I was intrigued by this recipe, because I love crisp. I was wary of the cake mix, and I liked lorraz's idea to make a scratch crisp (oatmeal/flour/brown sugar, etc.) topping for the top. I baked the pumpkin mixture for 20 minutes to set it, but when I dropped the crisp on the top most of it it sank to the bottom. It took almost 1 1/2 hours to bake! It was delicious, but it was more like a pudding than a crisp. Topped with whipped cream, it was attractive in a bowl. If I did it again, I would bake the pumpkin mixture for 45-50 minutes, then add the topping for another 30 minutes.
Pumpkin Pie Crunch
A crumble or a crisp is a fruit dessert topped with a crumbly, sweet pastry topping. This pumpkin version of a crumble features canned pumpkin and yellow cake mix for the topping. The crunch from toasted pecans. The dessert is baked in a baking pan, but you can scoop it out and serve in coffee cups for a unique presentation.
- cooking spray
- 1 (15-ounce) can pumpkin
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 1/4 cups sugar
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (18 3/4-ounce) package yellow cake mix
- 1 cup chopped pecans
- 3/4 cup butter flavor shortening, melted
- Sweetened whipped cream
- 1. Coat a 13- x 9-inch pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan. Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.
- 2. Bake at 350º for 40 to 45 minutes or until golden. Let cool 2 hours or until completely cool. Serve with sweetened whipped cream.
Prep: 20 min., Bake: 45 min., Cool: 2 hr.
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