Saturday, October 30, 2010

Pumpkin Crisp

Title: PUMPKIN Crisp
  Categories: Desserts
       Yield: 12 servings
       4    Eggs, beaten
   1 1/2 c  Sugar
       1 ts Salt
       2 ts Cinnamon
       1 ts Nutmeg
     1/2 ts Cloves
       2 c  Cooked pumpkin
      12 oz Can of Evaporated Milk or Half & Half
       1    Yellow cake mix
     1/2 c  Chopped pecans (opt.)
       2    Sticks of melted margarine
   1. Mix first 8 ingredients together.  Pour into a 13x9 inch pan.
   2. Sprinkle cake mix evenly over pumpkin mixture.  Sprinkle chopped
   pecans over the cake mix, then pour melted margarine evenly over the
   cake mix. 
3. Bake at 350 degrees for 1 hour (or more). Serve with Cool Whip on top.
An Apple Harvest: Recipes and Orchard Lore

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