Verna’s Pumpkin Crisp
By Yankee Magazine|Dec 02 2004|
Better than pumpkin pie! In the style of an upside down cake, you flip after baking then top with a sweetened cream cheese spread.
Pumpkin Crisp
Ingredients
1 16-ounce can pumpkin
1 12-ounce can evaporated milk
1 cup sugar
3 eggs
1/2 teaspoon cinnamon
1 package yellow cake mix
1/2 cup margarine, melted and cooled
1 cup chopped walnuts
Instructions
Preheat oven 350 degrees. Line 13x9x2 pan with wax paper.
Combine first five ingredients until smooth; pour into pan. Sprinkle dry cake mix on top of mixture and pat lightly. Sprinkle nuts on top of cake mix and pat lightly. Pour margarine over all.
Bake 50 to 60 minutes until firm. Let cool and then turn over onto serving platter. Remove wax paper.
Topping
Ingredients
1 8-ounce package cream cheese
1/2 cup powdered sugar
3 cups Cool Whip
Instructions
In a large bowl, blend topping ingredients until smooth then spread over crisp.
I have been making this recipe for some time now! It’s a local favorite in Hawaii called “Pumpkin Crunch” and I always serve this super easy mouth-watering dessert for Thanksgiving as a sweet indulgence!