Pumpkin Crisp Recipe - Allrecipes.com
Pumpkin Crisp Recipe
  • READY IN hrs

Pumpkin Crisp

Recipe by  

"If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. 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.
  2. In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
  3. 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.
  4. Bake at 350 degrees F (175 degrees C) for 55 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2006

I have made this recipe for the past 3 years (Thanksgiving & Christmas holidays) and my family loves it! It's also a big hit at work. I too feel that the topping could use some improvment. For the topping, I have added oatmeal and it does make it more like a "crisp." Also, the addition of a little flour (enhanced with pumpkin pie spice) stretches the mix to ensure that there is enough to cover the top. A must try for those who want a little something different for the holidays!

 
Most Helpful Critical Review
Feb 09, 2004

Getting tired of the same old pumpkin pie for Thanksgiving, so I thought I try something a little different. Enter Pumpkin Crisp. Nice substitute for regular pumpkin pie and is a nice accompaniment to my requisite apple pie. The yellow cake is so much more interesting than standard pie crust and marries well with the pumpkin filling. However the topping mixture didn't work out all the well as it was not turning into coarse crumbs during preparation. Too much butter? Not enough cake mix? I ended up adding more flour (about 1/2 cup) and 2 tbsps of sugar (might try brown sugar next time), and a bit of cinnamon and nutmeg to cut the flour taste to the topping mixture in order to get the consistency right. This gave me more than enough topping and I may even back off a bit on the amount of topping I add to the dish next time. But it was a hit and I'll definitely make it again. 4 stars for flavor and "interesting" factor, a star off for recipe adjustment.

 
Aug 29, 2002

Great recipe. Took longer to prepare since I used fresh pumpkin rather than canned, but well worth the extra effort. I will try it again using pie crust instead of the mix suggested by the recipe.

 
Nov 07, 2003

This recipe is ABSOLUTLEY THE BEST TASTING pumpkin dessert out there!!!! I like to use canned pumpkin pie mix instead of the pumpkin puree and just cut back to 1/2 tsp. each of cinnamon and nutmeg.

 
Nov 27, 2008

Ive made this quite a few times and everyone loves it. But Im bothered how the cake mix on the bottom NEVER gets cooked? Its always still raw dough. Does anyone else have this problem, or is it suppose to be like that?

 
Nov 07, 2003

This recipe is delicious! I added a 1/2 cup of chopped walnuts to the topping. The topping was very wet so I added about 1/3 cup of flour to make it crumbly. Rave reviews from family and friends, but if sugar and fat calories are a concern, this recipe is not for you.

 
Oct 26, 2005

This was delicious! Its similar to pumpkin pie but I love the sugar topping, it really gives it that extra something. The only change I made was to use half brown sugar and half white sugar for the topping (instead of all white sugar) and it came out really good. I will definitely be making this for Thanksgiving!

 
Nov 12, 2009

Oh my gosh, this is SO good! My six year old that is super picky and would normally never touch pumpkin pie loves it! I wanted to test it out before making it for Thanksgiving. I can't wait for my family to try it. I am no fan of pumpkin pie at all, but this this is amazing!

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 392 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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