Make no mistake, desserts are like, my thing. Love ‘em. Have had a sweet tooth almost 24/7 since forever. I can appreciate savory no doubt, but for me, I won’t splurge by ordering nachos or a burger or something. I’d eat veggies all day just to get a big slice of cake at night.
All desserts are great, and most fall into two categories: 1) chocolate based desserts or 2) fruit based desserts. The classics are staples, but sometimes you crave some innovative idea that isn’t like the 6 dessert options offered on every restaurant menu.
Pumpkin crisp. Perfect for the season and a break from your go-to rotation of confections. (But don’t worry. I’ll come crawling back to chocolate chip cookies in no time.)
Pumpkin Crisp
Serves 9-10
15 ounce can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 package butter yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream
Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg.
Pour into a 9×13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer.
Arrange pecans on cake mix.
Pour butter evenly over pecans, moistening all the cake mix.
Bake for 70-80 minutes, or until golden brown. Allow to cool and top with whipped cream. Serve warm.
Here’s the pinterest version too!
- 15 ounce can pumpkin
- 1 cup evaporated milk
- 1 cup sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 package butter yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, melted
- Whipped cream
- Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg.
- Pour into a 9×13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer.
- Arrange pecans on cake mix.
- Pour butter evenly over pecans, moistening all the cake mix.
- Bake for 70-80 minutes, or until golden brown. Allow to cool and top with whipped cream. Serve warm.
Modified from Southern Living.
{ 55 comments… read them below or add one }
Hi — Just found your blog and looked around for a way to email you but couldn’t find one — I know your work is copyrighted so wanted to let you know your photos and recipe have been copied and pasted onto a website and pinned as their content. Email me and I’ll provide the link — I don’t want to paste it here because they don’t deserve more traffic for stolen content. Wonderful recipe, by the way! I love your blog, too :)
Thanks. My e-mail is rachelschultzblog@gmail.com, but I will email you now.
I just made this with pumpkin pie filling and all the other ingredients (not on purpose) and it turned out fantastic!! Pretty darn sweet, but the bottom was very pumpkin pie texture and the top was like cobbler. YUM!!
Great ideas! Thanks.
I made this Sunday and we have been enjoying it all week. We loved it and it’s sooo easy to make. He finished the last of it Wednesday night and asked me if I would make it again this weekend. It obviously was a big hit!
That’s great! Glad you’re enjoying it all year ’round.
I made this pumpkin crisp and wrote about it here. It was a huge hit with my family. Thank you so much for sharing the recipe!
You’re welcome! Thanks.
I got this same recipe off the internet a few years ago, its called Pumpkin Dump Cake, been serving it at my Thanksgiving dinner for the past three years. So good, everyone loves it!
Is it supposed to turn out where it doesn’t really come out in pieces? The bottom was just basically hot pumpkin mixture …. It has a great taste but not sure if the bottom was supposed to come out like the consistency of sweet potato casserole???
Yes, that is the correct consistency.
Do you think I could prep this the day before cooking it? I would like to serve it warm but I am worried I won’t have time to make it the morning of my event. What do you think?
It’s really fast to put together, it only takes 5-10 minutes. You could always measure out the dry ingredients and put them in a bag, and crush your pecans if you don’t want them whole. Then melt the butter while you mix the other ingredients together. I’ve had this the next day before but never tried to prep the ingredients the night before. It may not be so bad if you use fresh pumpkin but you run the risk of it not being as moist, or too soggy from the butter mixing with the cake mix and you only save a few minutes plus cleanup of two bowls.
Good info, thanks.
I just put mine in the oven for a snow day treat. I used a good quality metal 9×13 pan. I did not butter the bottom of the pan, was I supposed to? Hope it turns out!
I just adjusted the recipe to fit the 13oz of fresh pumpkinpuree I had left. It came out so good and tasty. Thank you for pinning this on pinterest!
You’re welcome! Good to know.
Have you ever tried freezing these?
I have not. Let me know if it works for you though if you try it…
What a great recipe! And super easy to follow step by step directions :-). It sounds like a mix between pumpkin and pecan pies – must be delicious :-). pinned
If you get a chance, it would be great to have you join our site and share your recipes with our community.
Thank you!
Does it matter what kind of pan you use?
I use a glass 9×13, but others work too.
this was a good recipe but, I used a spice cake mix from Ducan Hines and OMG…. it’s soooooo good
Mmmm, I might have to try this.
Taking this to my first ever thanksgiving with my new in-laws! Thanks for a simple recipe even I can’t mess up :) happy thanksgiving!
You’re welcome! Hope it’s a hit!
Is this to be served warm or can it be refrigerated for the next day
I serve it warm, but it’s great the next day too.
Is it to be served hot or cold?
I serve it warm.
In the oven now and smells delish!
Just took this out of the oven and tried it.. YUMMMY!! Taking this to my family Thanksgiving don’t think I will be bringing any left overs home. Great recipe… Think I will add more pecans next time I make this though..
Thanks! My husband loves the pecans, so maybe I should add more too.
C’mon, it can’t be THAT easy. I could throw this together now, but I need to know the results. I mean, how GOOD is it?
Anybody? :)
I’m making it with carrot cake mix because I Didn’t have yellow cake. I’m hoping it will be a success.
Sounds interesting. Hope it’s great.
I am surprised there are no eggs in the recipe.
Do you think substituting spice cake mix instead would be okay?
Absolutely!
Looks scrumptious. Can’t wait to try it. But how far in advance can you make this for a party or this Thanksgiving. Or do I need to make it the day of serving it.
I’d recommend making it the day-of for a group. It is just as delicious the second day, but it needs to be reheated in the microwave.
for the pumpkin part…do you mean a can of regular pumpkin puree, or spiced/seasoned pumpkin pie filling?
Rachel I didn’t write the recipe, but I would assume she meant plain pumpkin puree because the recipe calls for sugar, cinnamon, and nutmeg. I would think it would be too sweet and spiced with pumpkin pie filling. That’s my guess. :)
Yes, that’s correct. Plain pumpkin, not pie filling.
found this on Pinterest and made it tonight. Pretty good!! Tastes a lot like sweet potato casserole with the pecans on top which happens to be my favorite so I loved it!! Thanks!
I’m making this for my first recipe swap party tonight. Just put it in the oven. YUM-MO
This looks delicious! I will definitely give it a try.
Enjoy!! :)
xo
rach
Hope it’s a success!
xo
rach
These are amazing! Many of the Pinterest recipes have been bombs, but this one did not disappoint. Everyone raved about these. Thanks for sharing!
That’s wonderful! Thanks.
xo
rach
I have 15oz of pumpkin in my fridge that has been waiting for a different kind of recipe. I think this may be it :)
Yay! Thanks, Annie.
xo
rach
This looks SOOOO good. I am trying it!
Thanks,
Jennifer
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