Pumpkin Crisp

Missy Wimpelberg Recipe

By Missy Wimpelberg MWimpelberg

10 Min
55 Min

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.

pinch tips: Perfect Bacon Everytime

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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Elin Criswell TheCountrySoaper
Jan 5, 2011
CONGRADS, Missy! So happy for you in winning the contest! Great recipe too!!!
Marie Susa Cricketm
Jan 5, 2011
Congratulations Missy...I am so happy for you...I have a question...could I use fresh whip cream instead of cool whip...I am not a big fan of cool whip. Thanks.
Jan 5, 2011
Missy Wimpelberg,
I'm so glad you won this contest, for the Showcase for Holiday Traditions!! This recipe looks Heavenly. CONGRATULATIONS.
Lori Anderson lorigail47
Jan 8, 2011
Wow congratulations on your win!! THis looks so yummy I will be trying it very soon...can't wait!! Thanks!
Lillian Russo Lilliancooks
Jan 8, 2011
Congratulations on your first Blue Ribbon and on winning the contest! This looks like a heavenly dessert! Have fun at the Showcase...I can't wait to see it!
Missy Wimpelberg MWimpelberg
Jan 8, 2011
Thank you Lori and Jewel. Please let me what you think after you try it. Jewel, I bet the crushed pineapple would be good.

Thank you Lillian, I am so excited and nervous at the same time:)
Doreen Fish dfish
Jan 11, 2011
Congratulations Missy!!! It looks like a keeper to me!!!
MaryJane Gibson butterflygyg
Jan 11, 2011
Congrats Missy, loved your story about your family! I too have a large one and I'm the grandma, so really hit home! Will be trying your wonderful receipe, sounds so yummy. Hugs
Brenda Watts BakingBrenda
Jan 12, 2011

Share on my Wall Pumpkin Butternut Crisp
by Jill Drury | received 1 comment PBC photo

Recipe Ingredients
1 can(s) large can pumpkin or 2 16oz cans
1/4 cup Wolfgang Puck Creamy Butternut Squash soup
3/4 can evaporated milk, (large can)
1 c sugar
1/2 tsp cinnamon
3 eggs
1 box yellow cake mix
1 c chopped pecans
2 sticks melted butter

2 oz cream cheese
1 regular sized container whipped topping
3/4 c confectioners’ sugar
2 Tbsp Wolfgang Puck Creamy Butternut Squash soup
Recipe Instructions
1.) Mix together the pumpkin, soup, milk, sugar, cinnamonand eggs.
2.) Pour mixture into 9×13×2 pan lined with wax paper. (This keeps thedessert from sticking to the pan.)
3.)Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter over the top.
4.)Bake at 350 for 50-60 minutes. Turn upside down onto a platterand remove wax paper. Allow to cool thoroughly. When cooled, cover with topping mixtureand refrigerate.

Where do you buy Wolfgang Puck® soup products?
How did you hear about the Red Carpet Recipe Contest?
Wow, This recipe has got to be fantastic, I just saw this in another contest, I can see why it was a big hit for your family.
I cant wait to try it. It looks absolutly DELISH!!
Very Big Congratulations!!Hope you have a Blast in Nashville, It is soo beautiful there , Have a Blessed and Wonderful Time!!
Gayle Kennedy LadyScorp
Jan 14, 2011
congratulations! This sounds wonderful~ gotta write this one down and give it a try. Question.. I am not seeing any difference between the featured version and the original version~ is there one?
Jan 14, 2011
Congratulations from one TN girl to another (live in a wide place in the road called Huron between Lexington and Jackson). I love pumpkin and this looks fantastic. I definitely will try in a day or two. Also plan to share it with my daughters and daughter-in-laws.
Jean Resch Rolnecki zuzu
Jan 15, 2011
I was so excited when I found this recipe that I just had to try it immediately. I just took it out of the oven and flipped it over on a tray. Well, I don't think it turned out like yours !! It almost ran over the edge of the tray. The pumpkin in soft and I truly don't think it is going to set-up. It is semi soft like a custard. I am thinking it should have only had 1 can of pumpkin or maybe only 1/2 of a can of evap. milk. Help !!!
Jean Resch Rolnecki zuzu
Jan 15, 2011
I just had another thought after reading one of the similar recipes posted. Was the cake supposed to cool BEFORE you flipped it over on the tray ??? If so, your instructions on the recipe do not say that. It says cool completely, but that is AFTER it says to turn upside down. I sure hope I am not going to have to throw this entire dessert in the garbage !!
Jewel Hall 0124
Jan 16, 2011
I have the recipe in the oven right now. It's kind of hard to divide cream cheese and have enough to make anything with what's left over. So, I'm going to mix 8 oz of cream cheese with 8 oz of cool whip and 1/2 cup powdered sugar. If I feel I have too much I'll just keep the mixture and frost some date bread or something. Jewel