Pumpkin Crisp

A delicious alternative to traditional pumpkin pie.

Photo by Robin H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake Mix

  • 1/2

    cup white rice flour cup tapioca flour

  • 1/3

    cup potato starch

  • 1 1/2

    tsp Xanthan gum

  • 1/2

    tsp salt

  • 1

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1

    tsp pure vanilla extract

  • 2/3

    cups sugar

  • 1/2

    tsp grated orange zest

  • Crust

  • 1

    Egg

  • 1/2

    Cup Butter, Melted

  • Pumpkin Filling

  • 1

    (29 Oz)Can Pumpkin Puree

  • 2

    Eggs

  • 1

    Teaspoon Ground Nutmeg

  • 1

    Teaspoon Ground Cinnamon

  • 1/2

    Cup White Sugar

  • 2/3

    Cup Evaporated Milk

  • Topping

  • 3/4

    Cup White Sugar

  • 1/2

    Cup Butter, Softened

Directions

Preheat oven to 350 Degrees F. Combine the Cake Mix ingredients in one bowl. This will produce 2 cups of cake mix. Set aside 1 cup of cake mix for the topping. Combine remaining cake mix, 1 egg, and 1/2 cup melted butter. Pat into a 9 x 13 inch baking pan. In a large bowl mix pumpkin, 2 eggs, nutmeg, cinnamon, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust. In a small bowl combine the remaining 1 cup of cake mix and 3/4 cup of sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture. If the mixture becomes more like a dough, simply break into pieces, flatten between your fingers and spread them evenly on the top of the pumpkin mixture. Bake in the preheated oven for 55 minutes.

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