I have only made this one, so I don't know what the other milk would do to
the taste. It is strange that recipes can be so much alike, except for one
or two ingredients.
Sorry I can't help.
Marilyn
----- Original Message -----
From: "Katie Chandler" <[email protected]>
To: <[email protected]>
Sent: Friday, September 03, 2010 1:33 AM
Subject: Re: [CnD] Pumpkin Crisp
Marilyn,
I started to file this one in my folder, when it said I already have it. I
open up the one that I have, which, I don't know where, or. when I got it,
from someone on this list at some point of time. When reading that one,
it
is the same as this one, except it calls for evaporated milk instead of
condensed milk. It sounds that the condensed milk would be the correct
one, do you know, if you can make this with either one of them for a
different taste or what? Condensed milk is not at all the same thing as
evaporated milk. Katie
I can't do it never yet accomplished anything.
I will try has accomplished wonders
----- Original Message -----
From: "Marilyn" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Thursday, September 02, 2010 6:07 PM
Subject: [CnD] Pumpkin Crisp
Pumpkin Crisp
1 can (16 ounce)pumpkin
3 eggs
1 (15 ounce)can sweetened condensed milk
1/2 cup sugar
1/2 teaspoon cinnamon
1 box yellow cake mix
1 cup chopped nuts
1 cup margarine (melted and cooled)
Frosting:
8 ounces cream cheese
3/4 cup Cool Whip
1/2 cup confectioner's sugar
Preparation
Line bottom and sides of 9x13 inch pan with waxed
paper. Mix pumpkin, eggs,
milk, sugar and cinnamon. Pour into pan. Mix dry
cake mix with nuts.
Sprinkle evenly over pumpkin mixture. Spoon
margarine over cake mix, evenly.
Bake at 350 degrees for 50 to 60 minutes. Cool,
invert on tray. Remove wax
paper. When completely cool, frost and
refrigerate. Enjoy.
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