Pumpkin Crisp

Name: Pumpkin Crisp
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8-10
Cuisine: American
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 whipped topping carton; 1/2 c confectioners' sugar

Winner of the Family Holiday Traditions Contest

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.

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

Rating:

★★★★★ 38 votes5

Comments:

189 Comments

Serves:

8-10

Prep:

10 Min

Cook:

55 Min

Method:

Bake

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

whipped topping carton
1/2 c

confectioners' sugar
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How to Make Pumpkin Crisp

Step-by-Step

Mix together the pumpkin, milk, sugar, cinnamon and eggs.
Pour mixture into 9x13x2 pan lined with wax paper. (This keeps the dessert from sticking to the pan.)
Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter
over the top.
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.