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Pumpkin Crumble Recipe

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This recipe for Pumpkin Crumble, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Liddle
Added: Wednesday, October 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can 16 oz pumpkin puree
1 can 12 oz evaporated milk
3 eggs
cups sugar
4 tsp pumpkin pie spice
tsp salt
1 box yellow cake mix
1 cup chopped pecans (optional)
1 cup melted butter
Whipped topping

Directions:
Directions:
Preheat oven to 350. Grease a 9x13 cake pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Spread into greased pan. Then pour the cake mix over mixture. Sprinkle with the chopped pecans. Pour melted butter around the top.
Note: the butter on top, helps seal the cake mix, otherwise it is real crumbly.
Bake at 350 for 55 minutes or until golden brown.

Personal Notes:
Personal Notes:
This was given to me by my mother-in-law, Diane Tusler.

 

 

 

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