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Pumpkin Crisp Recipe

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This recipe for Pumpkin Crisp, by , is from The Vanhoy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Ziglar
Added: Tuesday, August 15, 2006


16 oz can Pumpkin
3 eggs
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1 large can Evaporated Milk
1 cup Sugar
1/2 box Yellow Cake Mix
1 cup Chopped pecans
1 stick Melted Butter

Mix pumpkin, eggs, milk, sugar and spices together and beat. Pour into a Well-Greased, non-stick 13x9 pan. Sprinkle 1/2 box cake mix and 1 cup chopped pecans over. Drizzle with 1 stick melted butter. Bake at 350 for 50 minutes. Remove from oven. Cool, and invert onto a platter.

When cool, ice as follows:
Beat together 8oz Cream Cheese, 12oz Cool Whip and 1-1/2 cups Confectioners sugar. Spread on top and sides. Refrigerate and cover.
Serve by slicing into squares. Keep refrigerated.




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