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Easy Pumpkin Crisp (even easier than pie!)

“Every good gift and every perfect gift is from above, coming down from the Father of lights with whom there is no variation or shadow due to change.” James 1:17

By: Dana Baran

I will admit, I didn’t used to be a fan of pumpkin anything (not even pumpkin pie) until I had this dessert. I was on a weekend mission trip with several friends, including my husband (we were just dating at the time). We had worked long and hard that day, installing some flooring for an inner-city church.  We were tired and hungry when we showed up at our leader’s parents’ house, who had graciously offered to make us dinner. When I was served the dessert, I didn’t know it had pumpkin in it. After one bite I didn’t care. I’m pretty sure we all had seconds, and it was gone in about ten minutes. SOOO yummy, exactly the kind of rich, comforting food you crave during the holiday season. The best part is this so super easy to make!pumpkincrisp10

Ingredients:pumpkincrisp1

  • 15 oz can of pumpkin (pure pumpkin, not pumpkin pie filling)
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1 package of yellow cake mix (butter flavor)

Crumble topping:

  • 3/4 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of salt
  • 1 cup (2 sticks) melted butter

(note: The original recipe calls for chopped pecans instead of the crumble topping. My hubby’s not a huge fan of nuts, so I substituted the crumble instead. But if you prefer, 1 cup of chopped pecans sprinkled on top is even easier than making the crumble)

  1. Stir together the first five ingredients (pumpkin, evaporated milk, sugar, vanilla, cinnamon).pumpkincrisp2
  2. Pour into a lightly greased 9×13 baking pan (I used my Pam spray) and smooth it out evenly.pumpkincrisp3
  3. Sprinkle cake mix evenly over the pumpkin mixture, smoothing with your fingers (be sure to wash your hands first :). You want the cake mix to sit on top of the pumpkin mixture, not get mixed up with it.pumpkincrisp4
  4. Mix up the dry ingredients for the crumble topping while you melt the butter.pumpkincrisp5
  5. Sprinkle the crumble topping over the top of the cake mix, then pour the melted butter evenly over the crumble.pumpkincrisp7
  6. Bake at 350 degrees for 1 hour or until golden brown. Remove from oven and let stand at least 10 minutes before serving (you can also bake this ahead of time, then just warm it up to serve).pumpkincrisp9
  7. Top it with a squirt of whipped cream and some nutmeg (if you’re feeling fancy) and serve!IMG_2930The recipe claims to serve 8-10, but it is super rich and you don’t need much (although we all tend to have seconds). This is the perfect dessert for Thanksgiving or Christmas, or any get-together where you’ve been asked to bring dessert and want to make something seasonal without having to bake a pie.

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