"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pumpkin Crunch Recipe

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This recipe for Pumpkin Crunch, by , is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Keith


1 can (15.5 oz.) pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 cup brown sugar
2 Tbsp flour
1/4 teaspoon nutmeg
teaspoon salt
teaspoon ginger
2 tsp cinnamon
cup unsalted butter
1 cup pecans , chopped
1 package yellow cake mix

Preheat oven to 350 degrees. Grease and flour a 9x13 pan and set aside. In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan. Gently sprinkle the cake mix powder over the pumpkin mixture top with pecans. Drizzle melted butter over the cake mix & pecans layer. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes. Remove from oven and uncover. Cool completely. Cut into squares and serve with ice cream or whip cream.




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