Pumpkin Crisp

Pumpkin Crisp

101 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  Bunny

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

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  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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Reviews (101)

Rate This Recipe


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 the topping, I have added oatmeal and it does make it more like a "crisp." Also, the addition of a little flour (enhanced with pumpkin pie spice) stretches the mix to ensure that there is enough to cover the top. A must try for those who want a little something different for the holidays!

Cinnamon Lover

Cinnamon Lover

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 accompaniment to my requisite apple pie. The yellow cake is so much more interesting than standard pie crust and marries well with the pumpkin filling. However the topping mixture didn't work out all the well as it was not turning into coarse crumbs during preparation. Too much butter? Not enough cake mix? I ended up adding more flour (about 1/2 cup) and 2 tbsps of sugar (might try brown sugar next time), and a bit of cinnamon and nutmeg to cut the flour taste to the topping mixture in order to get the consistency right. This gave me more than enough topping and I may even back off a bit on the amount of topping I add to the dish next time. But it was a hit and I'll definitely make it again. 4 stars for flavor and "interesting" factor, a star off for recipe adjustment.



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 recipe.

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Amount Per Serving (18 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 15.3 g
  • 24%
  • Carbs
  • 41.2 g
  • 13%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 392 mg
  • 16%

Based on a 2,000 calorie diet



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Pumpkin Crumb Cake


next recipe:

Pumpkin Upside Down Cake