Description
Fall’s favorite dessert just got even better! This Pumpkin Crisp combines velvety pumpkin custard with a crunchy, buttery topping that’ll make you forget all about pumpkin pie.
Ingredients
Scale
- 15 oz (425g) canned pumpkin puree (not pumpkin pie filling)
- 12 oz (354ml) evaporated milk
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 box (15.25 oz/432g) yellow cake mix
- 1 cup (220g) unsalted butter, melted
- 1 cup (100g) chopped pecans or walnuts
- ½ cup (100g) brown sugar, packed
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
- Pour the pumpkin mixture into your prepared baking dish and spread evenly.
- In a separate bowl, mix the dry cake mix with brown sugar and cinnamon, then sprinkle this mixture evenly over the pumpkin layer.
- Drizzle the melted butter over the cake mix layer as evenly as possible.
- Scatter the chopped nuts across the top.
- Bake for 50-55 minutes, until the top is golden brown and a knife inserted into the center comes out mostly clean.
- Allow to cool for at least 15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream if desired.