Pumpkin Crisp

Again I found the recipe here.  They seem to have good easy recipes.  This one was AMAZINGLY good.  I mean I could eat it everyday of my life, but I love crisp anything.  It was super easy and so yummy.  I would rather eat this than pumpkin pie.  It says to serve with whipped cream but we did vanilla ice cream instead.  I’m not kidding, SO good!  



  • 1 box(es) Yellow Cake Mix
  • 1 stick Butter, Melted
  • 3 whole Eggs, Divided
  • 1 can Pureed Pumpkin
  • ½ cups Granulated Sugar
  • ⅔ cups Evaporated Milk
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ¾ cups Sugar, Half Brown/half White
  • 1 stick Butter, Room Temperature
  • Whipped Cream, For Serving

Preparation Instructions

Remove 1 cup of the cake mix for use later in the recipe.

Mix the remaining cake mix, 1 stick of melted butter and 1 egg in a bowl. Pat into the bottom of a 9×13 cake pan.

In another bowl, mix together the pumpkin, remaining 2 eggs, milk and spices. Pour over the cake mix mixture.

Combine remaining cake mix, 3/4 sugar mixture, and stick of room temperature butter in a bowl. Mix until sort of crumbly. Crumble in small pieces on top of the pumpkin mixture.

Bake in a 350 degree oven for 55 minutes or until it doesn’t jiggle and has a nice caramelized brown color.

Serve warm with a spoonful of whipped cream.