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Pumpkin Crisp

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A delicious alternative to traditional pumpkin pie.

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Rate this recipe 5/5 (1 Votes)

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

Details

Preparation

Step 1

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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