Pumpkin Crisp

5.0

(6)

5 Reviews

Shortcut ingredients make this fall dessert a snap.

By

Southern Living Test Kitchen

Updated on August 25, 2023

Southern Living Pumpkin Crisp in the pan with a serving scooped out and topped with whipped cream — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Prep Time:

15 mins

Bake Time:

1 hr 5 mins

Stand Time:

10 mins

Total Time:

1 hr 30 mins

Servings:

8 to 10

Moist cake, sweet pumpkin, and crunchy pecans—all the best parts of this pumpkin crisp. What's not to love?

One of our staffers, who shall remain anonymous, ate half a pan of this easy and fabulous fall dessert. The just-right balance of spice and sweetness makes it easy to go back for spoonful after spoonful. You can add a bit more sweetness with some whipped cream or a scoop of vanilla ice cream on top, though by itself, it's a wonderfully moist and crave-able dessert.

The second best part about it? How easy it is to make. While not technically a dump cake, this is about as close as you can get to a mix-it-and-walk-away dessert. That's precisely why it's so great for busy fall nights or even the holiday dinner buffet when you want something everyone will eat and love—but it won't take you hours to make.

Ingredients

1 (15-oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 (15.25-oz.) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream (optional)
Ground nutmeg (optional)

Directions

Combine ingredients:

Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish.

Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake crisp:

Bake at 350°F for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving.

Serve warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired.

Caitlin Bensel; Food Stylist: Torie Cox