Description
A gluten-free pumpkin crisp that combines the velvety smoothness of a spiced pumpkin filling with a crunchy pecan-studded cake topping. This easy-to-make dessert captures all the warm, cozy flavors of fall in a dish that’s perfect for holidays, gatherings, or a quiet night in. Best served warm with a scoop of vanilla ice cream or whipped cream.
Ingredients
For the filling:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
For the crisp topping:
- 1 box yellow cake mix
- 1 cup chopped pecans
- ¾ cup melted butter
Instructions
- Preheat your oven to 350°F (175°C)
- In a large bowl, whisk together the pumpkin puree, sugar, evaporated milk, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth
- Pour the pumpkin mixture into a greased 9×13-inch baking dish
- Sprinkle the dry cake mix evenly over the top of the pumpkin mixture
- Sprinkle chopped pecans over the cake mix layer
- Drizzle the melted butter evenly across the entire dish
- Bake for 50 to 60 minutes, or until the top is golden and the center is set
- Let cool before serving. Best served with whipped cream or vanilla ice cream
Notes
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Make ahead: This dessert can be baked a day in advance and gently reheated in the oven before serving.
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Texture tip: For a firmer filling, reduce evaporated milk by 2–3 tablespoons.
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Nut-free version: Skip the pecans and use toasted coconut or gluten-free oats.
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Serving size: Yields approximately 12 servings.
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Storage: Refrigerate leftovers and reheat to restore the topping’s crispiness. Avoid microwaving for best texture.