Pumpkin Pie Crisp
A cozy fall dessert that tastes like pumpkin pie with a crunchy pecan streusel topping — easier to make, but just as comforting as the classic pie.
Servings: 12 servings
Calories: 365kcal
Equipment
- 9x13-inch baking dish
- mixing bowls
- whisk
- measuring cups and spoons
- oven
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1 cup evaporated milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin filling.
- Top with chopped pecans, then drizzle melted butter evenly over the top.
- Bake for 40–45 minutes, until the topping is golden brown and the filling is set.
- Remove from oven, let cool slightly, and serve warm with whipped cream or ice cream.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate autumn treat. Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.