PUMPKIN CRISP

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Pumpkin crisp is one of our favorite recipes.

Pumpkin Crisp

Once you make this pumpkin crisp, you will return to make it again and again.  If there is anything my family likes, it is pumpkin and we cannot wait for that time of the year when everything is all about pumpkin food.  We also love cinnamon and if you put the two together that is just one of our favorite things to eat.  Serve this great dish topped with ice cream or whipped cream for a dessert your guests will love and ask for the recipe.  Take this to any gathering or holiday function and you won’t bring any home because it is delicious.  You might also like our recipe for pineapple crisp.

Pumpkin crisp is wonderful on a buffet table.

1 (15 ounce) can 100% pumpkin

1 cup evaporated milk

1/2 cup white granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

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

Combine pumpkin, evaporated milk, sugar, vanilla extract, ground cinnamon 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.  Makes 8 to 10 servings.  Enjoy!

Pumpkin Crisp

Pumpkin Crisp
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

This crisp is full of pumpkin, cinnamon and pecans. You'll find yourself making this over and over again.

Course: Dessert
Cuisine: American
Keyword: Pumpkin Crisp
Author: The Southern Lady Cooks
Ingredients
  • 1 15 ounce can 100% pumpkin
  • 1 cup evaporated milk
  • 1/2 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 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
  1. Combine pumpkin, evaporated milk, sugar, vanilla extract, ground cinnamon and mix with a mixer.  Add to a 9 x 13 baking dish spreading over bottom of dish.
  2. 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.
  3. Bake in preheated 350 degree oven for 50 to 55 minutes until top is browned.

Don’t forget to pin pumpkin crisp. Pumpkin Crisp

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7 Comments

  1. I made this with a Can of Sweet Potatoes and a Spice Cake. Turned out Scrumptious

  2. I make this a lot, only I call it Pumpkin Dump Cake. Love it.

  3. 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.

    • The Southern Lady says:

      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 🙂

  4. 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!

    • The Southern Lady says:

      So glad you love this recipe and thank you so much for the kind comments about the magazine! Have a wonderful week 🙂

  5. YUM need to try this!

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