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 CRISP
Pumpkin crisp is the perfect Fall dessert. Enjoy a creamy pumpkin filling and a delicious oat topping. Top it off with ice cream for a treat.
Provided by Eating on a Dime
Categories Dessert
Time 1h
Number Of Ingredients 14
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!
Nutrition Facts : Calories 365 kcal, Carbohydrate 54 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 161 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
PUMPKIN CRISP
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
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 CRISP
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
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
CRISPY, CRUNCHY PUMPKIN SEEDS
I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.
Provided by Leanna the Squirrel
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 2h55m
Yield 8
Number Of Ingredients 5
Steps:
- Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
- Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.9 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 909.4 mg
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