Creamy Pumpkin Crisp is a rich, layered fall dessert featuring velvety pumpkin custard, a buttery cake-mix crumble topping, crunchy pecans, and a smooth cream cheese–Cool Whip frosting. It bakes beautifully in a 9×13 pan, slices cleanly, and tastes like a cross between pumpkin pie and a crisp—creamy, crunchy, and irresistibly comforting.

Why You’ll Love This Recipe

You’ll love this recipe because it delivers big autumn flavor with minimal effort. Using cake mix as the topping creates a buttery, crisp layer that perfectly contrasts with the creamy pumpkin filling. The added pecans give an irresistible crunch, while the fluffy cream cheese topping adds a dreamy finish. It’s easier than pie, perfect for holidays, potlucks, and family gatherings.

Creamy Pumpkin Crisp

Creamy Pumpkin Crisp is the ultimate fall comfort dessert—creamy, crunchy, sweet, and perfectly spiced. If you love pumpkin pie but want something even easier and more decadent, this dessert is the best of both worlds. It layers smooth pumpkin custard under a buttery, golden crisp topping that delivers both texture and flavor.

The base is made with simple pantry ingredients: canned pumpkin, evaporated milk, cinnamon, sugar, and eggs. These combine into a silky, custard-like filling that tastes warm, cozy, and full of classic pumpkin spice notes. It bakes beautifully, creating a smooth and flavorful foundation for the crisp topping.

Instead of a traditional crumble, this recipe uses boxed cake mix—specifically the Duncan Hines Golden Butter Recipe cake mix. When sifted over the pumpkin filling and drizzled with melted butter, the mix transforms into a lightly crunchy, golden crisp layer that is incredibly satisfying. It’s one of the easiest ways to make a crumble topping with zero guesswork.

The pecans add an amazing nutty crunch that takes this dessert to the next level. Whether you use one cup or a generous two cups, they toast beautifully in the oven, elevating both flavor and texture. Every bite becomes a delicious mix of creamy pumpkin and buttery, crunchy topping.

One of the standout features of this recipe is the frosting. Instead of serving the crisp plain, it’s topped with a luscious blend of cream cheese, powdered sugar, and Cool Whip. This creates a smooth, fluffy, lightly sweetened layer that pairs perfectly with the rich pumpkin base. It turns the dish into something that tastes like pumpkin pie meets pumpkin cheesecake.

The frosting also helps balance the sweetness of the crisp by adding creamy freshness. It complements the warm spices and buttery topping, making each bite more delicious than the last. This extra layer makes the dessert feel special and bakery-worthy, even though it’s incredibly easy to make.

Because this recipe is baked in a 9×13 pan, it’s a fantastic choice for feeding a crowd. It slices cleanly once cooled and inverted, making it perfect for potlucks, Friendsgiving gatherings, and holiday tables. The presentation is simple yet impressive—golden crisp on the bottom, creamy pumpkin in the middle, and fluffy frosting on top.

The ease of preparation makes it ideal for busy cooks. There’s no rolling, no crust, and no complicated steps. Everything layers right into the pan, bakes for an hour, and cools into a perfectly textured dessert. It requires little hands-on time but tastes like a slow, carefully crafted treat.

This versatile dessert can also be made ahead, which is a gift during busy fall and holiday seasons. You can bake it the night before, chill it, and frost it the next day. The flavors deepen over time, making it even better after a night in the fridge.

Creamy Pumpkin Crisp is everything you want in a fall dessert—rich, comforting, easy, and full of warm pumpkin flavor. It’s the kind of dessert that disappears quickly wherever it’s served and becomes an instant family favorite. If you’re looking for a no-fail pumpkin recipe to add to your fall traditions, this one belongs at the top of your list.

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Servings & Time

Servings: 12–16
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: ~2 hours 10 minutes

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Ingredients

Pumpkin Base

• 3 eggs, beaten

• 1 cup sugar

• 3/4 teaspoon cinnamon

• 1 (15 oz) can pumpkin

• 1 (12 oz) can evaporated milk

Crisp Topping

• 1 box Golden Butter Recipe cake mix (Duncan Hines)

• 1–2 cups chopped pecans (use 2 cups for extra crunch)

• 1 cup butter, melted

Creamy Frosting

• 8 oz cream cheese, softened

• 1/2 cup powdered sugar

• 3/4 cup Cool Whip

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Instructions

1. Butter a 9×13 pan and line the bottom with wax or parchment paper; butter again.

2. Preheat the oven to 350°F.

3. In a large bowl, mix eggs, sugar, cinnamon, pumpkin, and evaporated milk.

4. Pour pumpkin mixture into the prepared pan.

5. Sift cake mix evenly over the pumpkin filling.

6. Sprinkle pecans across the top.

7. Gently press the topping down into the batter.

8. Drizzle melted butter evenly over the entire surface.

9. Bake for 1 hour until set and golden.

10. Cool completely.

11. Invert the dessert onto a tray and peel away the parchment or wax paper.

12. Beat cream cheese, powdered sugar, and Cool Whip until smooth.

13. Spread frosting over the cooled crisp.

14. Slice and serve!

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Tips

Ingredient Substitutions

• Use pumpkin pie spice instead of cinnamon for a deeper flavor.

• Swap pecans for walnuts if preferred.

• Replace Cool Whip with homemade whipped cream.

Make-Ahead & Storage

• Refrigerate up to 4 days in an airtight container.

• Freeze unfrosted pumpkin crisp for 2–3 months.

• Add frosting only after thawing for best texture.

Serving Variations

• Top with caramel sauce.

• Add extra cinnamon or nutmeg to the filling.

• Serve chilled or lightly warmed.

Avoid Common Mistakes

• Don’t skip the parchment layer; it makes flipping much easier.

• Don’t stir the cake mix into the pumpkin filling—the layers should stay separate.

• Don’t frost until the crisp is fully cooled or the topping will melt.