Best Pumpkin Crisp Recipes

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.

ROASTED CORN AND PUMPKIN SOUP WITH JUMBO LUMP CRABMEAT AND CRISP MACHE

Steps:

• Shuck corn and cut from the cob. Separate into 2 piles.
• Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree.
• Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.
• Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.
• Remove pumpkin pulp from outer skin and puree.
• Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.
• Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil.

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.

APPLE AND PUMPKIN GINGER CRISP

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the oats, 1/2 cup flour, pecans, light-brown sugar, ginger, salt, and butter. Mix until large crumbs form, and refrigerate until ready to use.
• In a 9-by-13-inch baking dish, combine the pumpkin, apples, lemon zest and juice, sugar, cinnamon, and remaining 2 tablespoons flour; toss until mixed. Sprinkle the oat crumble over the apple mixture and bake until the topping is browned and juices are bubbling, about 45 minutes. Let stand for 15 minutes. Serve warm with vanilla ice cream.

DUTCH APPLE AND PUMPKIN CRISP

Steps:

• Preheat oven to 350 degrees F.
• Spread chopped aples over the bottom a 9-inch glass pie plate, then microwave uncovered on high 4 to 6 minutes or until apples are crisp-tender.
• Meanwhile, in a small bowl, mix together the 3/4 cup of flour, brown sugar, butter & 1/4 teaspoon of pumpkin pie spice until crumbly, then set that mixture aside.
• In a medium bowl & using a whisk, beat together the remaining ingredients until smooth, then pour this mixture over the apples.
• Sprinkle the filled pie plate with the flour mixture, then bake 30 to 35 minutes or until golden brown & set.
• Cool 20 minutes on a wire rack, then serve ~ goes nicely with either whipped cream or vanilla ice cream!

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:

• 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.

AUTUMN PUMPKIN CRISP W/CREAMY FROSTING

Steps:

• Heat oven to 350°.
• Line bottom, sides of 9 x 13 pan with waxed paper.
• Combine pumpkin, milk, sugar, eggs and cinnamon, pour into pan.
• Pour dry cake mix over mixture.
• Evenly place nuts into mix.
• Spoon the melted butter over nuts evenly.
• Bake 50-60 minutes.
• Invert into tray and peel off waxed paper.
• Mix cream cheese, Cool whip and powdered sugar; frost and refrigerate.

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.

APPLE CRISP WITH PUMPKIN SPICE

Steps:

• 1. Preheat oven to 350 degrees. Slice apples into thin pieces (be sure to peel, core, and remove seeds)
• 2. Mix apples in bowl with pumpkin pie spice, sugar, and a few drops of lemon juice. Spread apples into a small baking pan or casserole dish.
• 3. Mix almond meal, brown sugar, pumpkin pie spice in a small bowl.
• 4. Add cubes of butter into almond meal mixture and mix gently, it's okay if you don't combine all the butter all the way.
• 5. Sprinkle the almond meal mixture over the apples; spread evenly, try to place butter cubes spaced out over the apples
• 6. Bake at 350 degrees for about 30 minutes, or until the apples are tender.

PUMPKIN CRISP WITH WALNUT CRISP TOPPING

Steps:

• Preheat oven to 350. Lightly grease an 8" square baking dish.
• In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared dish.
• In medium bowl combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter and stir until combined.
• Sprinkle topping evenly over pumpkin mix.
• Bake for 45-50 minutes or until center is set and topping is golden brown.
• Serve warm with whipped cream and cinnamon if desired.

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 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 CRISP

Steps:

• 1. Mix together the pumpkin, milk, sugar, cinnamon and eggs.
• 2. Pour mixture into 9x13x2 pan lined with wax paper. (This keeps the dessert from sticking to the pan.)
• 3. Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter over the top.
• 4. Bake at 350 for 50-60 minutes. Turn upside down onto a platter and remove wax paper. Allow to cool thoroughly. When cooled, cover with topping mixture and refrigerate.

PUMPKIN CRISP

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.