I must prefix this recipe for crowd-pleasing Pumpkin Crisp by saying that it is in no way a clean eating recipe!
But everyone at the Thanksgiving table will be asking for the recipe and going in for seconds. This pumpkin crisp is dangerously addicting, too!
My mom has been making this recipe for pumpkin crisp since I was a kid, and I cheat a bit on my clean eating diet every year to have some when she makes it! I do want to test out some healthier variations of pumpkin crisp, though I haven’t gotten around to it. I found this one online and I want to give it a go, but I would like to find a way to make it with something other than boxed cake mix. You can expect a full report back when I have come up with “clean eating pumpkin crisp”!
If you are looking for some clean eating Thanksgiving sides check this out!
For now, I hope you enjoy this recipe for pumpkin crisp:
Crowd Pleasing Pumpkin Crisp
- 1 16oz can solid packed pumpkin
- 1 12oz can evaporated milk
- 3 eggs
- 1 1/2 cup sugar
- 4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 box of yellow cake mix
- 2 sticks of margarine melted
- 1 cup chopped pecans
- Powdered sugar to sprinkle on top
Combine the first six ingredients in a large bowl.
Pour into a 9x13 pan.
Sprinkle dry cake mix evenly over the pumpkin mixture and drizzle evenly with melted margarine.
Bake at 350F for 40 minutes.
Remove from the oven, sprinkle with pecans, and bake for 10-15 more minutes.
Cool completely, sprinkle with powdered sugar, and serve.