PUMPKIN CRISP
This pumpkin crisp is a super easy recipe to make and wonderful topped with ice cream or whipped topping.
❤️WHY WE LOVE THIS RECIPE
This pumpkin crisp is so easy to make and perfect for any holiday gathering! The crisp topping really is wonderful with ice cream or whipped cream. This dessert is also great for any potluck, the flavors are delicous. We use a yellow cake mix to make the topping and find that it works very well.
SWAPS
We use pumpkin pie spice but you could switch it out for cinnamon. We use heavy cream, we have also made it with evaporated milk and it was great. We use a yellow cake mix but I do think a spice cake would be good too, as somone recommended in the comments.
OTHER PUMPKIN RECIPES
Pumpkin Crisp
Ingredients
- 1 15 ounce can 100% pumpkin
- 1 cup heavy cream can use evaporated milk
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 1 15.25 ounce box yellow cake mix
- 1/2 cup brown sugar
- 1 cup quick cooking oats
- 1/2 teaspoon ground nutmeg
- 1 cup chopped nuts pecans or walnuts
- 1 cup or 16 tablespoon or 2 sticks butter melted
Instructions
- Combine pumpkin, evaporated milk, sugar, vanilla extract, pumpkin pie spice and mix with a mixer. Add to a 9 x 13 baking dish spreading over bottom of dish.
- In a bowl whisk together cake mix, brown sugar, oats and ground nutmeg. Spread over pumpkin mixture in dish. Sprinkle nuts on top. Pour melted butter over all making sure the entire top is wet with the butter.
- Bake in preheated 350 degree oven for 50 to 55 minutes until top is browned.
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I want to try this with Hubbard squash instead. I used it to replace my pumpkin pies. What do you think?
I think that could work!
Do you use salted or unsalted butter in this recipe?
Thanks for another great recipe!
We use unsalted but either will work.
Do you think I could use applesauce for part of the butter?
I’ve never made it that way but you can try it! Thanks!
I do not like oats. Is there something anyone can suggest to replace oats with?
This is unbelievably good! I had to veganize it but no problem. The cake mix is vegan and you can buy vegan evaporated milk (I got at Wegmans). I also had to use vegan butter. Now I would MUCH rather make as is written, but my husband is vegan so I sacrifice…still very good.
My family loved this! As the weather turned a little cooler we were ready for a pumpkin recipe. I found this on Pinterest, and made it with my son. This is very rich, especially with vanilla ice cream and some whipped cream. I will definitely make this again this fall.
I made this with a Can of Sweet Potatoes and a Spice Cake. Turned out Scrumptious
I make this a lot, only I call it Pumpkin Dump Cake. Love it.
I just finished the Winter edition of Front Porch mag. I truly enjoyed it as I have the other editions. It ‘s a joy to read. Please continue the mag I love reading when you had your store. I have followed you for a long time and have tried many of your recipes always are winners. Keep up the good work girls. Merry Christmas and A Happy 2019.
Thank you so much Noel for such a kind comment about the magazine. I am so glad you enjoy it so much and thank you for being such a wonderful supporter of The Southern Lady Cooks! Have a wonderful week! Merry Christmas and Happy New Year 🙂
This is a great recipe and want to tell you that the Front Porch Magazine is beautiful
and has so much content to enjoy. Thank you!
So glad you love this recipe and thank you so much for the kind comments about the magazine! Have a wonderful week 🙂
YUM need to try this!