Pumpkin Crisp
Pumpkin Crisp is one of those quintessential desserts that can elevate any fall gathering. The moment the weather turns crisp and leaves start to fall, many of us crave the cozy flavors of pumpkin spice and indulge in warm, comforting treats. This recipe not only captures that nostalgia but also creates a delightful harmony of creamy pumpkin and cake-like crunch, all drizzled with melted butter. Perfect for holiday feasts, family get-togethers, or simply to treat yourself, it’s a dish that invites warmth and cheer into any home.
Why you’ll love this dish
You might be wondering why Pumpkin Crisp is a must-try. First, it’s incredibly easy to make, even for kitchen novices. With just a handful of accessible ingredients, this recipe doesn’t break the bank and won’t consume your entire day. It’s an ideal choice for busy weeknights or when unexpected guests swing by, as it bakes up beautifully and lends a festive feel to any table.
“This Pumpkin Crisp is simply divine! Everyone at our Thanksgiving dinner went back for seconds. I love how it’s both creamy and crunchy.” – Sarah, pumpkin enthusiast.
Preparing Pumpkin Crisp
Ready to whip up this delightful dessert? The steps are straightforward and streamlined. Here’s a brief overview of how this recipe unfolds: First, you’ll blend the pumpkin purée with eggs and spices, then layer it in your baking dish. Next comes the cake mix and a generous pour of melted butter to create that beautiful crispy top. Finally, you’ll bake until golden perfection. Simple as that!
What you’ll need
Gather these items to bring this delightful Pumpkin Crisp to life:
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (or substitute with 2 teaspoons cinnamon + ½ teaspoon nutmeg + ½ teaspoon ginger)
- 1 box (15.25 oz) yellow cake mix (dry)
- ¾ cup unsalted butter, melted
Feeling adventurous? Consider swapping out the vanilla for a splash of maple extract for a unique twist!
Step-by-step instructions
Now, let’s dive into the preparation of your Pumpkin Crisp. Follow these clear steps for delicious results:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and well blended.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish.
- Evenly sprinkle the dry yellow cake mix over the pumpkin layer.
- Drizzle the melted butter evenly over the cake mix, ensuring to cover it thoroughly.
- Bake for 40-45 minutes, or until the top is golden brown, and the filling is set. A toothpick inserted into the center should come out clean.
- Remove from the oven and let cool slightly before serving.
Best ways to enjoy it
Pumpkin Crisp is best served warm, perhaps alongside a scoop of vanilla ice cream or a dollop of whipped cream for that extra indulgence. Drizzling caramel sauce on top elevates it even further. Consider pairing this dessert with a spiced chai or a rich cup of coffee to round out the experience perfectly.
Keeping leftovers fresh
If you’re lucky enough to have leftovers (which is rare!), storing this Pumpkin Crisp is a breeze. Allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container to keep it fresh. It can last in the refrigerator for up to 3-4 days. For longer storage, consider freezing individual portions. Just make sure they are wrapped securely to prevent freezer burn.
Pro chef tips
- For an extra crispy topping, use a little bit of brown sugar mixed in with your dry cake mix. This gives a caramelized texture that’s irresistible.
- If you want to reduce sugar, you can substitute a part of the granulated sugar with a natural sweetener, but keep in mind that it may alter the flavor slightly.
- Make sure to mix the wet ingredients well to avoid any lumps in your pumpkin mixture for a smooth and creamy texture.
Creative twists
Feel free to explore variations of this classic recipe. Consider adding chocolate chips for richness or chopped pecans or walnuts for added crunch. Vegan adjustments can also be made by substituting eggs with flaxseed meal and using coconut or almond milk instead of evaporated milk.
Your questions answered
Q: What is the prep time for Pumpkin Crisp?
A: The prep time is about 15 minutes, with an additional bake time of 40-45 minutes.
Q: Can I freeze Pumpkin Crisp?
A: Absolutely! Just make sure it’s cooled and wrapped properly, and it can be frozen for up to three months.
Q: What can I use instead of pumpkin pie spice?
A: You can substitute it with a mix of cinnamon, nutmeg, and ginger as mentioned in the ingredients section.
Q: Can this be made gluten-free?
A: Yes! Simply use a gluten-free yellow cake mix, and you’ll still achieve a fantastic result.
With this creamy and crunchy dessert, you’re bound to impress your friends and family alike. Embrace the flavors of fall and enjoy a slice of homemade warmth!
Pumpkin Crisp
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and well blended.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish.
- Evenly sprinkle the dry yellow cake mix over the pumpkin layer.
- Drizzle the melted butter evenly over the cake mix, ensuring to cover it thoroughly.
- Bake for 40-45 minutes, or until the top is golden brown, and the filling is set. A toothpick inserted into the center should come out clean.
- Remove from the oven and let cool slightly before serving.
