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Pumpkin Crisp Plus Lower Fat Variations

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“This is my husband's favorite dessert. We got the recipe from his uncle Larry. I have made it for my family and it has been requested that I bring it to Thanksgiving again this year. I also made it for a BBQ this summer, and a friend who came to the BBQ asked for the recipe so she could make it for Thanksgiving. It's great anytime, but its a must in my house for Thanksgiving.”
READY IN:
1hr 20mins
SERVES:
15
YIELD:
15 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together; Evaporated milk, pumpkin, eggs, sugar, cinnamon. Pour into a greased 9x13 pan.
  2. Sprinkle cake mix over top.
  3. Melt butter. Pour slowly over top of cake mix. Checker pattern works well.
  4. Cook 1 hour @ 350 degrees. Cool 2 hours before icing.
  5. Mix with a mixer, cool whip, cream cheese, and powdered sugar until smooth. Spread on top.
  6. Optional topping- pecans, or walnuts.
  7. Refrigerate.
  8. Not as good if made ahead of time. The cake mix becomes soft. Best the same day. Or make the night before.
  9. Less fat variations.
  10. (Sub 2 egg whites and 1 whole egg).
  11. (3/4 cup sugar).
  12. (1/2 cup powdered sugar).
  13. (fat free evaporated milk ).
  14. (1/2 tub cool whip).
  15. (4 oz cream cheese).

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