Pumpkin Crisp

Kari J. Kindem - Expert in the Homeopathic Recovery of Autism, Autoimmune Diseases, Banerji Protocols,
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Pumpkin Crisp
Easy, yummy variation for Fall entertaining!

  • 16 oz canned pumpkin
  • 3 eggs
  • 15 ounce can sweetened condensed milk
  • 1/2 cup brown sugar
  • 4 teaspoons pumpkin pie spice **
  • 1 box lemon cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted and cooled (2 sticks)
  • Whipped cream to garnish

Mix pumpkin, eggs, milk, sugar and spice until smooth.

Pour into a greased 9 x 13 baking pan.

Sprinkle dry cake mix evenly over the pumpkin mixture. Sprinkle the nuts evenly over the top.

Drizzle melted butter evenly over all. Do not mix!

Bake at 350 degrees for about one hour, or until tester comes out clean. Cool.

To serve, cut into squares and garnish w/ whipped cream.

** To make your own pumpkin pie spice:

  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves

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