Desserts

Creamy Pumpkin Crisp

Lori Vachon
September 26, 2013
15

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, but we put it in the fridge and enjoy with the rest of the holiday leftovers!

12
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
Icing:
1 (8 oz.) block cream cheese
1/2 cup powdered sugar
1 cup Cool Whip topping
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...
See the full directions on my site
Nutritions

Calories
424

Sodium
58mg
2% DV

Fat
32g
49% DV

Protein
7g
14% DV

Carbs
25g
8% DV

Fiber
1g
5% DV
Snack Baked

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