Shortcut ingredients make this pumpkin crisp dessert a snap.

What’s not to love?

The just-right balance of spice and sweetness makes it easy to go back for spoonful after spoonful.

Southern Living Pumpkin Crisp in the pan with a serving scooped out and topped with whipped cream

Credit:Caitlin Bensel; Food Stylist: Torie Cox

The second best part about it?

How easy it is to make.

Refrigerate leftover crisp for up to four days, or freeze for up to three months.

Southern Living Pumpkin Crisp ingredients

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Bring to room temperature or heat in the microwave or a preheated 350F oven to warm through before serving.

Ingredients

1(15-oz.)

can pumpkin

1cupevaporated milk

1cupsugar

1tsp.vanilla extract

1/2tsp.ground cinnamon

1(15.25-oz.)

Southern Living Pumpkin Crisp stirring together the batter

Credit:Caitlin Bensel; Food Stylist: Torie Cox

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.

Southern Living Pumpkin Crisp pouring the batter into the pan

Credit:Caitlin Bensel; Food Stylist: Torie Cox

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.

Southern Living Pumpkin Crisp adding the cake mix, pecans, and butter to the pan

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Pumpkin Crisp in the pan after baking

Credit:Caitlin Bensel; Food Stylist: Torie Cox