Pumpkin Crisp Recipes

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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

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 CRISP



Pumpkin Crisp image

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

3 Large Eggs
1/2 cup Brown Sugar
1/2 cup Sugar
1 can Pure Pumpkin (15 oz.)
1 cup Evaporated Milk
1 tsp Vanilla Extract
1 tsp Pumpkin Pie Spice
1 tsp Ground Cinnamon
3/4 cup Old Fashioned Oats
1 cup Flour
1/2 cup Brown Sugar
1/4 tsp baking Powder
1 tsp Cinnamon
1/2 cup Butter

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



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

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 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

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

CRISPY, CRUNCHY PUMPKIN SEEDS



Crispy, Crunchy Pumpkin Seeds image

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

2 cups raw pumpkin seeds
2 tablespoons unsalted butter, melted
1 tablespoon garlic salt
1 teaspoon onion salt
¼ teaspoon paprika, or more to taste

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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