Pumpkin Pudding II Recipe

Ingredients
<br>- 2/3 cup white sugar
<br>- 3 eggs, beaten
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 1 (29 ounce) can canned pumpkin puree
<br>- 1 teaspoon ground cinnamon
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon ground cloves
<br>- 1/4 teaspoon pumpkin pie spice
<br>- 1/2 (18.25 ounce) package spice cake mix
<br>- 1/4 cup margarine, melted
<br>- 1/2 cup chopped walnuts
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
<br>step 2: Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
<br>step 3: Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
<br>step 4: Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.
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Ingredients
- 2/3 cup white sugar
- 3 eggs, beaten
- 1 (12 fluid ounce) can evaporated milk
- 1 (29 ounce) can canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon pumpkin pie spice
- 1/2 (18.25 ounce) package spice cake mix
- 1/4 cup margarine, melted
- 1/2 cup chopped walnuts

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
step 2: Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
step 3: Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
step 4: Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.

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