Nothing captures the essence of fall quite like the warm aroma of pumpkin and spice filling your kitchen. This Pumpkin Crisp is the perfect autumn dessert — a rich, velvety pumpkin base topped with a buttery, golden crisp that crackles with each bite. It’s comforting, flavorful, and wonderfully simple to make, offering all the cozy satisfaction of pumpkin pie with half the effort.
The secret to this recipe lies in the combination of smooth pumpkin custard and the crumbly crisp topping made from yellow cake mix and melted butter. As it bakes, the layers meld beautifully — the pumpkin becomes silky and spiced, while the topping turns into a crunchy, caramelized crust that’s pure magic. The addition of chopped pecans gives each spoonful a toasty crunch, enhancing the dessert’s texture and nutty depth.
Perfect for Thanksgiving gatherings, potlucks, or just a chilly evening at home, this dessert is a true fall favorite. It’s quick to prepare, requires no pie crust, and fills the house with the irresistible scent of cinnamon, nutmeg, and butter. The first warm spoonful will have you coming back for seconds — and maybe even thirds.
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Whether you serve it with a scoop of vanilla ice cream or a dollop of whipped cream, this Pumpkin Crisp delivers comfort, flavor, and nostalgia in every bite. It’s the kind of simple, heartwarming dessert that defines the season.
Servings: 8
Total Time: 50 minutes
Ingredients
- 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 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger)
- 1 box yellow cake mix (dry)
- ¾ cup unsalted butter, melted
- ½ cup chopped pecans (optional)
Instructions:
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