. cloves, 1 tsp. nutmeg)
1/2 tsp. salt
1 two layer pkg. butter recipe yellow cake mix
1 cup chopped pecans
1 cup melted butter
8 oz. whipped topping

Directions:
Directions:
Mix pumpkin, milk, eggs, sugar, spices, and salt in large bowl. Pour into greased 9X13 baking pan. Sprinkle cake mix over pumpkin mix, top with pecans. Drizzle melted butter over top. Bake at 350 for 50 55 minutes or until golden brown. Cool completely. Serve with topping.

Number Of Servings:
Number Of Servings:
12

 

 

 

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