Pumpkin Pie Crisp
Get ready for a fall flavor explosion with this Pumpkin Pie Crisp recipe! 🎃🍂 Not your average pumpkin dessert, this crisp combines the warm spices of pumpkin pie with a crunchy and buttery topping that will have your taste buds dancing.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1/2 cup chopped pecans
Instructions:
- Preheat oven to 350°F. Grease a 9×13 inch baking dish.
- In a mixing bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, and salt. Mix well and spread into the prepared baking dish.
- Sprinkle the dry cake mix over the pumpkin mixture.
- Drizzle melted butter over the cake mix, then top with chopped pecans.
- Bake for 50-55 minutes, or until the top is golden brown.
Popular questions:
- Question: Can I use fresh pumpkin instead of canned pumpkin puree?
- Question: Can I substitute the yellow cake mix with another flavor?
- Question: Is it necessary to add pecans or can I omit them?
Answer: Yes, you can definitely use fresh pumpkin puree in this recipe. Just make sure to cook and puree the pumpkin before using it.
Answer: While yellow cake mix works best for this recipe, you can experiment with other flavors like spice cake mix for a different twist.
Answer: Pecans add a nice crunch to the crisp, but you can omit them if you have nut allergies or prefer a nut-free version.
Helpful tips:
- For extra flavor, add a dash of cinnamon or nutmeg to the pumpkin mixture.
- Serve the Pumpkin Pie Crisp warm with a scoop of vanilla ice cream for a delicious dessert.
- To make it more decadent, drizzle caramel sauce over the top before serving.
Expert Secrets:
- Make sure to evenly spread the cake mix over the pumpkin mixture for a uniform crisp topping.
- Test the doneness of the crisp by inserting a toothpick in the center – it should come out clean when it’s ready.