Pumpkin Crisp Recipe
1

Pumpkin Crisp


Missy Wimpelberg Recipe

By Missy Wimpelberg
MWimpelberg


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: How to Perfectly Cook Fish in a Pan


Rating:
Serves:
8-10
Prep:
10 Min
Cook:
55 Min

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!

Ingredients

1 can(s)
large can pumpkin or 2 16oz cans
1 can(s)
evaporated milk, (large can)
1 c
sugar
1/2 tsp
cinnamon
3
eggs
1 box
yellow cake mix
1 c
chopped pecans
2 stick
melted butter

TOPPING

1 oz
cream cheese
1
carton cool whip
1/2 c
confectioners' sugar

Directions Step-By-Step

1
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.
2
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.
3
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

You May Also Like: