Why Make This Recipe
This Pumpkin Crisp is a great choice for a fall dessert. It combines the cozy flavors of pumpkin pie with a crunchy topping. Whether you’re celebrating Thanksgiving or just enjoying a crisp autumn day, this dessert will please everyone at your table. It’s simple to make and sure to impress your family and friends.
How to Make Pumpkin Crisp
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 package (about 1 cup) yellow cake mix
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter, melted
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, evaporated milk, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until smooth.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the yellow cake mix evenly over the pumpkin filling.
- Add the chopped nuts on top of the cake mix.
- Drizzle the melted butter over the top.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are bubbly and the top is golden brown.
- Let it cool slightly before serving.
How to Serve Pumpkin Crisp
Serve this Pumpkin Crisp warm with a scoop of vanilla ice cream or whipped cream on top. It also tastes great on its own. You can slice it into squares for easy serving.
How to Store Pumpkin Crisp
To store leftovers, place them in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also cover the dish with plastic wrap or aluminum foil.
Tips to Make Pumpkin Crisp
- For extra flavor, add a pinch of ginger or cloves to your pumpkin mixture.
- Make sure the cake mix is evenly sprinkled to get a nice crunchy layer.
- Use fresh pumpkin if you prefer, but make sure to cook and puree it properly.
Variation
You can try using different nuts, such as almonds or pecans, depending on your taste. For a twist, mix in chocolate chips or dried cranberries into the pumpkin filling.
FAQs
1. Can I make Pumpkin Crisp ahead of time?
Yes, you can prepare the pumpkin filling the day before and assemble it just before baking.
2. Is there a gluten-free option for this recipe?
You can use gluten-free cake mix to make this dessert gluten-free.
3. Can I freeze Pumpkin Crisp?
Yes, you can freeze it. Make sure it is in an airtight container and it can last in the freezer for up to 2 months. Thaw in the refrigerator before serving.
