This pumpkin crisp recipe has a rich layer with classic fall flavors of pumpkin, nutmeg and cinnamon, then it’s topped with a crunchy pecan crumble! It’s the perfect pumpkin dessert for fall, and a delicious pumpkin pie alternative.
Confession: I grew up thinking I didn’t like pumpkin. I avoided pumpkin pie, and I would run away from things like this pumpkin crisp recipe.
As I got older, I started trying savory recipes, like pumpkin soup. Then I decided this pumpkin smoothie was an exception. Next came these amazing pumpkin spice rice krispie treats. I started baking with it, making delicious crowd-pleasers, like cake mix pumpkin bread.
By the time I tried my first pumpkin spice latte, I couldn’t deny it — I actually liked pumpkin! I’m still not a huge fan of pumpkin pie, but now I know that’s because of the texture – it has nothing to do with the ingredients themselves!
You’ll find plenty of delicious fall flavors here! Our homemade apple pie filling is a real winner, and so is this apple butter recipe. Finally, get a taste of something savory with butternut squash lentil soup.
Speaking of texture, this pumpkin crisp recipe is the perfect pie alternative, especially if you’re someone who needs a bit of crunch to balance out that almost-too-smooth pumpkin puree.
How to Make Pumpkin Crisp
Pumpkin crisp is a delicious fall dessert, and it’s very easy to make! A combination of canned pumpkin, evaporated milk and yellow cake mix are the main ingredients in the base of the recipe. The topping gets its crunchiness from nutty pecans.
You can enhance the flavor of your pumpkin crisp by doing one simple additional step: toast your pecans before starting this recipe!
What does toasting pecans do?
Toasting pecans is an easy to to enhance their flavor and make them crispier.
Toasting nuts draws their natural oils to the surface. It deepens their color and also improves their texture.
How to toast pecans in the microwave
You can easily toast pecans on the stovetop, in the microwave or in the oven. I think toasting them in the microwave is the fastest and most foolproof method (meaning: they won’t burn as easily). So today I’m sharing how to microwave toast pecans.
- Put 1 cup of pecans and 1/2 tablespoon butter into a microwave-safe bowl.
- Microwave 30 seconds, stir to coat pecans with the butter.
- Microwave 1 minute. Stir.
- repeat step 3 until the pecans are fragrant and just toasted.
The secret to microwaving any nuts to toast them is to remember that you’re heating the nut from the inside, and nuts hold their heat.
That means they’ll continue to cook for a bit after you take them out of the microwave. It’s best to cook them until they just start to look darker and smell nuttier. They’ll get a bit toastier as they sit after cooking.
Recipe for pumpkin crisp
Scroll to the end of this page for a full and printable recipe card of this post, including all measurements and instructions.
I understand that not everyone likes to read all the extra questions and details that go along with the recipe. If that’s you, just keep scrolling.
Here are the ingredients you need to gather before you get started baking:
- Canned pumpkin
- Evaporated milk
- Sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Yellow cake mix
- Pecans
- Butter
Instructions
Preheat your oven at 350 degrees. Grease a 9×13 glass baking dish or spray with nonstick cooking spray.
Stir the canned pumpkin, evaporated milk, sugar, vanilla, cinnamon and ginger. Pour this mixture into your prepared baking dish.
Evenly sprinkle the powdered cake mix over the pumpkin mixture, then top the dry cake mix with chopped pecan pieces.
Melt the butter and drizzle it over the pecans as evenly as you can. It will pool a bit in places. That’s ok!
The melted butter will bake into the crisp and no one will know that you didn’t even have to mix the butter into the other ingredients.
Bake for 1 hour, or until the the top is golden brown.
Check the progress at about 40 minutes. If the pecans on top are starting to look too brown, just loosely cover the dish with foil to protect them from direct heat.
Allow the pumpkin crisp to rest for at least 10 minutes before serving.
This recipe is delicious served hot with vanilla or cinnamon ice cream. It can also be served with whipped cream or on its own.
Yield: 16
Pumpkin Crisp
This pumpkin crisp recipe is the perfect fall dessert! Classic fall flavors of pumpkin, nutmeg and cinnamon are combined in a rich base, and it's topped with a crunchy pecan crumble. It's the perfect pumpkin dessert for fall, and a delicious pumpkin pie alternative.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Ingredients
- 1 15 ounce can pumpkin puree
- 1 cup sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1 18.25 ounce package yellow cake mix
- 1 cup pecans, chopped
- 1 cup butter, melted
- 1 tablespoon butter (optional, if toasting pecans)
Instructions
- Preheat your oven at 350 degrees. Grease a 9×13 baking dish or spray with nonstick cooking spray.
- Stir together the canned pumpkin puree, sugar evaporated milk, vanilla, cinnamon and nutmeg until well blended with no lumps. Pour this mixture into your prepared baking dish.
- Evenly sprinkle the powdered cake mix over the pumpkin mixture, then top the dry cake mix with chopped pecan pieces.
- Drizzle the melted butter evenly over the pecan pieces.Bake for 1 hour, or until the the top is golden brown.
Notes
For extra flavor, you can toast your pecans in the microwave before adding them to the recipe!
Here's how to toast your pecans:
- Put 1 cup of pecans and 1/2 tablespoon butter into a microwave-safe bowl.
- Microwave 30 seconds, stir to coat pecans with the butter.
- Microwave 1 minute. Stir.
- repeat step 3 until the pecans are fragrant and just toasted.
Nutrition Information:
Yield:
16Serving Size:
1
Amount Per Serving:Calories: 360Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 37mgSodium: 363mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 3g
