As the leaves begin to change and the air turns crisp, there’s nothing quite like the warm, comforting flavors of pumpkin spice to get you in the mood for fall. This Pumpkin Crisp recipe is the ultimate autumn dessert, combining the creamy richness of pumpkin pie with a sweet, crunchy topping. It’s easy to make and perfect for any gathering, whether it’s a family dinner or a festive holiday party. Plus, with a few simple tweaks, you can create keto and low-carb versions that everyone will love!
Ingredients for Pumpkin Crisp
For the Pumpkin Layer:
- 2 cans pumpkin (15 oz each): Pure pumpkin puree, not pumpkin pie filling.
- 21 oz evaporated milk: Adds creaminess and richness to the pumpkin layer.
- 1 cup granulated sugar: Provides sweetness and enhances the pumpkin flavor.
- ½ teaspoon cinnamon: Brings the classic warm spice of fall.
- 3 large eggs: Binds the pumpkin layer together.
For the Topping:
- 1 box yellow cake mix (15.25 oz): Creates a crumbly, sweet topping.
- 1 cup chopped pecans: Adds crunch and nutty flavor.
- 2 sticks melted butter: Helps the topping brown and become crispy.
For the Creamy Topping:
- 1 oz cream cheese: Adds tanginess and richness.
- 8 oz whipped topping: Lightens and sweetens the cream cheese.
- ½ cup powdered sugar: Adds sweetness to the creamy topping.
🍳 Instructions: How to Make Pumpkin Crisp
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prepare it for the pumpkin crisp.
Step 2: Prepare the Pumpkin Layer
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, cinnamon, and eggs. Whisk together until smooth and fully combined.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
Step 3: Add the Topping
- Sprinkle the yellow cake mix evenly over the pumpkin mixture. Make sure to cover the entire surface.
- Next, scatter the chopped pecans over the cake mix.
- Pour the melted butter evenly over the top. The butter will help the cake mix form a crisp, golden topping.
Step 4: Bake
- Place the dish in the preheated oven and bake for 50–60 minutes, or until the top is golden brown and the pumpkin layer is set. A toothpick inserted into the center should come out clean.
Step 5: Prepare the Creamy Topping
- While the pumpkin crisp is baking, prepare the creamy topping. In a medium bowl, beat together the cream cheese, whipped topping, and powdered sugar until smooth and creamy.
Step 6: Serve
- Allow the pumpkin crisp to cool slightly before serving. Top each slice with a dollop of the creamy topping. Serve warm or at room temperature.
🍽 Cook’s Notes & Tips
- Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners.
- Cake Mix: A yellow cake mix works best for this recipe, but you can also experiment with spice cake mix for an extra kick of fall flavor.
- Nut Allergies: If you or your guests have nut allergies, you can omit the pecans or replace them with oats for a nut-free crunchy topping.
- Storage: Store leftover pumpkin crisp in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
🥑 Keto and Low-Carb Variations
To make this delicious Pumpkin Crisp keto or low-carb-friendly, here are a few easy substitutions:
Keto Version:
- Sugar Substitutes: Replace the granulated sugar in the pumpkin layer with a keto-friendly sweetener such as erythritol or monk fruit. Use a similar substitute for the powdered sugar in the creamy topping.
- Almond Flour Topping: Instead of using cake mix, create a keto-friendly topping by mixing 1 cup of almond flour, 1/3 cup of sweetener, and 1/2 cup of melted butter. Add chopped pecans for crunch if desired.
- Dairy-Free Creamy Topping: Substitute the cream cheese and whipped topping with a keto-friendly coconut cream mixture.
Low-Carb Version:
- Reduce Sugar: Simply reduce the amount of sugar used in the pumpkin layer, or replace it with a lower-carb sweetener.
- Portion Control: Serve smaller portions to keep carb intake low while still enjoying the treat.
Variations of Pumpkin Crisp
This Pumpkin Crisp recipe is incredibly versatile. Here are some variations to try:
- Spiced Pumpkin Crisp: Add extra spices like nutmeg, cloves, or ginger to the pumpkin layer for a more complex flavor.
- Apple-Pumpkin Crisp: Mix in a layer of thinly sliced apples between the pumpkin layer and the topping for a delightful twist.
- Chocolate Chip Pumpkin Crisp: Sprinkle chocolate chips over the pumpkin layer before adding the cake mix topping for a sweet surprise.
- Maple Pecan Pumpkin Crisp: Drizzle maple syrup over the pecans before baking for a rich, autumnal flavor.
Frequently Asked Questions (FAQs)
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree if you prefer. Simply cook and puree your pumpkin until smooth, and use it in place of the canned pumpkin.
2. Can I make Pumpkin Crisp ahead of time?
Absolutely! You can prepare the pumpkin layer and topping in advance, then bake it just before serving. Alternatively, bake the entire dish and reheat it when ready to serve.
3. How do I store leftovers?
Store any leftover Pumpkin Crisp in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven.
4. Can I freeze Pumpkin Crisp?
Yes, you can freeze Pumpkin Crisp. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
5. Is Pumpkin Crisp gluten-free?
To make this recipe gluten-free, use a gluten-free cake mix or substitute with a topping made from almond flour or gluten-free oats.
6. What can I use instead of whipped topping?
If you prefer not to use whipped topping, you can substitute it with homemade whipped cream or a dollop of Greek yogurt for a tangy contrast.
7. How can I make this recipe dairy-free?
For a dairy-free version, use plant-based butter and substitute the cream cheese with a dairy-free alternative. You can also use coconut whipped cream in place of the whipped topping.
A Must-Try Dessert for Pumpkin Lovers
This Pumpkin Crisp is the ultimate fall dessert, combining the best of pumpkin pie and crisp in one easy-to-make dish. Whether you’re serving it for a holiday dinner or just indulging in a cozy night at home, it’s sure to become a seasonal favorite. The combination of creamy pumpkin, crunchy topping, and a rich, creamy finish makes it irresistible.
With keto and low-carb variations, as well as plenty of customization options, this recipe is as versatile as it is delicious. So grab your cans of pumpkin and start baking—you won’t be disappointed!
