Pumpkin Crisp
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.
Servings 9 servings
Ingredients
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
Instructions
- Preheat oven to 350 degrees F. Spray an 8x8 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.