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

Contributor:  
Contributor:  
Jennifer Ziglar
Added: Tuesday, August 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
16 oz can Pumpkin
3 eggs
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1 large can Evaporated Milk
1 cup Sugar
1/2 box Yellow Cake Mix
1 cup Chopped pecans
1 stick Melted Butter

Directions:
Directions:
Mix pumpkin, eggs, milk, sugar and spices together and beat. Pour into a Well-Greased, non-stick 13x9 pan. Sprinkle 1/2 box cake mix and 1 cup chopped pecans over. Drizzle with 1 stick melted butter. Bake at 350 for 50 minutes. Remove from oven. Cool, and invert onto a platter.

When cool, ice as follows:
Beat together 8oz Cream Cheese, 12oz Cool Whip and 1-1/2 cups Confectioners sugar. Spread on top and sides. Refrigerate and cover.
Serve by slicing into squares. Keep refrigerated.

 

 

 

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