Jan's Easy Pumpkin Crisp

Jan's Easy Pumpkin Crisp

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Jan Russell


This recipe is always a hit! When I make it, & take it to a potluck, I slip copies of the recipe under the dish, because I know someone will ask for a copy!


★★★★★ 1 vote

20 Min
1 Hr


  • 1 -15 oz can(s)
    solid pack pumpkin
  • 1 -12 oz can(s)
    evaporated milk
  • 3
  • 1 1/2 c
  • 1 tsp
  • 1/2 tsp
  • 1 pkg
    yellow cake mix (2 layer)
  • 1 c
    butter (or margarine) (2 sticks)
  • 1/2 c
    pecans, coarsely chopped (optional)
  • ·
    whipped topping, thawed (optional)

How to Make Jan's Easy Pumpkin Crisp


  1. Preheat oven to 350 degrees. Grease bottom & sides of 9x13 pan.
    Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, & salt in large deep bowl. Mix with whisk until well blended. Pour into greased pan.
  2. Sprinkle dry cake mix evenly over pumpkin mixture. It will sink into the pumpkin mixture a little.
    Top with pecans.
    Melt butter & drizzle evenly over the top.
    Bake at 350 degrees for 55 to 60 minutes, or until top is golden brown & set. Ovens will always vary.
  3. Cool, serve chilled, topped with whipped topping, if desired.

    Note: Can be served slightly warm. Substitute walnuts for pecans, or no nuts at all. For a special treat, try it with vanilla ice cream instead of whipped topping.

    This recipe has been posted in many forums. I've tweeked it a little, & added my name, so people would know this is the right recipe! Enjoy!

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About Jan's Easy Pumpkin Crisp

Course/Dish: Other Desserts
Other Tag: Quick & Easy

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