pumpkin crisp

★★★★★ 38 Reviews
MWimpelberg avatar
By Missy Wimpelberg
from Franklin, TN

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

This recipe won the GRAND PRIZE in the Just A Pinch Family Holiday Traditions Recipe Contest! 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!

— The Test Kitchen @kitchencrew
★★★★★ 38 Reviews
serves 8-10
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For pumpkin crisp

  • 1 can
    large can pumpkin or 2 16oz cans
  • 1 can
    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
    whipped topping carton
  • 1/2 c
    confectioners' sugar

How To Make pumpkin crisp

  • 1
    Mix together the pumpkin, milk, sugar, cinnamon and eggs.
  • 2
    Pour mixture into 9x13x2 pan lined with wax paper. (This keeps the dessert 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 platter and remove wax paper. Allow to cool thoroughly. When cooled, cover with topping mixture and refrigerate.
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