Pumpkin Crunch Cake
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A home-kitchen version of pumpkin crunch cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 can pumpkin (29 oz.)
- 1 can evaporated milk (13 oz.)
- 1 c. sugar
- 3 eggs
- 1 tsp. cinnamon
Method
Pour into 9 x 13-inch pan lined with waxed paper.
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