The first time I made Pumpkin Crisp, my entire house filled with the most incredible, warm, and inviting aroma. It was a chilly autumn afternoon, and I was craving something that felt like a hug from the inside out. I remember pulling it from the oven, the pumpkin layer bubbling at the edges and the oat topping a perfect, deep golden brown. That first bite, still warm with a scoop of cold vanilla ice cream melting over the top, was pure magic. It tasted like every wonderful fall memory rolled into one dessert, and I knew instantly this recipe was a forever keeper in my kitchen.
Ingredients
- 15 ounce can pumpkin puree (not pumpkin pie filling)
- 3 large eggs, at room temperature
- 12 ounce can evaporated milk
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (about 15 oz) spice cake mix
- 1 cup chopped pecans or walnuts (optional but recommended)
- 1 cup (2 sticks) unsalted butter, melted
- Vanilla ice cream or whipped cream, for serving
Now, a few personal notes on these ingredients. Don’t skip using evaporated milk; I tried it once with regular milk in a pinch, and the custard layer just didn’t set up with the same rich, creamy texture. It makes a huge difference. Also, please double-check that you’re grabbing plain pumpkin puree and not the pre-spiced “pumpkin pie filling”—they’re not the same, and the filling will throw off the whole flavor balance. Finally, letting your eggs sit out for 20 minutes before you start really helps everything blend together smoothly without little flecks of egg white. I’ve tried it both ways, and trust me, this one works better.(See the next page below to continue…)