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Pumpkin Crisp Recipe

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This recipe for Pumpkin Crisp, by , is from The Mitchell/Mays 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!

Contributor:  
Contributor:  
Pam Sigmon

Category:
Category:

Ingredients:  
Ingredients:  
15 ounce can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 box butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream, optional

Directions:
Directions:
Preheat oven to 350. Stir together the first 5 ingredients and pour into a greased 13 X 9 pan. Sprinkle cake mix evenly over the pumpkin mixture, then sprinkle evenly with pecans. Drizzle butter over pecans. Bake for one hour or until golden brown. Remove from oven and let cool 10 minutes.

 

 

 

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