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?
- Q: Can I substitute the pecans with a different type of nut?
- Q: Can I use a different type of cake mix?
A: Yes, you can use fresh pumpkin, just make sure to cook and puree it before adding it to the recipe.
A: Yes, you can use walnuts or almonds as a substitute for pecans.
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.