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In Fountain Valley, California, Linda Guyot relies on canned pumpkin and a yellow cake mix to fix this effortless alternative to pumpkin pie. "It's a tried-and-true dessert that always elicits compliments and requests for the recipe."
Nutritional Facts 1 serving (1 piece) equals 385 calories, 21 g fat (8 g saturated fat), 70 mg cholesterol, 326 mg sodium, 44 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Great Pumpkin Dessert in Quick Cooking September/October 1999, p12
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Reviewed on Nov. 27, 2011 by pdtomlinson
Quick and easy to make. Everyone at the potluck loved it.
Reviewed on Nov. 21, 2011 by amyphest
I have made this several times and when I take it to work everyone raves about it, even the men. It is so easy to make and makes a great fall dessert.
Reviewed on Nov. 12, 2011 by robnat420
Easy as it gets and SOOOO delicious. Cant help but go back for more.
Reviewed on Nov. 09, 2011 by HappyHomemaker88
Oh so easy and delicious! A keeper for me and my family. You must try it!
Reviewed on Oct. 13, 2011 by darcadi
Super easy and delicious!!!!!
Reviewed on Oct. 05, 2011 by teri396
This was very good. Did not have walnuts, used pecans. yum.
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