Pumpkin Crisp

Pumpkin Crisp

104

"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

1 h 30 m servings 309 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

104
  1. 139 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 accompanim...

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 t...

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 accompanim...

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 recip...

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 nutm...

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 ...

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...

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...

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 f...

Gosh, this is good! Others' general comments are echoed here: The crust was kind of sticky so I mixed in some rolled oats before patting it down. Doubled the spices in the pumpkin mixture jus...