Ingredients for Pumpkin Crisp Plus Lower Fat Variations
- Yellow Cake Mix
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- Salted Butter
- 1 cup granulated sugar
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 (12 ounce) can evaporated milk
- 8 ounces Cool Whip, thawed
- 4 ounces cream cheese, softened
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How to Make Pumpkin Crisp Plus Lower Fat Variations
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the evaporated milk, pumpkin puree, eggs, sugar, and cinnamon until well combined.
- Pour the pumpkin mixture into a greased 9x13 inch baking pan.
- Evenly sprinkle the yellow cake mix over the pumpkin layer.
- In a small bowl, melt the butter completely.
- Slowly pour the melted butter over the cake mix, creating a checkerboard pattern or just pouring it evenly.
- Bake for 60-70 minutes, or until the topping is golden brown and the filling is set.
- Let cool completely for at least 2 hours before icing.
- While the crisp cools, prepare the icing: In a mixing bowl, beat together the cream cheese, powdered sugar, and Cool Whip until smooth and creamy.
- Spread the icing evenly over the cooled crisp.
- Optional: Sprinkle with chopped pecans or walnuts for added crunch.
- Refrigerate for at least 30 minutes before serving. Best served the same day, but can be made the night before. Note that the cake mix may soften slightly if made ahead of time.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
160g
Fat
81g
Carbs
18g
