"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Crisp (Ed's Cake) Recipe

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This recipe for Pumpkin Crisp (Ed's Cake), by , is from Calvary Chapel Myrtle Beach 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:  
Pat Preziosi

Category:
Category:

Ingredients:  
Ingredients:  
1 large can or 2 16oz cans pumpkin
1 large can evaporated milk
1cup sugar
½ tsp cinnamon
3 eggs
1 box yellow cake mix
1 cup chopped pecans or walnuts
2 sticks melted butter

Topping:
1 oz cream cheese, room temperature
1 whipped topping carton
½ cup confectioners’ sugar

Directions:
Directions:
Mix together pumpkin, milk, sugar, cinnamon and eggs. Pour mixture into 9x13x2 pan lined with waxed paper. (This keeps the dessert from sticking to the pan) Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter over the top. Bake at 350º for 50-60 minutes. Turn upside down onto a platter and remove wax paper. Allow to cool thoroughly. When cooled, cover with topping mixture and refrigerate.

 

 

 

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