Pumpkin Crisp

Pumpkin Crisp


"If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier."


1 h 30 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
  2. In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
  3. In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
  4. Bake at 350 degrees F (175 degrees C) for 55 minutes.
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  1. 139 Ratings


I have made this recipe for the past 3 years (Thanksgiving & Christmas holidays) and my family loves it! It's also a big hit at work. I too feel that the topping could use some improvment. For t...

Getting tired of the same old pumpkin pie for Thanksgiving, so I thought I try something a little different. Enter Pumpkin Crisp. Nice substitute for regular pumpkin pie and is a nice accompanim...

Great recipe. Took longer to prepare since I used fresh pumpkin rather than canned, but well worth the extra effort. I will try it again using pie crust instead of the mix suggested by the recip...