"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

Pumpkin Crunch Recipe

  Tried it? Rate this Recipe:


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

Maka Valdez
Added: Tuesday, November 14, 2006


1 can pumpkin 29oz.
1 can evaporated milk (large can)
1 cup sugar
3 eggs
1 tsp. cinnamon

1 box yellow cake mix
2 blocks margarine or butter

Cream together :1 (8 oz. ) cream cheese and
1 cup powdered sugar
Fold in mixture 1 cup cool whip (8 oz.)

Frost cake when cool refrigerate or top with cool whip

Mix pumpkin, can milk, sugar, eggs and cinnamon together
Line 9x13 pan with wax paper
Pour mixure into pan

Sprinkle cake mix over mixture

Melt margarine/butter and pour evenly over cake mix

Bake 350 for 50-60 minutes. Take out of oven turn pan over and peel off wax paper. When cake is cool frost with frosting or cool whip




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!