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Creamy Pumpkin Crisp

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.
Prep Time10 minutes
Cook Time1 hour
Cooling Time1 hour
Total Time2 hours 10 minutes
Servings: 12

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

Instructions

  • Butter a 9×13 pan and line the bottom with wax or parchment paper; butter again.
  • Preheat the oven to 350°F.
  • In a large bowl, mix eggs, sugar, cinnamon, pumpkin, and evaporated milk.
  • Pour pumpkin mixture into the prepared pan.
  • Sift cake mix evenly over the pumpkin filling.
  • Sprinkle pecans across the top.
  • Gently press the topping down into the batter.
  • Drizzle melted butter evenly over the entire surface.
  • Bake for 1 hour until set and golden.
  • Cool completely.
  • Invert the dessert onto a tray and peel away the parchment or wax paper.
  • Beat cream cheese, powdered sugar, and Cool Whip until smooth.
  • Spread frosting over the cooled crisp.
  • Slice and serve!

Notes

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.