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Pumpkin Crisp

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A delightful dessert that combines creamy pumpkin with a cake-like crunch, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Mixture
  • 1 can 15 oz pumpkin purée
  • 1 can 12 oz evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract Or use maple extract for a twist.
  • 1 tablespoon pumpkin pie spice Or substitute with 2 teaspoons cinnamon + ½ teaspoon nutmeg + ½ teaspoon ginger.
Crunchy Topping
  • 1 box 15.25 oz yellow cake mix (dry)
  • ¾ cup unsalted butter, melted

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. Pour the pumpkin mixture into a greased 9×13-inch baking dish.
  4. Evenly sprinkle the dry yellow cake mix over the pumpkin layer.
  5. Drizzle the melted butter evenly over the cake mix, ensuring to cover it thoroughly.
Baking
  1. 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.
  2. Remove from the oven and let cool slightly before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 2gSugar: 20g

Notes

Pumpkin Crisp is best served warm, perhaps with vanilla ice cream or whipped cream. Drizzle with caramel sauce for extra indulgence. Store leftovers in the refrigerator for up to 3-4 days or freeze for longer storage.
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