Verna's Pumpkin Crisp

Better than pumpkin pie! In the style of an upside down cake, you flip after baking then top with a sweetened cream cheese spread.

Pumpkin Crisp


1 16-ounce can pumpkin
1 12-ounce can evaporated milk
1 cup sugar
3 eggs
1/2 teaspoon cinnamon
1 package yellow cake mix
1/2 cup margarine, melted and cooled
1 cup chopped walnuts


Preheat oven 350 degrees. Line 13x9x2 pan with wax paper.

Combine first five ingredients until smooth; pour into pan. Sprinkle dry cake mix on top of mixture and pat lightly. Sprinkle nuts on top of cake mix and pat lightly. Pour margarine over all.

Bake 50 to 60 minutes until firm. Let cool and then turn over onto serving platter. Remove wax paper.



1 8-ounce package cream cheese
1/2 cup powdered sugar
3 cups Cool Whip


In a large bowl, blend topping ingredients until smooth then spread over crisp.

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