I have updated the pictures for my pumpkin crisp recipe giving you plenty of time to add it to your Christmas menu. I can’t seem to get a photo of this dessert that really does it justice so you’re going to have to trust me on this one. This recipe was given to our family years ago by a family friend and it has made an appearance at every single Thanksgiving and Christmas since. I am talking at least 15 years or more. It is the only time of year I make this dessert and we all wait for it with much anticipation. It’s not to say this dessert couldn’t be made any other time of the year but for my family it just wouldn’t be the same. This pumpkin crisp IS our dessert every Thanksgiving and Christmas and as long as it makes the feast all is right with our holiday menu.
The layers of whipped topping, sweet pumpkin, moist cake and the crunch from the pecans adds so much flavor and texture to each bite. Despite the layers this cake is really quite simple to make. Once it has cooled flip the cake into another 9 x 13 inch pan before adding the creamy top layer. Refer back to this post if you would like to see step by step instructions. I highly recommend making this dessert this Christmas. You and your family will thank me.
- 1- 24oz. can pumpkin (not pie filling)
- 1- 12oz. can evaporated milk
- 1 cup sugar
- 1 teaspoon cinnamon
- 3 eggs
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 stick melted butter
- 1- 8oz. package cream cheese
- 1½ cups powdered sugar
- 1 medium container cool whip
- Mix pumpkin, milk, sugar, cinnamon, and eggs in a large bowl.
- Line a 9 x 13 inch pan with wax paper. Pour the pumpkin mixture over the wax paper.
- Top with dry cake mix (spread evenly over top). Sprinkle pecans over the cake mix and pour melted butter evenly over top.
- Bake at 350 degrees for 50-60 minutes.
- Allow cake to cool thoroughly, then flip into another 9 x 13 inch pan.
- Mix ingredients for the topping and add over top the pumpkin layer of the crisp