Description
A delicious pumpkin crisp recipe perfect for Thanksgiving, featuring a creamy pumpkin base topped with a crunchy cake mix and pecans.
Ingredients
Scale
- 2 cans pumpkin (15 oz each)
- 21 oz evaporated milk
- 1 cup granulated sugar
- 1/2 tsp cinnamon
- 3 large eggs
- 1 box yellow cake mix (15.25 oz)
- 1 cup chopped pecans
- 2 sticks melted butter
- TOPPING: 1 oz cream cheese
- 8 oz whipped topping
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Mix pumpkin, milk, sugar, cinnamon, and eggs.
- Pour mixture into a 9x13x2 pan lined with parchment paper.
- Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts.
- Pour melted butter over the top.
- Bake at 350 degrees for 50-60 minutes. Once baked, cool slightly and turn onto a platter, removing the parchment paper.
- When cooled, mix the cream cheese, powdered sugar, and whipped topping.
- Spread the topping over the sides and top. Store in the refrigerator.
Notes
- Allow the dessert to cool so it sets before flipping.
- If you don’t have a big serving dish, invert this onto a cutting board or baking sheet.
- Prep Time: 3 Hr
- Cook Time: 1 Hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies