"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pumpkin Crisp Recipe

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This recipe for Pumpkin Crisp, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Bouknight
Added: Thursday, August 20, 2009


1 large can pumpkin
1 large can evaporated milk
1 c sugar
3 eggs
1/2 t cinnamon
1 box yellow cake mix
1 c chopped nuts
2 sticks margarine, melted and cooled

Preheat oven to 350. Line 9 x 13 pan with wax paper. Mix pumpkin, milk, sugar, eggs, and cinnamon together in pan. Pour dry cake mix over mixture in pan. Pat nuts on cake mix. Spoon melted margarine over cake mix. Bake 50 - 60 minutes. Cool. Empty onto platter and remove paper.
1 8oz cream cheese
3/4 c cool whip
1 c powdered sugar
Mix together and pour over cake. Refrigerate.




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