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    Pumpkin Crunch


    Source of Recipe


    Debbie King

    List of Ingredients




    1 large can pumpkin puree
    13 ounces evaporated milk
    3 eggs
    1 1/2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1 cup sugar
    1 package yellow cake mix
    1 cup chopped walnuts
    3/4 cup melted butter

    Recipe



    Blend pumpkin, evaporated milk, eggs, spices and sugar. Mix very well. Pour mixture into a greased 9x13 pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle chopped nuts over the cake mix, and melted butter over all. Bake at 350�F for approximately 50 minutes or until knife comes out clean. Serve warm with ice cream

 

 

 


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