Pumpkin Crisp
Pumpkin Crisp

Pumpkin Crisp

By Leslie Blythe  ,   

November 23, 2014

This Pumpkin Crisp is a delicious alternative to the classic pumpkin pie. What's not to love about sweet, moist, cake, pumpkin, and crunchy pecans? It's so easy to make and perfect for holiday entertaining. It will disappear very quickly, I guarantee it!

  • Prep: 5 mins
  • Cook: 1 hr
  • Yields: 10 Servings


1Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

2Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.


15 ounce can pumpkin

1 cup evaporated milk

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

18.25 ounce package butter-flavored yellow cake mix

1 cup pecans, chopped

1 cup butter, melted

Whipped Cream (optional)

Ground nutmeg (optional)


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