"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Crunch Recipe

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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.

Contributor:  
Contributor:  
Maka Valdez
Added: Tuesday, November 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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


Frosting:
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

Directions:
Directions:
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

 

 

 

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