Ingredients for Autumn Pumpkin Crisp W Creamy Frosting
- 1 (15 ounce) can pumpkin puree
- 1 cup evaporated milk
- 2 large eggs
- ½ cup chopped pecans or walnuts
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 (15.25 ounce) box yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- 8 ounces cream cheese, softened
- 8 ounces Cool Whip
- 2 cups powdered sugar
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How to Make Autumn Pumpkin Crisp W Creamy Frosting
- Preheat oven to 350°F (175°C).
- Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to help lift the crisp out later.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup milk, ¾ cup granulated sugar, 2 large eggs, and 1 teaspoon ground cinnamon.
- Pour the pumpkin mixture into the prepared pan.
- Evenly sprinkle 1 box (15.25 ounces) yellow cake mix over the pumpkin mixture.
- Distribute ½ cup chopped pecans or walnuts evenly over the cake mix.
- Melt ½ cup (1 stick) unsalted butter and drizzle evenly over the nuts.
- Bake for 50-60 minutes, or until the topping is golden brown and the filling is set.
- Let cool completely in the pan. Once cooled, lift the crisp out of the pan using the parchment paper overhang.
- For the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), 8 ounces Cool Whip, and 2 cups powdered sugar until smooth and creamy.
- Frost the cooled crisp and refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
321 g
Sugar
2412g
Fat
664g
Carbs
299g
