Creamy Pumpkin Crisp

A wonderful dessert for the holiday season!

Creamy Pumpkin Crisp | Who Needs A Cape?

My best friend Pat gave me this recipe several years ago.  It is a little different from a traditional pumpkin pie, but it is oh so good.  Honestly, can you ever go wrong with pumpkin and cream cheese anything??? 😉  This year my stepdaughter requested this instead of any kind of birthday cake, it is her absolute favorite.  I sometimes make it for Thanksgiving or Christmas, and it makes a lot, but we put it in the fridge and enjoy with the rest of the holiday leftovers!

Other delicious pumpkin treats:

Pumpkin Cheesecake Smoothie

Pumpkin Cheesecake Smoothie 4

Streusel Topped Pumpkin Bread

Streusel Topped Pumpkin Bread | Who Needs A Cape?

Dark Chocolate & Pumpkin Swirl Cake

dark chocolate and pumpkin swirl cake 2


Creamy Pumpkin Crisp

Creamy Pumpkin Crisp


  • 3 eggs (beaten)
  • 1 cup sugar
  • 3/4 tsp. cinnamon
  • 1 15 oz can of pumpkin
  • 1 12 oz can evaporated milk
  • 1 box "Golden Butter Recipe" cake mix by Duncan Hines
  • 1 – 2 cups chopped pecans (original recipe calls for 1 cup, but we really like pecans, so I use 2 cups)
  • 2 sticks melted butter


  1. Butter a 9 X 13 pan.
  2. Fit bottom with wax paper or parchment paper and butter again.
  3. Heat oven to 350 degrees.
  4. In a large bowl mix eggs, sugar, cinnamon, pumpkin and evaporated milk.
  5. Pour into pan.
  6. Sift cake mix over pumpkin filling.
  7. Sprinkle with pecans.
  8. Press down on batter gently.
  9. Drizzle butter over top.
  10. Bake for 1 hour.
  11. Cool.
  12. Turn upside down and peel away wax paper or parchment paper.



  • 1 (8 oz.) block cream cheese
  • 1/2 cup powdered sugar
  • 1 cup Cool Whip topping


  1. Mix together and ice pumpkin crisp.
  2. Refrigerate any leftovers

Creamy Pumpkin Crisp is a delicious dessert alternative to traditional pumpkin pie. Serve for Thanksgiving, Christmas or both, your guests will love it.



Frankenmuth, Michigan Christmas all Year!
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  1. Your pumpkin Crisp looks delicious. Thank you so much for sharing this recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
    Miz Helen

  2. what size (in oz) for pumpkin and evaporated milk please!!

    • Dawn, sorry for the confusion. We ‘ve now updated the recipe, the pumpkin is a 15 oz. can and a 12 oz. can of evaporated milk! Hope you enjoy!

  3. Megan Brinkmeyer says:

    How far ahead can this dessert be made? Is it able to be frozen ahead of time?

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