Description
Pumpkin Crisp is a cozy fall dessert that combines the creamy, spiced flavor of pumpkin pie with a crunchy, buttery oat and cake mix topping. Easy to make, crowd-pleasing, and perfect for any occasion.
Ingredients
For the Pumpkin Filling
1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
1 (12 oz) can evaporated milk
2 large eggs
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
For the Crisp Topping
1 box yellow or butter cake mix (just the dry mix)
1 cup old-fashioned oats
3/4 cup chopped pecans or walnuts (optional)
1 cup (2 sticks) unsalted butter, melted
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, and salt until smooth. Pour into dish.
3. In another bowl, mix cake mix, oats, nuts (if using), and a pinch of salt. Pour melted butter over and stir until crumbly.
4. Sprinkle topping evenly over filling. Do not press down.
5. Bake 45–55 minutes until golden brown and filling is set with a slight jiggle.
6. Cool 20–30 minutes before serving. Serve warm with vanilla ice cream.
Notes
Storage: Cover tightly and refrigerate up to 4 days or freeze up to 3 months.
Make Ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
Variations: Use gluten-free cake mix and oats for GF, coconut milk and dairy-free butter for DF, or omit nuts for nut-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 28g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg