Pumpkin Pecan Crisp Recipe

4.48 from 156 votes

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.

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 463kcal

Author: Chrysa

Ingredients

1 15-ounce can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 package 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.
1 15-ounce can pumpkin, 1 cup evaporated milk, 1 cup sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon
Sprinkle the cake mix over pumpkin mixture in an even layer.
1 package yellow cake mix
Top the cake mix with the pecans.
1 cup chopped pecans
Drizzle the melted butter over the pecans.
1 cup butter
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.

Video

Notes

Cool Before Storing: If you won't be eating all of your crisp right away, be sure to let the pan cool completely before covering to avoid the pecans loosing their crunch.

Make Sure to Use Pumpkin Puree: Don't substitute canned pumpkin pie filling for the canned pumpkin puree. If that is the only thing you have to use, you'll need to reduce the amounts of both seasonings and sugar to compensate. You can also use our homemade pumpkin puree recipe.

Optional Homemade Yellow Cake Mix: This recipe calls for a yellow cake mix, but if you don’t have one handy, you can make your own by mixing 1 and 1/4 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt.

Nutrition