Pumpkin Crisp

I thought I had died and gone to pumpkin heaven when I first tasted this recipe! This can be made in (2) 8×8 pans instead of a 9×13. This way you can share a batch with a good friend. Enjoy!


1 12 oz. can evaporated milk
2 15 oz. cans pumpkin
1 cup sugar
2 eggs
1 box yellow cake mix (I like to use cinnamon swirl)
1 cup chopped pecans, toasted
2 sticks butter, melted
1 t. cinnamon


8 oz. cream cheese, softened
1 1/2 c. powdered sugar
8 oz. cool whip


1. Grease 9×13 pan. Mix milk, pumpkin, sugar, eggs and cinnamon. Spread in pan.

2. Sprinkle with cake mix and pour butter over this. Sprinkle with nuts. Bake at 325 for 60 minutes. Cool.

3. Combine icing ingredients and spread over cooled cake.

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