Go Back

Pumpkin Pie Crisp

An easy and delicious alternative to traditional pumpkin pie, featuring a creamy pumpkin base topped with a crunchy, cinnamon-sweet crumble.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Pumpkin Filling
  • 1 can Pure pumpkin puree Not pumpkin pie filling.
  • 2 large Eggs
  • 1 cup Granulated sugar A blend of white and brown sugar is recommended.
  • 1 cup Evaporated milk For extra creaminess.
  • 1 teaspoon Vanilla extract Real vanilla is preferred.
  • 1 teaspoon Cinnamon
  • 0.5 teaspoon Nutmeg
  • 0.25 teaspoon Cloves Optional for added spice.
Crisp Topping
  • 1 box Yellow cake mix The box kind.
  • 0.5 cup Melted butter For drizzling over the cake mix.
  • 0.5 cup Chopped nuts (pecans or walnuts) Optional, for extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, stir together pumpkin puree, eggs, sugars, evaporated milk, vanilla, cinnamon, nutmeg, and cloves.
  3. Pour the pumpkin mixture into a casserole or baking dish.
  4. Sprinkle the yellow cake mix over the pumpkin layer.
  5. Drizzle melted butter over the cake mix and add chopped nuts if using.
Baking
  1. Bake in the preheated oven for 30 minutes or until the top is golden and crispy.
  2. Let cool for a few minutes before serving.
  3. Serve warm, preferably with a scoop of vanilla ice cream.

Notes

For variations, consider adding maple syrup for moisture, toasted mini marshmallows towards the end of baking, or chocolate chips. Store leftovers in the fridge for up to 3-4 days and enjoy warm.