Pumpkin Crisp

Missy Wimpelberg Recipe

By Missy Wimpelberg MWimpelberg

Prep Time:
Cook Time:

This is my cousin's recipe. She makes this every year for Thanksgiving. It is so YUMMY!

Please note: Allow to cool so it sets before you flip.

Blue Ribbon Recipe

Notes from the Test Kitchen:
With a subtle pumpkin flavor, this lovely dessert avoids overwhelming the palette with loads of holiday spices. Instead, each bite melts in your mouth, allowing you to slowly savor its comforting creaminess. The crunch of the nut "crisp" is equally delicate, making this one family-friendly treat that would be right at home on any holiday dessert table or brunch buffet!


1 can(s)
large can pumpkin or 2 16oz cans
1 can(s)
evaporated milk, (large can)
1 c
1/2 tsp
1 box
yellow cake mix
1 c
chopped pecans
2 stick
melted butter
1 oz
cream cheese
carton cool whip
1/2 c
confectioners' sugar

Directions Step-By-Step

Mix pumpkin, mild, sugar, cinnamon & eggs.
Pour mixture into 9x13x2 pan lined with wax paper. This keeps things from sticking to the pan.
Crumble dry cake mix over pumpkin mixture. Crumble nuts over cake mix and pour melted butter
over the top of all this.
Bake @ 350 for 50 - 60 minutes. Allow to cool in pan until cooled thoroughly. Turn upside down and remove wax paper. Cover top with topping mixture and refrigerate.
NOTE: When you pull out of oven, make sure the pumpkin is set, if not cook a few more minutes, just keep checking until cooked thorough (think of pumpkin pie texture not custard). You do not want the whipped topping to melt, so cool completely.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy

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Susie Rubio srubio
Nov 23, 2012
Missy...this turned out perfect; everyone was asking for the recipe. I ended up cutting a piece of cardbard and covering it with aluminum foil and taking it...worked great.
Susie Rubio srubio
Nov 20, 2012
I've asked Missy but what does everyone else use to put this cake on?? I don't have any seving platters what are the size of the baking dish so I'm a little perplexed...HELP
Peggy Harrison pswh
Nov 20, 2012
I tried this recipe and say it's Family Tested & Approved!
Tina Davidson jiggytee
Nov 20, 2012
I would love to make this for Thanksgiving. It looks and sounds so good. I would just like to get specific instructions for the topping as I will be bringing it to my Mother - In - Law's house and I don't want to do it wrong :).
Susie Rubio srubio
Nov 20, 2012
I didn't find the answer in your many replies but you said you use a 13x9x2 pan, what type of platter do you put it out on? I don't have anything that size since most of all my stuff is round in nature? Can't wait to try this though, anything pumpkin is a big winner in my house.