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Pumpkin Crunch Recipe

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

Contributor:  
Contributor:  
Peggy Burnell

Category:
Category:

Ingredients:  
Ingredients:  
15 oz. can solid pumpkin
12 oz. can evaporated milk
3 large eggs
1 1/2 c. sugar ( I used 1/2 c splenda and 1 c. sugar)
1 t. cinnamon
1/2 t. salt

1/2 c chopped pecans
1 c. butter, melted
1 pkg. white cake mix, dry

Directions:
Directions:
Grease 13 x 9" pan or 2 - 8" pans. Mix first 6 ingredients together. Pour into prepared pans. Sprinkle DRY cake mix over batter evenly. Top with pecans and drizzle melted butter over all.

Bake 50-55 minutes in 350 degree oven. Cool and chill. Serve with whipped topping. I love this warm with a small amount of vanilla ice cream.


Number Of Servings:
Number Of Servings:
12 - 15
Preparation Time:
Preparation Time:
5 min

 

 

 

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