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.

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.

Creamy Pumpkin Crisp, a delicious dessert change from traditional pumpkin pie. Serve at Thanksgiving or Christmas, you'll love the layers of flavor.

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.

Creamy Pumpkin Crisp, a delicious dessert change from traditional pumpkin pie. Serve at Thanksgiving or Christmas, you'll love the layers of flavor.

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.

Creamy Pumpkin Crisp, a delicious dessert change from traditional pumpkin pie. Serve at Thanksgiving or Christmas, you'll love the layers of flavor.

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:

Apple Fritter Cake

Need a simple dessert that delivers great taste? Apple Fritter Cake is a tender cake, with a layer of apples and a delicious glaze on top.

No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls | Who Needs A Cape?

Amaretto Apple Cider Cocktail

Amaretto Apple Cider Cocktail combines the best flavors in an easy to make beverage perfect for fall. You'll love the combination in this great drink.

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.
Other great fall treats you need to try:

Chewy Oatmeal Apple Cookies | Snacks and Sips

Mini Apple Pies | Mildly Meandering

Slow Cooker White Chocolate Pumpkin Cake | Who Needs A Cape?


Creamy Pumpkin Crisp

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 12-15 servings

Creamy Pumpkin Crisp

Ingredients

    Pumpkin layer:
  • 3 eggs, beaten
  • 1 cup sugar
  • 3/4 tsp cinnamon
  • 1 15 oz can pumpkin puree
  • 1 12 oz can evaporated milk
  • Additional layers:
  • 1 box "Golden Butter Recipe" cake mix
  • 2 cups chopped pecans or walnuts
  • 2 sticks butter, melted
  • Frosting:
  • 8 oz cream cheese. softened
  • 1/2 cup powdered sugar
  • 1 cup Cool Whip topping

Instructions

  1. Preheat oven to 350°.
  2. Spray 9x13 pan with non-stick cooking spray.
  3. Fit bottom of pan with parchment paper and spray again.
  4. In a large bowl mix eggs, sugar, cinnamon, pumpkin and evaporated milk until combined.
  5. Pour into pan.
  6. Sift cake mix over pumpkin filling.
  7. Sprinkle with chopped pecans and press down gently.
  8. Drizzle melted butter over top.
  9. Bake for 1 hour.
  10. Cool completely. Turn upside down onto baking sheet and peel away parchment paper.
  11. Top with frosting.
https://whoneedsacape.com/2012/12/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.

 

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Comments

  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?

  4. 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.

  5. Marcus Hyde says:

    The print option does not include the part about the icing.

  6. What can I use to sub for nuts…..but allergies apart peanut and cashew?

  7. Susan Eggena says:

    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.

  8. 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.

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