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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

PUMPKIN CRISP Recipe

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This recipe for PUMPKIN CRISP is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 - 15 oz. can Pumpkin
1 - 12 oz. Evaporated Milk
3 - Eggs
1 1/2 Cups Sugar
2 t. Cinnamon
1/ t. Salt
Nutmeg - see notes
1 - Box Yellow Cake Mix
1 - Cup Pecans - chopped
1 Cup Butter - melted

Directions:
Directions:
350 Oven Grease 9 x 13 pan

Whisk - pumpkin, evaporated milk, eggs, sugar, cinnamon and salt until very well blended

Sprinkle - cake mix evenly on the top. Now evenly place pecans on top of cake mix.

Pour - melted butter evenly on top.

Bake for 50 - 55 minutes, or until golden brown.

Personal Notes:
Personal Notes:
I served this with Cool Whip on top...it was really good.
I think the next time I make it, I am going to add just "a tad" of nutmeg.

 

 

 

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