Pumpkin Spice Crisp Food

PUMPKIN SPICE LATTE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.
• Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
• Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.
• Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.

PUMPKIN CRISP

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.

DUTCH APPLE-PUMPKIN CRISP

Steps:

• Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
• Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
• In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

PUMPKIN SPICE

Steps:

• In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

PUMPKIN SPICE TWISTS

Steps:

• For the dough: In the bowl of a food processor, pulse the flour, spice and salt together to combine. Add the cubed butter and pulse until the butter is about the size of peas. Add the ice water and pulse gently until the dough comes together. If the dough seems dry, add more ice water 1 tablespoon at a time until it does come together.
• Immediately turn the dough out and form it into a 1-inch-thick disk. On a lightly floured surface, roll out the dough to about 1/2 inch thick and fold it into quarters. Immediately roll out the dough again to 1/2 inch thick and fold it into quarters again. Wrap the dough tightly in plastic wrap and refrigerate until chilled, 30 minutes to 1 hour.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• For the filling: In a small bowl, stir the brown sugar, flour, pumpkin pie spice and melted butter together until combined.
• When the dough is chilled, roll it out on a lightly floured surface into a 14-by-10-inch rectangle about 1/4 inch thick. Cut the dough in half crosswise to form two 7-by-10-inch rectangles. Spread the filling onto one rectangle in an even layer and gently top with the second rectangle.
• Cut the layered dough lengthwise into 18 equal strips. Holding a strip at either end, gently twist and then lay it on the prepared baking sheet. Repeat with the remaining strips, leaving about 1/2 inch between each. Bake until the twists are deeply golden brown, 25 to 27 minutes. Let cool.
• If desired, make the icing: Whisk the confectioners' sugar, cream and vanilla together in a small bowl to form a glaze that's thick but still drizzles. Add more cream as needed to achieve the right consistency, then drizzle the icing over the cooled twists. Let sit for 10 minutes to firm the glaze before serving.

PUMPKIN SPICE CRISP

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

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

Steps:

• Preheat oven to 375°F. Grease a 9x13-inch baking pan. Set aside.
• Whisk the eggs and both sugars together in a large bowl until smooth.
• Add the pumpkin, evaporated milk, vanilla extract, pie spice, cinnamon, and salt. Whisk until smooth.
• Pour pumpkin filling into the prepared baking pan.
• Add all the crisp ingredients in a small bowl and stir until combined.
• Sprinkle crisp mixture evenly onto the top of the pumpkin filling
• Bake uncovered for 35-40 minutes. The pumpkin crisp should be golden brown and bubbly.
• Remove from the oven and let cool for 5 minutes before serving.
• Serve warm with ice cream or whipped cream, if desired.

PUMPKIN CRISP

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.

PUMPKIN CRISP

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!

PUMPKIN CAKE WITH APPLE CRISP TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
• Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
• Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
• Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
• Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
• Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
• Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.

PUMPKIN CRISP

Steps:

• Preheat the oven to 375 degrees F.
• Spray a 9X13 pan with non stick cooking spray.
• In a bowl, whisk the eggs and sugars together.
• Stir in the pumpkin, milk, spices and vanilla extract until smooth. Pour the pumpkin mixture into the pan.
• In a separate bowl, mix together the oats, flour, brown sguar, baking powder, cinnamon and butter.
• Then sprinkle this mixture on top of the pumpkin layer in the pan.
• Bake for 35-40 minutes until it's brown and bubbly.
• Remove and let the pumpkin crisp cool for 5 minutes.
• Serve warm topped with vanilla ice cream and enjoy!

PUMPKIN WALNUT CRISP

Steps:

• Preheat the oven to 350 degrees F. Lightly grease an 8 or 9 inch skillet.
• In a medium bowl whisk together pumpkin puree, maple syrup, vanilla extract, eggs, oat milk, pumpkin pie spice, freshly grated lemon zest and ginger and salt.
• In a separate bowl combine oats, whole-wheat pastry flour, light brown sugar, pumpkin pie spice and cinnamon and salt. Melt the butter in the microwave in increments of 15 seconds, until slightly melted but not all the way. Use your hand or a fork to work it into the oat mixture until crumbly and combined.
• Add about half of the mixture to the bottom of the pan. Pour the pumpkin mixture over top until completely covered. Add the rest of the oat crumble on top of the pumpkin layer and bake for approximately 30-35 minutes until the filling is set.
• Let cool, top with ice cream or whipped cream and enjoy.