"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 Souffle Crunch Recipe

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

Amanda Hightower


11/2 cup mashed pumpkin
1/2 cup sugar
1/4 cup milk
1 egg beaten
11/2 melted margarine
1/4 teaspoon salt
1/2 teaspoon vanilla

Preheat oven to 350 degrees.
Combine pumpkin and sugar mixing thoroughly. Next add milk and melted butter. Stir and add remaining ingredients and our into a greased casserole dish. Cover with the crunch topping below.

Crunch Topping:
2 tablespoon margarine
1/4 cup plain flour
1/2 cup brown sugar
1/2 cup chopped nuts
Combine all ingredients, mixing well until topping is crumbly.

Put on the souffle and bake for 35 minutes.




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