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PUMPKIN CRISP

This recipe was shared via the Big Green Egg cookbook. Courtesy: Roger in Charleston, from: Ross Fraser on October 13, 2015.

16 oz. canned pumpkin

3 eggs

1/2 cup sugar

1/2 tsp cinnamon

15 oz. sweetened condensed milk

1 box yellow cake mix

1 cup chopped nuts

1 cup butter or margarine (melted and cooled)

1 cup Cool Whip

1/2 cup confectioner's sugar

8 oz. cream cheese

~Line bottom and sides of 9"x13" pan with waxed paper

~Mix pumpkin, eggs, milk, sugar and cinnamon.  Pour into pan. Mix dry cake mix with nuts. Sprinkle evenly over pumpkin mixture.  Spook over cake mix evenly. 

~ Bake at 350 for 50-60 minutes.

~ When completely cool, invert on tray, remove wax paper.

~Mix cream cheese, Cool Whip, and confectioner's sugar for frosting. Frost, then refrigerate.

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