Need an easy dessert for Thanksgiving? Prepared in less than 10 minutes and make ahead friendly, this Pumpkin Crisp will bring a major fall mood to the table.
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Fall desserts are the best desserts. I said it. Maybe it’s the pumpkin. Maybe it’s the rich, buttery goodness. But either way, I want them all.
And this Pumpkin Crisp is at the top of the list. A rich, pumpkin pie layer topped with a crumbly crisp topping. It’s just what Thanksgiving ordered.
Like Pumpkin Pie, But Better
If you love pumpkin but aren’t a big fan of pumpkin pie, this is the dessert for you.
It seems like the mushy texture is what gets people when it comes to pumpkin pie. We fix that problem in a few ways with this Pumpkin Crisp while still providing those warm, fall flavors.
The pumpkin layer has some definite pumpkin pie vibes but with a bit more density. And the crispy, crumbly, buttery topping provides SO much texture. No soggy crusts here.
So it’s not overwhelmingly mushy like pumpkin pie often seems to be. That difference in textures adds so much goodness.
Ingredients for Pumpkin Crisp
How to Make Pumpkin Crisp
This dessert is one of the easiest around. You’ll have it prepped and ready for the oven before it’s even preheated.
Whisk together the pumpkin puree, egg, evaporated milk, sugar and pumpkin pie spice in a bowl. Pour into a greased 8×8 pan and set aside.
Place the cake mix in another bowl and drizzle in the melted butter. Mix together until the cake mix is crumbly and you no longer see any dry spots.
Sprinkle the cake mix crumble over the pumpkin mixture and it’s time to bake.
Make It Ahead of Time
This dessert is super flexible and can definitely be made the day before serving. Simply bake it as directed then allow it to cool completely.
Once cooled, cover and refrigerate until serving.
How to Serve Pumpkin Crisp
You can serve it cold or zap it in the microwave for a hot crisp situation. I like it both ways!
And it’s of course best served with a big scoop of old-fashioned vanilla ice cream. Or a dollop of fresh whipped cream.
More Fall Favorite Desserts:
For the Pumpkin Layer:
- 1 cup pumpkin puree
- 6 oz. evaporated milk (3/4 cup)
- 1 large egg
- 2 tsp. pumpkin pie spice
- 1/4 tsp. kosher salt
- 1 cup granulated sugar
For the Crisp Topping:
- 1 15.25 oz. package butter pecan cake mix
- 9 Tbsp. butter, melted
- Preheat oven to 350 degrees F. Spray an 8×8 pan with nonstick spray. In a large bowl, whisk together pumpkin puree, evaporated milk, egg, pumpkin pie spice, kosher salt and sugar. Pour pumpkin mixture into the prepared pan.
- In another bowl, combine the cake mix and melted butter. Mix until crumbles form and there is no longer any dry bits. Sprinkle over the pumpkin layer. Gently spread evenly. Bake for 45 minutes.