Pumpkin Pie Crisp

Indulge in the ultimate fall treat with this Pumpkin Pie Crisp! A delicious twist on the classic pumpkin pie, this dessert is sure to impress your family and friends.

Ingredients:

• 2 cups canned pumpkin
• 1 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 1 box yellow cake mix
• 1 cup chopped pecans
• 3/4 cup butter, melted

Instructions:

• Preheat oven to 350°F.
• In a large bowl, mix together the pumpkin, sugar, cinnamon, nutmeg, cloves, and salt. Spread mixture into a greased 9×13 inch baking dish.
• Sprinkle cake mix evenly over the pumpkin mixture.
• Top with chopped pecans and drizzle melted butter over the top.
• Bake for 50-55 minutes, or until the top is golden brown.
• Serve warm with whipped cream or vanilla ice cream.

Popular questions:

• Q: Can I use fresh pumpkin instead of canned?

A: Yes, you can use fresh pumpkin, just make sure to cook and puree it before adding it to the recipe.

• Q: Can I substitute the pecans with a different type of nut?

A: Yes, you can use walnuts or almonds as a substitute for pecans.

• Q: Can I use a different type of cake mix?

A: Yes, you can use a spice cake mix or even a yellow cake mix with added pumpkin pie spice.

Helpful tips:

• Top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
• Add a tablespoon of maple syrup to the pumpkin mixture for a touch of sweetness.
• Sprinkle a pinch of extra cinnamon on top before serving for added flavor.

Expert Secrets:

• Bake the crisp until the top is nicely browned to ensure a crunchy texture.
• Let the crisp cool slightly before serving to allow the flavors to meld together.
• For a nut-free version, omit the pecans and top with a streusel topping instead.