(Five Step!) Pumpkin Crisp

October 27, 2012

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.


Serves 5 to 6

15 ounces pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1 box yellow cake mix
1 cup  pecans
1 cup butter, melted
Whipped cream

Preheat oven to 350 degrees. Stir together pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg. Pour batter into a greased 9×13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer. Arrange pecans on top of cake mix. Pour butter evenly over pecans, moistening all the cake mix. Bake for 60-70 minutes, or until golden brown. Allow to cool for 10 minutes and top with whipped cream.

4.7 from 3 reviews
  • 15 ounces pumpkin
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 box yellow cake mix
  • 1 cup pecans
  • 1 cup butter, melted
  • Whipped cream
  1. Preheat oven to 350 degrees.
  2. Stir together pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg. Pour batter into a greased 9x13 baking dish.
  3. Sprinkle cake mix over pumpkin mixture in an even layer. Arrange pecans on top of cake mix.
  4. Pour butter evenly over pecans, moistening all the cake mix.
  5. Bake for 60-70 minutes, or until golden brown. Allow to cool for 10 minutes and top with whipped cream.

Adapted from Southern Living.

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  • […] Homemade Pumpkin Crisp – I love apple crisp, but have never had a pumpkin version. This looks delicious! […]

  • Sai Vura

    Hi Rachel! I really found your apple pie in a cake pan recipe easy and delicious. I came back to you for pumpkin pie because I searched all over the web to find a recipe with a cake pan because I don’t have a pie plate at home but I really want to bake a pumpkin pie. I found some recipes online but they were either not what I was looking for or required ingredients I didn’t have. I am glad I found you. Can I make this same recipe but without the cake mix and pecans on top. If so, how long do i bake it for? I just want a plain pumpkin pie. Thx so much!!!!

  • Jessica

    Can this be left out? Or should I refrigerate it

    • Rachel Schultz

      Can be left out!

  • CS

    Hi Rachel, This looks so delicious. I can’t wait to make it for my family!
    I noticed you have a picture of the dessert w/in a ramekin. Did you bake it in a pan first and then add it to the ramekin? Or can I split it up and do individual ramekins in the oven?

    • Rachel Schultz

      I baked it in a 9×13. It can totally be served in bowls, plates, whatever. I just used a ramekin for a pretty picture : )

  • Mel

    My husband said that this may be the best thing I’ve ever made. Sooo good. I used pumpkin pie filling instead of regular pumpkin and still added the cinnamon and everything to make it ridiculously sweet. I only cooked it maybe 50-55 minutes on the middle rack. Some of the pecans were even a little burnt, no way I could have left it in for 70+ mins. Delicious, though!!

  • Loren

    I made this the night before. Should I leave it out or refrigerate it? I don’t want it to get soggy…

    • Rachel Schultz

      Either is fine!

  • Yvonny

    I love this recipe! I have been making this for two years now. It is the perfect recipe if you don’t want just your traditional pumpkin pie.

  • This crisp is delicious I recommend it.

  • Sally

    What is the main difference in using a recipe with eggs vs. w/o eggs?

  • Sally

    What would be the difference between using eggs and not using eggs? What would it change?
    Also, there are other recipes with more amount of evaporated milk. Again, what is the difference? Thanks!

  • Linda

    I have a similar recipe but it has three eggs. Can you really make this w/o eggs?

    • Rachel Schultz

      Sure can!

  • […] I focus on appetizers, drinks, desserts and snacks.  This year, I’m planning to try this pumpkin crisp for the dessert […]

  • 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 :)

  • 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!!

    • Rachel Schultz

      Great ideas! Thanks.

  • Kim Lawhorn

    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!

    • Rachel Schultz

      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!

    • Rachel Schultz

      You’re welcome! Thanks.

  • Kim

    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!

  • Sue

    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???

    • Rachel Schultz

      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?

    • Anonymous

      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.

      • Rachel Schultz

        Good info, thanks.

  • Lisa

    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!

  • Sabine

    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!

    • Rachel Schultz

      You’re welcome! Good to know.

  • Steff

    Have you ever tried freezing these?

    • Rachel Schultz

      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.

    • Rachel Schultz

      Thank you!

  • Anonymous

    Does it matter what kind of pan you use?

    • Rachel Schultz

      I use a glass 9×13, but others work too.

  • […] take pictures of the dishes I tried out making this year. But I must say, the Pumpkin Pie Fudge and Pumpkin Crisp “Cake”…right on. As for now, back to getting rid of some leftovers : […]

  • cyndi

    this was a good recipe but, I used a spice cake mix from Ducan Hines and OMG…. it’s soooooo good

    • Rachel Schultz

      Mmmm, I might have to try this.

  • Virginia

    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!

    • Rachel Schultz

      You’re welcome! Hope it’s a hit!

  • Gina

    Is this to be served warm or can it be refrigerated for the next day

    • Rachel Schultz

      I serve it warm, but it’s great the next day too.

  • Anonymous

    Is it to be served hot or cold?

    • Rachel Schultz

      I serve it warm.

  • Stephanie

    In the oven now and smells delish!

  • Deonna

    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..

    • Rachel Schultz

      Thanks! My husband loves the pecans, so maybe I should add more too.

  • robin

    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? :)

  • Tracy

    I’m making it with carrot cake mix because I Didn’t have yellow cake. I’m hoping it will be a success.

    • Rachel Schultz

      Sounds interesting. Hope it’s great.

  • Vicky

    I am surprised there are no eggs in the recipe.

  • shereen

    Do you think substituting spice cake mix instead would be okay?

    • Rachel Schultz


  • Kim

    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.

    • Rachel Schultz

      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.

  • Rachel

    for the pumpkin part…do you mean a can of regular pumpkin puree, or spiced/seasoned pumpkin pie filling?

    • Heather

      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. :)

      • Rachel Schultz

        Yes, that’s correct. Plain pumpkin, not pie filling.

  • Teresa

    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!

  • Katie Marsack

    I’m making this for my first recipe swap party tonight. Just put it in the oven. YUM-MO

  • Connie Ellis

    This looks delicious! I will definitely give it a try.

    • Rachel Schultz

      Enjoy!! :)


    • Rachel Schultz

      Hope it’s a success!


  • llsm

    These are amazing! Many of the Pinterest recipes have been bombs, but this one did not disappoint. Everyone raved about these. Thanks for sharing!

    • Rachel Schultz

      That’s wonderful! Thanks.

  • I have 15oz of pumpkin in my fridge that has been waiting for a different kind of recipe. I think this may be it :)

    • Rachel Schultz

      Yay! Thanks, Annie.


  • This looks SOOOO good. I am trying it!

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