Moist cake, sweet pumpkin, and crunchy pecans&mdash;what's not to love? One of our Foods staffers, who shall remain anonymous, ate half a pan of this easy and fabulous dessert.Hungry for more? Check out Our 50 Coziest Fall Desserts next. 

Pumpkin Crisp

pumpkin

evaporated milk

sugar

vanilla extract

cinnamon

(18.25-ounce) package butter-flavored yellow cake mix

pecans

butter, melted

Whipped Cream (optional)

Ground nutmeg (optional)

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 at 350&deg; 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.


Note: For testing purposes only, we used Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.


I lost the regular recipe I use for pumpkin crisp and this one seemed close so I made it.  Next time I would most definitely cut the sugar and butter by about half.  Too sweet and rich. Really needed the ice cream or whipped cream to cut the richness.  I would surely make it again but would tweak it a bit.

Yes 100% pure pumpkin, NOT puree or pie filling.

I could only find the 29 oz can of pumpkin puree, so I adjusted the recipe based on the amount of pumpkin &amp; reviews. Since 1 review said it was pretty sweet, I first mixed the pumpkin, a whole can of evap. milk (36g sugar), doubled extract &amp; cinnamon, &amp; added 1/2 tsp. pumpkin pie spice before adding the sugar. In the end, I ended up adding 1/2C sugar. After baking &amp; taste-testing, I think I will reduce it to 1/3C sugar; the cake mix has plenty of sugar in it (18g). My family doesn't like highly sweetened desserts, but they thought this was just a touch sweeter than they like. Substituted the pecans for sliced almonds; what I had in the pantry. Also I reduced the amount of butter to 1/2C &amp; dabbed on top w/a brush. End result: delicious.

I think the ingredient list is missing eggs because the pumpkin mixture on the bottom stays very soft, just like it is right out of the can. If I made this again, I would add two eggs. Also, 1 cup of butter adds too much of a salty taste. I'd reduce to 1/2 cup. Reduce sugar to 3/4 cup. I served with ice cream.

Wow, really good and very easy to put together. I did not make any changes except I opted for the ice cream on top instead of whip cream (I did try both). I am not a huge pumpkin fan, and this almost only has a hint of the pumpkin flavor. The pumpkin layer is not very thick and the crispy crust on top really helps make the texture and taste to this dish. Made this for my family as a Halloween dessert and t was a hit. I will make this again.

I was given this recipe by a friend a number of years ago and lost it!  Have always loved it and it gets rave reviews every where I have taken it.  I am making it for BUNKO with the ladies in my neighborhood in a couple of days and expect that they will love it too!  It is the perfect fall dish!  I sometimes serve it warm with vanilla ice cream instead of whipped cream!

great i simply love Pumpkin, mostly with some spices Spiced Fish with Pumpkin Rice  is the my favorite for ever

This recipe was a hit with my parent's.  It was so fast and easy, the only thing I did was use 1/2 cup of sugar  it was sweet enough.  I will definitely make this again.

Every time we have served this dish we get compliments..at home, family gatherings, church pot luck..always raves.  The only change we have made is cutting the cinnamon in half  due to personal preferences.  Make certain you use canned pumpkin..NOT pumpkin pie filling.  A friend made that mistake and warned us that it makes a huge difference!  This has become our favorite desert and so easy to prepare.  A winner in every category!

My oldest daughter loved this recipe and looked forward to eating it every day until it was gone.  I made it exactly as specified.  I thought it was pretty good, but will likely move on to other recipes next year.

This recipe look delish.  The ratings are fantastic, but I need to know about the pumpkin....exactly what kind of pumpkin in the can..real?  Plese let me know!  Thanks!

So so so so yummy!!!!!Everyone loves this! Some people said they thought it was sweet potato, because they don't like pumpkin...the recipe is SUPER EASY!!!

I first tried this at a friend's house and LOVED it! I've made it myself twice now and it's in my permanent recipe file. So easy and so yummy. Even if you're not a big fan of pumpkin, you're guaranteed to love this.  It is pretty sweet though, so you may want to serve it with some vanilla ice cream. Try it once and you'll be hooked too!

I made this for our family a couple of days after Thanksgiving, and everyone said I should do this instead of pumpkin pie next year.  It was so good warm out of the oven - rich, sweet, and perfect with a little scoop of vanilla ice cream.  I will definitely make this again.  I did not have evaporated milk so I used 1 cup of cream instead (without changing anything else) and it worked wonderfully.  Thanks, SL!

I first had this recipe at a dinner party and it was amazing.  I've been making it ever since!

Always a hit!! I serve it warm with vanilla ice cream.  Someone always wants the recipe.  A wonderful autumn/winter dessert.  My son made it to take to dinner at his girlfriend's family - they were imprerssed!

pumpkin crisp

Prep Time: 15 minutes

Total: 1 hours, 30 minutes

Servings: 9

Cost: $4.04 /serving

Author : MyRecipes

Ingredients

Instructions

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