This Pumpkin Pecan Crisp is the very essence of a delicious fall dessert! The flavors of pumpkin, vanilla, and cinnamon highlight a yellow cake mix topped with the nutty deliciousness of chopped pecans. It’s a dessert the whole family loves!
If you’re looking for a dessert that will WOW your family and friends, then look no further than this super easy-to-make Pumpkin Pecan Crisp!
The yummy dessert delights your tastebuds with flavors of pumpkin, vanilla, and cinnamon while offering both creamy and crunchy textures.
The flavor and texture of the addition of chopped pecans take this yummy dessert over the top. It’s so good!
This Pumpkin Crisp with Pecans is perfect as an after-dinner dessert for the family and works equally well for family get-togethers. It’s definitely a crowd pleaser!
Before I get to this recipe, I NEED to let you know we have a bunch of other delicious Pumpkin Recipes perfect for fall! Let me know your favorites!
When it comes to choosing the ingredients for your recipe, especially the things that add the flavor like cinnamon and vanilla, good quality really DOES matter.
I recently tried Watkins Organic Ground Cinnamon and Watkins Organic Gourmet Baking Vanilla for the first time and the flavor bursts through.
And while this recipe calls for canned pumpkin, if you want to make your crisp even more homemade, you can use this easy recipe to make your own pumpkin puree in the Instant Pot.
So, now that your mouth is truly watering, let’s get on to our yummy Pumpkin Pecan Crisp recipe!
Pumpkin Pecan Crisp Recipe
Ingredients Needed:
1 (15-ounce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-ounce) package yellow cake mix (I used homemade yellow cake mix – see below)
1 cup chopped pecans
1 cup butter, melted
How to make Pumpkin Pecan Crisp:
1. Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
2. Stir together the pumpkin, evaporated milk, sugar, vanilla extract, and ground cinnamon. Pour the mixture into the baking dish.
3. Sprinkle the cake mix over pumpkin mixture in an even layer.
4. Top the cake mix with the pecans.
5. Drizzle the melted butter over the pecans.
6. Bake for about 1 hour or until golden brown.
7. Allow the crisp to rest for 10 minutes before serving. Serve with ice cream or whipped cream.
Enjoy!
NOTE: This recipe calls for a yellow cake mix, but if you don’t have one handy, you can make your own.
Homemade Yellow Cake Mix Recipe:
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Whisk until well blended.
If you love “crisp” desserts as much as I do, then be sure and check out our Skillet Peach Raspberry Crisp! This delicious dessert incorporates both peaches AND raspberries for an oh so delicious dessert!
OR!!! What about an absolutely mouth-watering Classic Rhubarb Crisp? This yummy recipe is just like Grandma used to make! It is super easy to make and only takes 8 ingredients. And, while rhubarb doesn’t quite get its share of the limelight, I am sure after trying this recipe you will be singing its praises too!
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Pumpkin Pecan Crisp Recipe
This Pumpkin Pecan Crisp is the very essence of a delicious fall dessert! The flavors of pumpkin, vanilla, and cinnamon highlight a yellow cake mix topped with the nutty deliciousness of chopped pecans. It is a dessert the whole family will love!
Ingredients
- 1 (15-ounce) can pumpkin
- 1 cup evaporated milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 (18.25-ounce) package yellow cake mix (I used homemade yellow cake mix)
- 1 cup chopped pecans
- 1 cup butter, melted
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
- Stir together the pumpkin, evaporated milk, sugar, vanilla extract, and ground cinnamon. Pour the mixture into the baking dish.
- Sprinkle the cake mix over pumpkin mixture in an even layer.
- Top the cake mix with the pecans.
- Drizzle the melted butter over the pecans.
- Bake for about 1 hour or until golden brown.
- Allow the crisp to rest for 10 minutes before serving. Serve with ice cream or whipped cream.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 460Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 47mgSodium: 462mgCarbohydrates: 57gFiber: 2gSugar: 38gProtein: 4g
Nutrition is calculated automatically and may not be accurate.
Lola Osinkolu | Chef Lola's Kitchen says
This looks so scrumptious!
Julie Sullivan says
It says ground ginger in the directions. Should be cinnamon?????
Chrysa says
Yes! Sorry, it IS cinnamon.
Barbara says
This looks yummy but it’s way too much for just the two of us. Can it be frozen?
Chrysa says
I haven’t tried freezing it, but I’m thinking it would work. If you try it, let us know your results!
Freeda Hunt says
Yes, it freezes well! Just wrap it real good..I have also made it with and without nuts for a church Thanksgiving dinner. Both are great!
Carolyn says
This sounds yummy! Just wondering if there’s an alternative to using pecans for those of us with nut allergies?
Chrysa says
I would probably just suggest using whatever you substitute for nuts in other recipes.
Mary says
Could I use white cake mix instead of yellow?
Chrysa says
Yes! It will change the taste and color a bit, but my guess is that it would still be delicious. Let us know how it turns out!
Rita says
I noticed their were no eggs in this pumpkin pecan crisp. Was that a miss print? I thought you need eggs to make this type of pumpkin dessert. Would not the eggs help hold pumpkin filling together? Thank you I would like to try this because it sounds so good.
rt says
how do you make homemade cake mix?
Chrysa says
I just added the details for homemade cake mix to the bottom of the recipe.
Laura says
I made today and included 3 beaten eggs to the pumpkin mixture. Turned it great!
Marlyn says
Do you store leftovers in fridg or do you leave it out
Chrysa says
If we’re not eating it all the same day we store it in the fridge. I’m not sure if it would be ok leaving it out or not, but I just don’t like to take chances!
Donna says
This looks so delicious! I think I’ll make it for dessert on Christmas Eve. Thank you!
KariLorr says
This is the perfect dish to pass for Christmas. Thanks for the recipe.
Aimee says
This looks great! You didn’t answer another’s questions about the recipe not having eggs. Am important detail… Also,I would prefer to make my own cake mix instead of using a box. Have you tried both ways, and if so is the flavor much different?
Chrysa says
No. There are no eggs in this recipe. You can add them if you like and the pumpkin mixture will be a bit more “fluffy”. We used boxed cake mix for this one and the homemade mix should taste similar – except you might feel better knowing that it’s all homemade!