Pumpkin Crisp

4.4
(157)
119 Reviews
10 Photos

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

Recipe by Bunny
Updated on July 14, 2022
10
10
10
10
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
18
Yield:
1 - 9x13 inch pan
Jump to Nutrition Facts

Ingredients

  • 1 (18.25 ounce) package yellow cake mix

  • 1 egg

  • ½ cup butter, melted

  • 1 (29 ounce) can pumpkin puree

  • 2 eggs

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • ½ cup white sugar

  • ⅔ cup evaporated milk

  • ¾ cup white sugar

  • ½ cup butter, softened

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.

Nutrition Facts (per serving)

309 Calories
15g Fat
41g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 309
% Daily Value *
Total Fat 15g 20%
Saturated Fat 8g 39%
Cholesterol 61mg 20%
Sodium 392mg 17%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 6%
Total Sugars 29g
Protein 4g
Vitamin C 2mg 11%
Calcium 84mg 6%
Iron 1mg 7%
Potassium 160mg 3%

* 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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