Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
Note: For testing purposes only, we used Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.
I lost the regular recipe I use for pumpkin crisp and this one seemed close so I made it. Next time I would most definitely cut the sugar and butter by about half. Too sweet and rich. Really needed the ice cream or whipped cream to cut the richness. I would surely make it again but would tweak it a bit.
I could only find the 29 oz can of pumpkin puree, so I adjusted the recipe based on the amount of pumpkin & reviews. Since 1 review said it was pretty sweet, I first mixed the pumpkin, a whole can of evap. milk (36g sugar), doubled extract & cinnamon, & added 1/2 tsp. pumpkin pie spice before adding the sugar. In the end, I ended up adding 1/2C sugar. After baking & taste-testing, I think I will reduce it to 1/3C sugar; the cake mix has plenty of sugar in it (18g). My family doesn't like highly sweetened desserts, but they thought this was just a touch sweeter than they like. Substituted the pecans for sliced almonds; what I had in the pantry. Also I reduced the amount of butter to 1/2C & dabbed on top w/a brush. End result: delicious.
I think the ingredient list is missing eggs because the pumpkin mixture on the bottom stays very soft, just like it is right out of the can. If I made this again, I would add two eggs. Also, 1 cup of butter adds too much of a salty taste. I'd reduce to 1/2 cup. Reduce sugar to 3/4 cup. I served with ice cream.
Wow, really good and very easy to put together. I did not make any changes except I opted for the ice cream on top instead of whip cream (I did try both). I am not a huge pumpkin fan, and this almost only has a hint of the pumpkin flavor. The pumpkin layer is not very thick and the crispy crust on top really helps make the texture and taste to this dish. Made this for my family as a Halloween dessert and t was a hit. I will make this again.
I was given this recipe by a friend a number of years ago and lost it! Have always loved it and it gets rave reviews every where I have taken it. I am making it for BUNKO with the ladies in my neighborhood in a couple of days and expect that they will love it too! It is the perfect fall dish! I sometimes serve it warm with vanilla ice cream instead of whipped cream!