If you like pumpkin desserts, you’ll love this quick and simple pumpkin pecan crumble. It’s sort of like a crustless pumpkin pie with a soft cake-y topping. You CAN spoon some onto your plate and eat it with a fork or spoon (with vanilla ice cream. Mmm), but It’s also great served as a dessert dip. Use gingersnaps or nilla wafers to scoop hunks of the pumpkin goodness, and enjoy the crumble with an extra crunch.

For this recipe, you will need:

• 1 package of Duncan Hines Moist Deluxe Yellow Cake Mix
• 1 – 16oz. can of solid pack pumpkin
• 1 – 12oz. can of evaporated milk
• 3 eggs
• 1 1/2 cups sugar
• 4 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup nuts (chopped or whole, whatever kind you’d like)
• 1 cup melted butter

And this is all you have to do:

1. Preheat your oven to 350 degrees Fahrenheit
2. Mix together the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Pour it into a greased 13 x 9 pan. Except that the last time I made it, I poured it into 2 9″ pie dishes.
3. Sprinkle cake mix evenly over the top of the pumpkin mixture.
4. Top with nuts and drizzle butter all over.
5. Bake 50-55 minutes.
6. Enjoy however you like it! Vanilla ice cream? Gingersnaps or Nilla wafers? How do you think it would be best enjoyed?

My camera didn’t feel like focusing on the nilla wafer with a scoop of pumpkin stuff on it… but that’s what I’m holding.