PUMPKIN CRISP
If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier.
Provided by Bunny
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 18
Number Of Ingredients 11
Steps:
- 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.
- In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
- 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.
- Bake at 350 degrees F (175 degrees C) for 55 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 41.2 g, Cholesterol 61.4 mg, Fat 15.3 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 391.7 mg, Sugar 28.9 g
PUMPKIN SPICE CRISP
This is a delicious pumpkin Pie - I love the crisp topping - it is just a little different, but very,very good!
Provided by Chef mariajane
Categories Pie
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven ot 425°F.
- TOPPING: Combine ingredients with a fork for topping. Reserve.
- FILLING: Whisk pumpkin purée, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir remaining ingredients. Pour into prepared pie plate.
- Bake in preheated oven 15 minutes, reduce heat to 350F,and bake for 45 minutes.
- Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving. Serve with freshly whipped cream.
PUMPKIN SPICE CRUMBLE WITH PEAR AND CRANBERRY
Provided by James Briscione
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- For the crumble topping: In a food processor, combine the diced butter, granulated sugar, brown sugar, pecans, oats, flour, pumpkin spice and salt. Pulse in short bursts of 3 to 5 seconds until the mixture resembles little pebbles. Or combine in a bowl and mix well, then work the mixture by hand to the desired texture. Reserve, chilled. (The mixture may be refrigerated for up to 2 weeks or frozen indefinitely.)
- For the filling: Combine the pears and cranberries in a large bowl and sprinkle the cornstarch, granulated sugar, ginger, orange zest and salt over the fruit. Mix well to combine.
- Lightly grease a 13-by-9-inch baking dish with butter or cooking spray. Transfer the fruit mixture to the baking dish and spread into an even layer. Scatter the crumble topping over the fruit, covering it completely. Bake until bubbling and browned on top, about 40 minutes. Rest 10 minutes before serving.
- Serve with Pumpkin Spiced Whipped Cream, vanilla ice cream or Greek yogurt. For a unique flavor twist, try coffee ice cream.
- In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.
PUMPKIN CRISP WITH WALNUT CRISP TOPPING
Another recipe from one of my many food magazines. Wanted a safe place to keep it until I have time to try it.
Provided by Kerena
Categories Dessert
Time 1h5m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly grease an 8" square baking dish.
- In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared dish.
- In medium bowl combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter and stir until combined.
- Sprinkle topping evenly over pumpkin mix.
- Bake for 45-50 minutes or until center is set and topping is golden brown.
- Serve warm with whipped cream and cinnamon if desired.
Nutrition Facts : Calories 448.8, Fat 20.1, SaturatedFat 8, Cholesterol 109.1, Sodium 122.6, Carbohydrate 63.1, Fiber 2.3, Sugar 46.9, Protein 8.2
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