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Pumpkin Crunch Recipe

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This recipe for Pumpkin Crunch, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Holder
Added: Thursday, September 28, 2006


1 box Duncan Hines Moist Yellow Cake Mix
1 16 oz solid pack pumpkin
1 12 oz can evaporated milk
3 eggs
1 1/2 cups sugar
1 cup pecans chopped
1 cup butter melted
1 tsp salt

Preheat oven to 350

Combine pumpkin, milk, eggs, sugar, spices and salt. Mix and pour into buttered 9 x 13 inch pan.

Sprinkle cake mix evenly over top of the pumpkin mixture. Top with chopped pecans. Drizzle with melted butter.

bake for approimately 50-55 minutes.

Cool and serve with cool whip




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