Pumpkin Crisp Food

PUMPKIN CRISP

Pumpkin Crisp image

Make and share this Pumpkin Crisp recipe from Food.com.

Provided by Karen..

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs
15 ounces pumpkin (not pumpkin pie filling)
12 ounces evaporated milk
1 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon vanilla
1 (18 ounce) package yellow cake mix
1 1/4 cups margarine or 1 1/4 cups butter, melted
1 cup chopped nuts

Steps:

Preheat oven to 350*.
Mix first 8 ingredients together (eggs through vanilla).
Pour into ungreased 3 quart baking dish.
Sprinkle cake mix over top and drizzle with margarine.
Bake for 25 minutes; top with nuts and bake an additional 15 minutes.
Great topped with butter pecan ice cream or your favorite!

Nutrition Facts : Calories 548.8, Fat 32.8, SaturatedFat 6.4, Cholesterol 44.3, Sodium 643.9, Carbohydrate 58.7, Fiber 1.9, Sugar 36.3, Protein 7.4

PUMPKIN CRISP

Pumpkin Crisp image

Make and share this Pumpkin Crisp recipe from Food.com.

Provided by LMillerRN

Categories Dessert

Time 1h19m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can canned pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18 1/4 ounce) package butter-flavor yellow cake mix
1 cup chopped pecans
1 cup butter, melted
whipped cream (optional)
ground nutmeg (optional)

Steps:

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.

Nutrition Facts : Calories 737.1, Fat 42.9, SaturatedFat 18.1, Cholesterol 71.4, Sodium 794.8, Carbohydrate 85.3, Fiber 3.7, Sugar 55.5, Protein 7.1

PUMPKIN SPICE CRISP

Pumpkin Spice Crisp image

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

Ingredients

1 pie shell, - 9-inch (frozen or homemade)
1 cup Robin Hood oats
3/4 cup dark brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons all-purpose flour
1/2 teaspoon pumpkin pie spice
1/3 cup butter, melted
1 (398 ml) can pumpkin puree
1 cup dark brown sugar, packed
1 1/4 cups Carnation Evaporated Milk (regular or 2%)
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice

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 PIE CRISP

Pumpkin Pie Crisp image

Cooler weather is the perfect excuse to retreat to the kitchen and bake up a feast of treats, and nothing announces a homemade baking festival like the aroma of a freshly baked pumpkin pie!! Surprise your family with this fresh take on pumpkin pie with a streusel-topped crumb version - so delicious!!

Provided by Chef mariajane

Categories Pie

Time 1h20m

Yield 1 pie

Number Of Ingredients 13

Ingredients

1 unbaked pie shell (9-inch)
1 cup oats
3/4 cup dark brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/3 cup melted butter
1 (398 ml) can pumpkin puree
1 cup dark brown sugar, packed
1 1/4 cups Carnation Evaporated Milk (regular, 2% or fat-free)
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 425°F.
TOPPING: Combine ingredients with a fork for topping. Reserve.
TOPPING: Whisk pumpkin purée, sugar, evaporated milk, eggs, and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie crust.
Bake in preheated oven 15 minutes, reduce heat ot 350F and bake for 25 minutes.
Remove from oven and add reserved topping. Bake for an additional 20 minutes. Remove from oven and cool before serving.

PUMPKIN CRISP

Pumpkin Crisp image

Make and share this Pumpkin Crisp recipe from Food.com.

Provided by KimmieOH

Categories Dessert

Time 1h10m

Yield 1 9x13 pan

Number Of Ingredients 8

Ingredients

1 (18 1/4 ounce) box yellow cake mix
3 eggs
1 cup margarine, melted, divided
1 (29 ounce) can pumpkin puree
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/4 cups sugar, divided
2/3 cup evaporated milk

Steps:

Open Cake mix, remove 1 cup of the dry cake mix and set aside to be used later.
Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.
Pat into a 9 x 13" baking pan to form a crust.
In a Large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar and milk.
Pour over cake mix crust.
In a small bowl, combine remaining 1 cup of cake mix, 3/4 cup sugar and 1/2 cup melted margarine; mix until crumbly.
Sprinkle on top of pumpkin mixture.
Bake 350 degrees for 55 minutes.

Nutrition Facts : Calories 5504.1, Fat 271, SaturatedFat 54, Cholesterol 693.6, Sodium 5924.1, Carbohydrate 730.9, Fiber 11.6, Sugar 487.1, Protein 63.6

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