Go Back
Pumpkin Pie Crisp
Michonne Zendaya

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

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

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • oven

Method
 

  1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish.
  4. Sprinkle the dry cake mix evenly over the pumpkin filling.
  5. Top with chopped pecans, then drizzle melted butter evenly over the top.
  6. Bake for 40–45 minutes, until the topping is golden brown and the filling is set.
  7. 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.