Pumpkin Crisp

Submitted by tammy dalton

"Unlike most Crisps the crisp is on the bottom. It is cooked with the crisp on top and after it is baked it is flipped out and frosted. I love this and every time I take it somewhere I am always asked for the recipe. Note Others have tried making this without flipping it over. This changed the taste and it is not as good."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 24

ingredients

• 16 ounces pumpkin
• 15 ounces sweetened condensed milk
• 1⁄2 cup sugar
• 1 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 3 eggs
• 1 cup butter, melted
• 1 (15 1/4 ounce) package yellow cake mix
• 1 cup pecans or 1 cup walnuts
• frosting
• 8 ounces cream cheese
• 3⁄4 cup whipped topping
• 1⁄2 cup confectioners' sugar

directions

1. Line bottom and sides of a 9 x 13 pan with waxed paper. Mix pumpkin, milk sugar, cinnamon, nutmeg and eggs. Pour dry cake mix over the about mixture. Pat nuts evenly onto dry mixture. Spoon melted butter evenly over nuts. Bake at 350 for 50-60 minute Carefully invert into tray. Remove waxed paper and let cool. Combine frosting ingredients, mixing well frost and refrigerate.