This Pumpkin Pie Crisp delivers all the warmth and comfort of traditional pumpkin pie—but with a golden, buttery crisp topping instead of a crust. It’s rich, spiced, creamy on the inside, and irresistibly crunchy on top. The recipe comes together easily using pantry staples and requires far less work than making a pie, making it perfect for weeknights, family dinners, or festive holiday gatherings.
With familiar pumpkin pie flavors and a crisp reminiscent of a crumble, this dessert is both nostalgic and exciting. Serve it warm with vanilla ice cream or whipped cream for the ultimate fall treat.
Why You’ll Love This Recipe
- Easier than pumpkin pie, no dough or rolling required.
- Creamy pumpkin filling paired with a crunchy, buttery topping.
- Uses simple pantry ingredients, ideal for last-minute desserts.
- Perfect for fall holidays, potlucks, or cozy weeknight treats.
- Flexible and customizable—adjust spices, sugar, or toppings.
- Great leftovers, reheats beautifully.
- Crowd-pleasing flavor, even for those who don’t love traditional pie.
Ingredients
For the Pumpkin Filling
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
or use 1–1½ teaspoons pumpkin pie spice - ¼ teaspoon salt
For the Crisp Topping
- 1 box (approx. 15 oz) yellow cake mix
- ½ cup unsalted butter, melted
- ½ cup chopped pecans or walnuts (optional)
- 2 tablespoons brown sugar (optional for extra crunch)
- ½ teaspoon cinnamon (optional)
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Make the Pumpkin Filling
In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt.
Mix until smooth and fully combined.
Pour the mixture into the greased baking dish.
Step 3: Add the Crisp Topping
Sprinkle the dry yellow cake mix evenly over the pumpkin filling.
Drizzle melted butter evenly over the top.
Add pecans, brown sugar, and cinnamon if using.
Step 4: Bake
Bake for 45–55 minutes, or until the topping is golden brown and the pumpkin layer is set but still soft. The center should no longer jiggle when shaken gently.
Step 5: Cool and Serve
Let the crisp cool for 10–15 minutes before serving to allow the filling to set.
Serve warm, room temperature, or chilled.
Tips for Best Results
- Use pure pumpkin puree, not pumpkin pie filling.
- Don’t stir the cake mix into the filling—layering creates the crisp top.
- Spread butter evenly to avoid dry spots in the topping.
- Let it rest at least 10 minutes before cutting to help the filling firm up.
- Top with nuts for extra crunch and flavor.
- Add extra cinnamon if you prefer a stronger spice profile.
- Bake uncovered to prevent the topping from getting soggy.
Variations & Substitutions
- Gluten-free: Use a gluten-free yellow cake mix.
- Dairy-free: Use coconut milk instead of evaporated milk and vegan butter for the topping.
- Sugar-free: Use sugar substitutes that bake well, such as erythritol.
- Extra crunchy topping: Add ½ cup oats and 2 tablespoons brown sugar.
- Pecan crisp: Add chopped pecans to both the filling and topping.
- Maple twist: Replace some sugar with maple syrup for deeper flavor.
Serving Suggestions
- Serve warm with vanilla ice cream, cinnamon ice cream, or whipped cream.
- Dust with a little cinnamon before serving.
- Pair with a cup of coffee, hot chocolate, or chai tea.
- Spoon into dessert cups for parties or potlucks.
- Use leftovers as a topping for yogurt or pancakes.
Storage & Reheating
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze in airtight containers for up to 2 months.
- Reheating:
- Microwave: 30–45 seconds per serving
- Oven: 300°F for 10–12 minutes for a crispier top
Nutrition Information
Per Serving (1 square, approx. 180g):
- Calories: 310 kcal
- Carbohydrates: 48g
- Protein: 5g
- Total Fat: 12g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 350mg
- Potassium: 230mg
- Fiber: 2g
- Sugar: 34g
- Vitamin A: 8600 IU
- Vitamin C: 3mg
- Calcium: 120mg
- Iron: 1.5mg
Values are approximate and depend on cake mix brand and toppings used.
FAQ
Can I make Pumpkin Pie Crisp ahead of time?
Yes. It tastes great reheated and can be made 1–2 days in advance.
Do I need to stir the cake mix into the filling?
No. Keeping it on top is what creates the crisp crust.
Can I use pumpkin pie filling instead of puree?
It’s not recommended—pie filling already contains sugar and spices.
Why is my topping dry in spots?
Add a bit more melted butter or evenly distribute the drizzle.
Can I use spice cake mix?
Absolutely—it’s a delicious twist and adds extra warming spice.
Does this taste like pumpkin pie?
Yes, but with a crunchier, more dessert-like topping.