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.
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. Hope you enjoy! This pumpkin dessert has become a family favorite here and I’m betting it will at your house too!
Other delicious fall treats:
Some additional notes for Creamy Pumpkin Crisp:
- Use walnuts or pecans.
- Duncan Hines makes a Golden Butter cake mix.
- I sprinkled the top of finished dessert with ground Nutmeg.
- Refrigerate any leftovers.
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- 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
- 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.
- Turn upside down and peel away wax paper or parchment paper.