Creamy Pumpkin Crisp, a delicious dessert change from traditional pumpkin pie. Serve at Thanksgiving or Christmas, you’ll love the layers of flavor.
Creamy Pumpkin Crisp
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. No worries, we put it in the fridge and enjoy with the rest of the holiday leftovers.
The basis of Creamy Pumpkin Crisp begins with the usual suspects found in traditional pumpkin pie filling, no big surprises there. Now the next layer is where some of the magic happens.
A boxed cake mix is sprinkled over the pumpkin layer, it adds a wonderful texture. And the final baked layer is crushed nuts with a generous drizzle of butter completing the layers.
Into the oven, it goes! After removing the dessert from the oven cool it completely. While it is cooling whip up a simple frosting.
Once it has cooled completely you have two options. You can either leave it in the pan and frost over the nut layer (frosting may look lumpier) or you can flip the entire dessert onto a baking sheet and frost just the top of the dessert after removing the parchment paper.
The top will now be the pumpkin portion and it will look as it does in the pictures you see here. Looking at the pics, I just wanna dig right in!
Either way, you choose to frost the dessert and serve, it will be simply amazing. I prefer flipping it out onto a baking sheet, it is simply a preference.
I hope you enjoy it! This pumpkin dessert has become a family favorite here and I’m betting it will at your house too!
Other delicious fall treats:
Pumpkin Chocolate Cheesecake Bars
No Bake Pumpkin Cheesecake Balls
Some additional notes for Creamy Pumpkin Crisp:
- Use walnuts or pecans.
- Duncan Hines makes a Golden Butter cake mix.
- I sprinkled the top of the finished dessert with ground Nutmeg.
- Refrigerate any leftovers.
Other great fall treats you need to try:
Chewy Oatmeal Apple Cookies | Snacks and Sips
Mini Apple Pies | Mildly Meandering
Slow Cooker Pumpkin Bread Pudding | Who Needs A Cape?
Creamy Pumpkin Crisp
Creamy Pumpkin Crisp, a delicious dessert change from traditional pumpkin pie. Serve at Thanksgiving or Christmas, you'll love the layers of flavor.
Ingredients
- 3 eggs, beaten
- 1 cup sugar
- 3/4 teaspoon cinnamon
- 1 15 ounce can of pumpkin
- 1 12 ounce 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)
- 1 cup butter , melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 3/4 cup Cool-Whip
Instructions
- Butter a 9 X 13 pan.
- Fit bottom with wax paper or parchment paper and butter again.
- Heat oven to 350 degrees.
- In a large bowl mix eggs, sugar, cinnamon, pumpkin and evaporated milk.
- Pour into pan.
- Sift cake mix over pumpkin filling.
- Sprinkle with pecans.
- Press down on batter gently.
- Drizzle butter over top.
- Bake for 1 hour.
- Cool.
- Turn upside down and peel away wax paper or parchment paper.
- Beat together frosting ingredients: cream cheese, powdered sugar and Cool-Whip.
- Frost and enjoy!
Find this recipe and more at Meal Plan Monday and the Weekend Potluck!
Shared at: http://mizhelenscountrycottage.blogspot.com/2012/12/full-plate-thursday-12-13-12.html
Shared at: http://www.thirtyhandmadedays.com/2012/12/linky_party_118/
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
Shared at: http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-recipe-blog-hop-95/
Shared at: http://www.ladybehindthecurtain.com/cast-party-wednesday-link-party-72/
Shared at: http://kitchenfunwithmy3sons.blogspot.com/2012/12/kitchen-fun-and-crafty-friday-link_20.html
Shared at:http://www.whatscookinglove.com/2012/12/showcase-your-talent-thursdsay-39.html
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!
How far ahead can this dessert be made? Is it able to be frozen ahead of time?
I think a few days – and I am not sure I would freeze?
This sounds like a delicious new twist to what I typically make for TG dessert. Do you think the main part could be made now then iced later (2ish days later?) I’m traveling and not sure how the “dumped” dessert will hold up in the van. To be frank, I’m not sure how I’d even transport it once it’s out of the pan lol. Do you think it would work to cleverly “dump” it into another cake pan then top it? Any tips would be much appreciated.
The print option does not include the part about the icing.
What can I use to sub for nuts…..but allergies apart peanut and cashew?
I was wondering the same thing.
Instead of flipping it over, have you tried doing it in reverse order in the pan? Just wondered if you had tried that and it didn’t work.
Will it firm up while it cools? Mine is still very “jiggle-y” after cooking for 1 hour and 10 minutes and I’m not sure how much longer I should keep cooking it.
Did I read in the storyline that there was cream cheese involved? Did I miss seeing it in the actual recipe instructions?
The cream cheese is an ingredient for the frosting layer.
Thanks so much! I’ve been drooling all day just thinking about this recipe! 😀
when you talk about the amount of pecans used you mention an original recipe, what is the original recipe you got the recipe from?
This is a recipe that a previous contributor received from a friend, an informal recipe.