Pumpkin Pie Crisp Food

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

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

Ingredients

1 (18.25 ounce) package yellow cake mix
1 egg
½ cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup white sugar
⅔ cup evaporated milk
¾ cup white sugar
½ cup butter, softened

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

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 CRISPY RICE TREATS

Pumpkin Pie Crispy Rice Treats image

Provided by Kelly Senyei

Categories dessert

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
1 1/2 tablespoon unsalted butter
2 cups (about 16) marshmallows
1/2 teaspoon vanilla extract
3 cups rice cereal
2 1/2 tablespoons unsalted butter
1 teaspoon pumpkin pie spice
3 cups (about 24) marshmallows (see Cook's Note)
2 teaspoons orange food coloring
4 cups crispy rice cereal
Store-bought or homemade whipped cream, for decorating (optional)

Steps:

For the crust: Coat an 8-inch round cake pan with cooking spray. Set it aside.
Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the crispy rice cereal until the cereal is well coated.
Transfer the mixture into the prepared cake pan and press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
For the filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the crispy rice cereal until the cereal is well coated.
Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges. Pipe whipped cream with a star-shaped tip on top if desired.

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