Autumn Pumpkin Crisp W/Creamy Frosting Recipe

Name: Autumn Pumpkin Crisp W/Creamy Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (29 ounce) can pumpkin; 1 (12 ounce) can evaporated milk; 3 eggs; 1 cup chopped nuts; 1 cup sugar; ½ teaspoon cinnamon; 1 (18 1/4 ounce) box yellow cake mix; 1 cup margarine or 1 cup butter, melted & cooled; 8 ounces cream cheese; ¾ cup Cool Whip; 1 ¼ cups powdered sugar

Servings: persons

1 (29 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 cup chopped nuts
1 cup sugar
½ teaspoon cinnamon
1 (18 1/4 ounce) box yellow cake mix
1 cup margarine or 1 cup butter, melted & cooled
8 ounces cream cheese
¾ cup Cool Whip
1 ¼ cups powdered sugar

1
Heat oven to 350.
2
Line bottom, sides of 9 x 13 pan with waxed paper.
3
Combine pumpkin, milk, sugar, eggs and cinnamon, pour into pan.
4
Pour dry cake mix over mixture.
5
Evenly place nuts into mix.
6
Spoon the melted butter over nuts evenly.
7
Bake 50-60 minutes.
8
Invert into tray and peel off waxed paper.
9
Mix cream cheese, Cool whip and powdered sugar; frost and refrigerate.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (29 ounce) can pumpkin, 1 (12 ounce) can evaporated milk, 3 eggs, 1 cup chopped nuts, and more.

Yes, Autumn Pumpkin Crisp W/Creamy Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Autumn Pumpkin Crisp W/Creamy Frosting

How did you like this recipe?

Frequently Asked Questions