Pumpkin Crisp

This super simple recipe for pumpkin crisp takes only minutes to prepare and yet it tastes like you spent hours! The toffee topping takes it over-the-top and makes it a dessert everyone loves!

*Disclaimer – This recipe was originally published in 2011. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

This simple recipe takes advantage of prepared yellow cake mix and canned pumpkin. It seriously could not be any easier (or tastier) than it is and always brings compliments and smiles to the table.

This year however I went in for a little surprise and added chopped up Heath Bars to the topping.  Is that so wrong?  LOL

Here’s the recipe, I know you’ll love it!

PUMPKIN CRISP      {PRINT THIS RECIPE}


1 (16 oz) can pumpkin
1 large can evaporated milk
1 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
3 eggs
1 box yellow cake mix
1 cup chopped pecans
1 cup chopped Heath Bars
3/4 cup melted butter

-Preheat your oven to 350 degrees.
-Whisk the first eight ingredients together in a large bowl.
-Pour the mixture into a 13×9 inch prepared pan that has been sprayed with non-stick cooking spray.
-Sprinkle the dry cake mix on top of the mixture in the pan.
-Top with the chopped pecans and Heath bars.
-Drizzle the entire top with the melted butter… Really? Trust me!
-Bake for 1 hour or until the pumpkin is set, the topping in nicely browned and the aroma in the house is just too much to take any longer!
-Allow to cool and then serve plain or with whipped cream or ice cream as a topping.

Until we bake again,