As the leaves start to change and the air gets cooler, it’s time to break out the pumpkin recipes. And what better way to celebrate fall than with a warm and comforting pumpkin crisp? This recipe takes the classic pumpkin pie and turns it into a crunchy and delicious dessert that everyone will love. With a few simple ingredients, you can create a dessert that’s perfect for any occasion.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup melted butter
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt. Mix well.
- Pour mixture into a 9×13 inch baking dish.
- Sprinkle cake mix evenly over the top of the pumpkin mixture.
- Sprinkle chopped pecans over the cake mix.
- Drizzle melted butter over the top.
- Bake for 50-60 minutes, or until the top is golden brown and the filling is set.
- Let cool for a few minutes before serving.
Nutritional Information
Serving Size: 1/12 of recipe
Calories: 470
Total Fat: 25g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 500mg
Total Carbohydrates: 59g
Dietary Fiber: 2g
Sugars: 43g
Protein: 5g
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Equipment
- Large mixing bowl
- 9×13 inch baking dish
- Measuring cups and spoons
- Mixing spoon
Serving Suggestions
This pumpkin crisp is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the perfect dessert for Thanksgiving or any fall gathering.
Variations
If you don’t have yellow cake mix, you can use white cake mix instead. You can also swap out the pecans for walnuts or almonds, or leave them out entirely if you have a nut allergy. For a spicier pumpkin crisp, you can increase the amount of cinnamon, ginger, and cloves.
Substitutions
If you don’t have evaporated milk, you can use regular milk or cream instead. You can also use pumpkin pie spice instead of the individual spices listed in the recipe. And if you don’t have pecans, you can use any other type of nut or leave them out entirely.
Storage
This pumpkin crisp can be stored in the refrigerator for up to 3 days. To reheat, simply place in the oven or microwave until warmed through.
Tips
- Make sure to mix the pumpkin mixture well to ensure that all the spices are evenly distributed.
- Don’t skimp on the butter – it’s what gives the cake mix its crunchy topping.
- If the top starts to brown too quickly, cover the dish with foil and continue baking.
Notes
This recipe is adapted from The Pioneer Woman‘s Pumpkin Crisp recipe.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you’ll need to cook and puree it first. Make sure to use a sugar pumpkin or pie pumpkin, as they have a sweeter flavor than carving pumpkins.
Can I use a different type of cake mix?
Yes, you can use any type of cake mix that you like. Chocolate or spice cake mix would also work well in this recipe.
Can I freeze this pumpkin crisp?
Yes, you can freeze this pumpkin crisp for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then warm in the oven or microwave.
Final Thoughts
This pumpkin crisp recipe with yellow cake mix is the perfect way to celebrate fall. It’s crunchy, sweet, and full of warm spices that will make your house smell amazing. Plus, it’s easy to make and can be customized to your liking. Whether you’re serving it for Thanksgiving or just as a weeknight treat, this pumpkin crisp is sure to be a hit.