PUMPKIN CRISP – The Southern Lady Cooks

This pumpkin crisp is a super easy recipe to make and wonderful topped with ice cream or whipped topping.

❤️WHY WE LOVE THIS RECIPE

This pumpkin crisp is so easy to make and perfect for any holiday gathering! The crisp topping really is wonderful with ice cream or whipped cream. This dessert is also great for any potluck, the flavors are delicous. We use a yellow cake mix to make the topping and find that it works very well.

SWAPS

We use pumpkin pie spice but you could switch it out for cinnamon. We use heavy cream, we have also made it with evaporated milk and it was great. We use a yellow cake mix but I do think a spice cake would be good too, as somone recommended in the comments.

OTHER PUMPKIN RECIPES

Pumpkin Crisp

Leigh Walkup

This crisp is full of pumpkin, cinnamon and pecans. You’ll find yourself making this over and over again.

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

1 15 ounce can 100% pumpkin1 cup heavy cream can use evaporated milk1/2 cup white granulated sugar1 teaspoon vanilla extract2 teaspoon pumpkin pie spice1 15.25 ounce box yellow cake mix1/2 cup brown sugar1 cup quick cooking oats1/2 teaspoon ground nutmeg1 cup chopped nuts pecans or walnuts1 cup or 16 tablespoon or 2 sticks butter melted

Combine pumpkin, evaporated milk, sugar, vanilla extract, pumpkin pie spice and mix with a mixer.  Add to a 9 x 13 baking dish spreading over bottom of dish.

In a bowl whisk together cake mix, brown sugar, oats and ground nutmeg.  Spread over pumpkin mixture in dish.  Sprinkle nuts on top.  Pour melted butter over all making sure the entire top is wet with the butter.

Bake in preheated 350 degree oven for 50 to 55 minutes until top is browned.

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