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Pumpkin Crisp Recipe

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

Brig Cook
Added: Sunday, July 29, 2007


1 can (16 oz) mashed pumpkin
4 eggs
1 can (5 oz) evaporated milk
1 1/2 c sugar
2 t cinnamon
1 t ginger
1/2 t nutmeg
1 box (18.5 oz) yellow cake mix
2 sticks butter, melted
Chopped walnuts

Combine pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger, and nutmeg in a bowl; mix well. Pour the mixture into a 9- by 13-inch baking dish. Sprinkle the dry cake evenly over the pumpkin mixture. Drizzle the butter on top and sprinkle with nuts. Bake at 350 degrees for 1 hour. Serve chilled with whipped cream. Makes 16 to 20 servings.

From A Slice of Kentucky by The Cookbook Ladies of McClanahan Publishing




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