Pumpkin Crisp without Cake Mix
Pumpkin crisp without cake mix is a bite of heaven. With a creamy Fall flavor filled inside and a bit of crunch on the top, you'll fall in love with this one.
Servings: 12
Equipment
- 1 9x9 pan or 9 inch casserole dish
- 1 Bowl
Ingredients
- 3 eggs
- 1 c sugar
- 2 c pumpkin
- 1 1.5 c whipped topping
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- crisp
- 2 c quick oats
- 1 1/2 c all purpose flour
- 1 c brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 c butter room temperature, cubed
Instructions
- Preheat oven to 375 degrees F.
- In a bowl combine ingredients for the crisp layer EXCEPT the butter.
- Add butter and use pastry cutter or your hands to incorporate into the mixture well.
- Spray inside of baking dish and spread half of crisp layer on to bottom of dish, evenly distributed.
- In a bowl mix pumpkin ingredients EXCEPT whipped topping (cold but not frozen). Once everything is incorporated, gently fold in the topping.
- Pour pumpkin layer on top of thin layer of crisp. Then sprinkle on remaining crisp on the very top of your baking dish.
- Bake for 40-45 minutes until top is golden brown.
- Allow to cool for at least 15 minutes before scooping out so it can firm up.
Nutrition
Serving: 2oz | Calories: 435kcal | Carbohydrates: 61g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 274mg | Potassium: 232mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2190IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg