"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for PUMPKIN CRUNCH, by , is from Katelin's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Bradford


2 cans of pumpkin (w/o spices)
1 large can evaporated milk
6 eggs
1 cup sugar
1 yellow cake mix
butter, softened NOT melted
1 cup pecans
cup brown sugar
2 Teaspoons cinnamon
1 Teaspoon ginger
Teaspoon nutmeg
8 oz. whipped cream

Mix all ingredients except cake mix. Pour into a 9x13 pan. In a separate bowl and with a pastry cutter mix cake mix, butter and pecans. It will be lumpy. Sprinkle cake mixture over pumpkin mixture. Bake for 1 hour at 350 degrees or until knife comes out clean. Top with whipped cream.




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