Pumpkin Pie Crunch W/O Nuts
Added September 08, 2008 | Recipe #323848
Total Time:
Prep Time:
Cook Time:
1 hrs 15 mins
15 mins
1 hrs
Pumpkin Pie crunch for those who can't have the nuts
Directions:
1
Combine pumpkin, milk, eggs, sugar, spice, salt.
2
Pour into greased and floured 13x9 baking pan.
3
Sprinkle cake mix over pumpkin mixture.
4
Cover with melted margarine.
5
Bake at 350 for 50-55 minutes or until golden.
Ratings & Reviews:
This is delicious!!
I think I might try to cut back on the sugar a bit next time, but this recipe was a big "thumbs up" with my family! :)
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It's a beautiful fall day and a great day for baking. DH came home from work to the smell of pumpkin cooking. I had to cut the "pie" while it was still warm. I was still setting up the photo shoot when I heard DH take his first bite. "Yummmmm this is good!" and a few minutes later, "am I allowed to have more?" I had not finished taking pictures or had a bite myself! I love pumpkin pie but this is even better. This is more like a dump cake than a pie - either way, it is fantastic. Made for PAC, Fall 2008
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Nutritional Facts for Pumpkin Pie Crunch W/O Nuts
Serving Size: 1 (148 g)
Servings Per Recipe: 12
Amount Per Serving
% Daily Value
Calories 451.5
Calories from Fat 212
46%
Total Fat 23.5 g
36%
Saturated Fat 5.1 g
25%
Cholesterol 61.9 mg
20%
Sodium 601.8 mg
25%
Total Carbohydrate 55.8 g
18%
Dietary Fiber 0.7 g
2%
Sugars 35.7 g
142%
Protein 5.9 g
11%
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