Description
This Pumpkin Crisp recipe is a deliciously easy fall dessert that combines the creamy, spiced pumpkin filling with a buttery cake mix topping, delivering the familiar flavors of pumpkin pie with the delightful texture of a crisp. Perfect for Thanksgiving or any autumn gathering, it’s served best warm with whipped cream or vanilla ice cream.
Ingredients
Scale
Pumpkin Filling
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Topping
- 1 box (about 15 ounces) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Serving
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and help with even baking.
- Mix pumpkin filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until the mixture is smooth and fully combined.
- Assemble the crisp: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly. Then sprinkle the dry yellow cake mix evenly over the pumpkin filling layer.
- Add the topping: Drizzle the melted unsalted butter evenly across the cake mix topping. If necessary, gently spread with a spoon to cover completely. Optionally, sprinkle the chopped pecans or walnuts over the top for extra texture and flavor.
- Bake the dessert: Place the dish in the preheated oven and bake for 50 to 55 minutes, or until the top turns golden brown and the center is set without being jiggly.
- Cool and serve: Remove from the oven and allow the crisp to cool for at least 15 minutes before serving. This dessert can be served warm or chilled, topped with whipped cream or vanilla ice cream as desired.
Notes
- This dessert combines the flavors of pumpkin pie with the texture of a crisp for a unique fall treat.
- For added crunch, you can mix crushed graham crackers or oats into the cake mix topping before baking.
- Leftovers should be refrigerated and will keep well for up to 4 days. Reheat gently before serving to regain warmth and freshness.
Nutrition
- Serving Size: 1 square (about 1/12 of recipe)
- Calories: 310
- Sugar: 26 g
- Sodium: 340 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
