Pumpkin Crisp

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice until the mixture is smooth and well blended.
Pour the pumpkin mixture evenly into the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer, making sure not to stir it in.
Drizzle the melted butter evenly across the top of the cake mix to moisten it completely.
Sprinkle chopped pecans over the top if desired for added crunch.
Bake for 40–45 minutes, or until the top is golden brown and crisp.
Allow to cool slightly before serving to let the layers set.

Spiced Apple Twist: Replace half of the pumpkin purée with apple pie filling for a fall fruit fusion.
Maple Pecan Crisp: Drizzle maple syrup over the top before baking for added sweetness and depth.
Chocolate Pumpkin Crisp: Add a handful of chocolate chips between the pumpkin layer and cake mix for a rich, indulgent touch.
Gluten-Free Option: Use a gluten-free yellow cake mix for an easy substitution.

For best texture, don’t mix the cake mix into the pumpkin — just sprinkle and drizzle the butter on top.
Use cold butter for extra crumbly topping if you prefer a coarser texture.
Allow the crisp to cool for at least 10 minutes before serving so the layers can firm up.
Serve warm with vanilla ice cream or whipped cream for a classic finish.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven to restore the crispness.