This pumpkin crisp is an easy fall dessert recipe. Make it for Thanksgiving or anytime you want a taste of sweet pumpkin!
For pumpkin crisp:
- 16 oz. pure pumpkin puree
- 14 oz. can sweetened condensed milk
- 1/2 c. sugar
- 3 eggs beaten
- 1 box yellow cake mix
- 1 c. chopped walnuts
- 1 c. butter melted and cooled
- 1/2 tsp. cinnamon
For cream cheese frosting:
- 8 oz. cream cheese
- 1 c. Cool Whip
- 1/2 c. confectioner's sugar
Heat oven to 350 degrees. Grease bottom and sides of a 9x11 inch pan.
Mix pumpkin, sweetened condensed milk, sugar, cinnamon, and eggs together in a medium bowl. Pour into greased pan.
Top pumpkin mixture with dry cake mix. Sprinkle nuts evenly over dry cake mixture. Spoon melted and cooled butter over the top.
Bake at 350 for 50-60 minutes. Allow cake to cool.
Frost with cream cheese icing and refrigerate.