PUMPKIN CRISP – The Southern Woman Cooks

This pumpkin crisp is a brilliant straightforward recipe to make and great topped with ice cream or whipped topping.

❤️WHY WE LOVE THIS RECIPE

This pumpkin crisp is very easy to make and ideal for any vacation gathering! The crisp topping actually is great with ice cream or whipped cream. This dessert can be nice for any potluck, the flavors are delicous. We use a yellow cake combine to make the topping and discover that it really works very nicely.

SWAPS

We use pumpkin pie spice however you would change it out for cinnamon. We use heavy cream, we’ve additionally made it with evaporated milk and it was nice. We use a yellow cake combine however I do assume a spice cake could be good too, as somone really helpful within the feedback.

OTHER PUMPKIN RECIPES

Pumpkin Crisp

Leigh Walkup

This crisp is filled with pumpkin, cinnamon and pecans. You’ll end up making this over and over.

Prep Time 10 minutes minutes

Prepare dinner Time 55 minutes minutes

Complete Time 1 hour hr 5 minutes minutes

Course Dessert

Delicacies American

• 1 15 ounce can 100% pumpkin
• 1 cup heavy cream can use evaporated milk
• 1/2 cup white granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoon pumpkin pie spice
• 1 15.25 ounce field yellow cake combine
• 1/2 cup brown sugar
• 1 cup fast cooking oats
• 1/2 teaspoon floor nutmeg
• 1 cup chopped nuts pecans or walnuts
• 1 cup or 16 tablespoon or 2 sticks butter melted

• Mix pumpkin, evaporated milk, sugar, vanilla extract, pumpkin pie spice and blend with a mixer.  Add to a 9 x 13 baking dish spreading over backside of dish.

• In a bowl whisk collectively cake combine, brown sugar, oats and floor nutmeg.  Unfold over pumpkin combination in dish.  Sprinkle nuts on high.  Pour melted butter over all ensuring your entire high is moist with the butter.

• Bake in preheated 350 diploma oven for 50 to 55 minutes till high is browned.

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