Pumpkin Crisp is a delightful autumn dessert that perfectly embodies the season’s flavors. The combination of pumpkin purée, warm spices, and a buttery cake topping creates a comforting treat that’s both easy to make and hard to resist. Whether you’re celebrating Thanksgiving, hosting a cozy fall gathering, or just looking for a sweet way to enjoy pumpkin, this recipe will undoubtedly become a favorite in your household.
Why you’ll love this dish
There are countless reasons to whip up a batch of Pumpkin Crisp. For starters, it seamlessly merges the classic pumpkin pie flavors with a cake-like texture, providing a unique twist that sets it apart. It’s incredibly budget-friendly, making it an ideal choice for family dinners or potlucks without breaking the bank. Plus, it’s kid-approved! The sweet, spiced pumpkin layer underneath is irresistible, and while it bakes, your home fills with the cozy aroma of fall.
"I made this for Thanksgiving last year, and it was an absolute hit! Everyone raved about it. It’s the perfect balance of pumpkin and sweetness!" – A satisfied home baker
How this recipe comes together
While this Pumpkin Crisp may sound fancy, its preparation is remarkably simple. You’ll start by combining the pumpkin purée and other wet ingredients, mix them until smooth, then layer it with dry cake mix and buttery goodness. All it takes is a little mixing, pouring, and waiting. In just under an hour, your kitchen will transform into a pumpkin-scented haven!
What you’ll need
To successfully create this delicious dessert, gather the following ingredients:
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (or a mix of 2 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger)
- 1 box yellow cake mix (dry)
- 3/4 cup unsalted butter, melted
Feel free to tweak ingredients; for example, you can substitute the yellow cake mix with gluten-free options or use almond milk for a dairy-free version.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice. Mix until everything is smooth and blended.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Evenly sprinkle the dry yellow cake mix over the pumpkin layer, creating a nice, even top.
- Drizzle the melted butter over the cake mix, making sure to cover it well for that delicious crisp.
- Bake it in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is set. A toothpick inserted into the center should come out clean.
- Remove from the oven and allow it to cool slightly before serving—it tastes even better warm!
Best ways to enjoy it
This Pumpkin Crisp is fantastic on its own, but you can elevate the experience! Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You might also consider pairing it with a cup of spiced tea or coffee for a truly autumnal experience.
Storage and reheating tips
Storing your Pumpkin Crisp is straightforward. Allow it to cool completely, then cover it with foil or plastic wrap and store it in the refrigerator for up to 5 days. If you want to freeze leftovers, transfer individual servings to an airtight container, where they can be frozen for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight and reheat in the oven until warmed through.
Helpful cooking tips
For a perfectly cooked Pumpkin Crisp, ensure that your ingredients are at room temperature before mixing. This helps create a smoother texture. Additionally, remember to check your oven regularly; every oven can vary in temperature, and you don’t want to overcook it. If the top is getting too brown but the middle isn’t set, you can cover it loosely with foil during baking.
Creative twists
Feel free to experiment with this Pumpkin Crisp! Add chocolate chips or nuts for added texture and flavor, or substitute the pumpkin purée with sweet potato for a slightly different taste. For a touch of decadence, top it with caramel sauce or a sprinkle of pecans before serving. The possibilities are endless!
Common questions
Q: Can I use fresh pumpkin instead of canned purée?
A: Absolutely! Just make sure to cook and puree fresh pumpkin until smooth, and use the same amount as the canned version.
Q: Is this dessert gluten-free?
A: To make it gluten-free, use a gluten-free cake mix. Ensure all other ingredients are gluten-free as well.
Q: How long does it take to prepare?
A: The prep time is around 15 minutes, with an additional 40-45 minutes for baking.
Q: Can I make this ahead of time?
A: Yes! You can prepare it the night before; just bake it and let it cool before storing it in the fridge. Reheat before serving.
By incorporating this delightful Pumpkin Crisp into your repertoire, you’ll have a go-to treat that embodies the essence of fall time and time again. Happy baking!
