Best 4 Pumpkin Pie Crisp Recipes

PUMPKIN PIE CRISP

Steps:

• Preheat oven to 425°F.
• TOPPING: Combine ingredients with a fork for topping. Reserve.
• TOPPING: Whisk pumpkin purée, sugar, evaporated milk, eggs, and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie crust.
• Bake in preheated oven 15 minutes, reduce heat ot 350F and bake for 25 minutes.
• Remove from oven and add reserved topping. Bake for an additional 20 minutes. Remove from oven and cool before serving.

PUMPKIN CRISP

Steps:

• Preheat the oven to 375 degrees F.
• Spray a 9X13 pan with non stick cooking spray.
• In a bowl, whisk the eggs and sugars together.
• Stir in the pumpkin, milk, spices and vanilla extract until smooth. Pour the pumpkin mixture into the pan.
• In a separate bowl, mix together the oats, flour, brown sguar, baking powder, cinnamon and butter.
• Then sprinkle this mixture on top of the pumpkin layer in the pan.
• Bake for 35-40 minutes until it's brown and bubbly.
• Remove and let the pumpkin crisp cool for 5 minutes.
• Serve warm topped with vanilla ice cream and enjoy!

PUMPKIN-CHOCOLATE SLAB PIE

Steps:

• Make the crust: Preheat the oven to 350˚ F. Combine the cookies, granulated sugar and salt in a food processor. Pulse until finely ground, then add the melted butter and pulse again until the mixture looks like wet sand. Transfer to an 11-by-17-inch rimmed baking sheet and press the mixture evenly into the bottom and up the sides. Bake until set and crisp, about 12 minutes. Transfer to a rack and let cool completely.
• Make the filling: Place the chocolate in a large bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until steaming. Pour the cream over the chocolate and let stand until most of the chocolate melts, about 10 minutes, then gently stir until smooth. Spread the chocolate evenly over the bottom of the crust; let set, about 10 minutes.
• Meanwhile, whisk 2 1/2 cups heavy cream, the pumpkin puree, granulated sugar, eggs, pie spice, vanilla and salt in a large bowl. Strain through a fine-mesh sieve into a separate bowl and pour over the chocolate layer. Bake until the pumpkin is set around the edges and puffs slightly in the middle, about 25 minutes. Transfer to the rack and let cool 20 minutes, then refrigerate until completely cooled, at least 2 hours.
• Make the topping: Beat the remaining 3/4 cup heavy cream and the confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form. Cut the pie into 15 squares. Dollop some whipped cream onto each square and sprinkle with crushed cookies.

PUMPKIN CRISP

Steps:

• 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.
• In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
• 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.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.