Pumpkin Crisp Recipe

Name: Pumpkin Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (16 oz.) cans pumpkin; 1 large can evaporated milk; 1 c. sugar; 1/4 tsp. cinnamon; 1 c. nuts (optional); 3 eggs; 1 box yellow cake mix; 1 1/2 sticks melted oleo; 8 oz. cream cheese; 1 1/2 c. 10x powdered sugar; 8 oz. Cool Whip

Servings: persons

2 (16 oz.) cans pumpkin
1 large can evaporated milk
1 c. sugar
1/4 tsp. cinnamon
1 c. nuts (optional)
3 eggs
1 box yellow cake mix
1 1/2 sticks melted oleo
8 oz. cream cheese
1 1/2 c. 10x powdered sugar
8 oz. Cool Whip

1
Mix first 6 ingredients.
2
Pour into a waxed paper lined (9 x 13-inch) baking pan.
3
Sprinkle cake mix over this, then melted oleo over cake mix.
4
Bake at 350u00b0 for 50 to 60 minutes.
5
Cool and remove inverted from pan.
6
Remove wax paper.
7
(Cake mix will form bottom crust.)
8
Top with cream cheese, powdered sugar and Cool Whip (combine and spread over cooled pie).

898

kcal

Calories

Fat

155

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.

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

You need 11 ingredients. The key ingredients include: 2 (16 oz.) cans pumpkin, 1 large can evaporated milk, 1 c. sugar, 1/4 tsp. cinnamon, and more.

Yes, Pumpkin Crisp 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.

Pumpkin Crisp

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