pumpkin crisp
This is my cousin's recipe. She makes this every year for Thanksgiving. It is so yummy! Allow it to cool so it sets before you flip.
Blue Ribbon Recipe
With a subtle pumpkin flavor, this lovely pumpkin crisp avoids overwhelming the palate with loads of holiday spices. Using only cinnamon means it's not overly pumpkin-spiced. Instead, each bite melts in your mouth, allowing you to savor its creaminess. Once baked, it's inverted so the crisp top becomes the bottom (or crust). The whipped topping layer has a little cream cheese adding to its richness. We sprinkled a few extra pecans on top for added crunch and garnish. This is an easy fall or holiday dessert that will serve a crowd. This recipe won the GRAND PRIZE in the Just A Pinch Family Holiday Traditions Recipe Contest!
Ingredients
- 2 cans pumpkin (15 oz each)
- 21 ounces evaporated milk
- 1 cup granulated sugar
- 1/2 teaspoon cinnamon
- 3 large eggs
- 1 box yellow cake mix (15.25 oz)
- 1 cup chopped pecans
- 2 sticks melted butter
- TOPPING
- 1 ounce cream cheese
- 8 ounces whipped topping
- 1/2 cup powdered sugar
How To Make pumpkin crisp
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Step 1Preheat oven to 350 degrees F. Mix pumpkin, milk, sugar, cinnamon, and eggs. -
Step 2Pour mixture into a 9x13x2 pan lined with parchment paper. This keeps the dessert from sticking to the pan.
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Step 3Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts.
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Step 4Then pour melted butter over the top.
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Step 5Bake at 350 degrees for 50-60 minutes. Once baked, cool slightly. Turn onto a platter and remove the parchment paper.
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Step 6When cooled, mix the cream cheese, powdered sugar, and whipped topping.
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Step 7Spread the topping over the sides and top. Store in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
