"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

Crustless Pumpkin Pie Recipe

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This recipe for Crustless Pumpkin Pie, by , is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lesa Postel
Added: Thursday, September 1, 2005


1 16 oz. can pumpkin
1 1/2 c. sugar
2 tsp. pumpkin pie spice
1 pkg. yellow cake mix
2 sticks butter, melted
1 12 oz. can evaporated milk
4 eggs
1 tsp. salt
1 cup chopped nuts

Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt, blending well.

Pour into an ungreased 13x9-inch baking dish and sprinkle cake mix over top. Sprinkle on nuts. Drizzle butter onto cake mix, do not stir.

Bake @ 350 degrees for 45 minutes to an hour, testing for doneness.

Serve with whipped topping and a sprinkle of nutmeg.




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