Heathers Pumpkin Crisp
Delicious Pumpkin Crisp thats always a HUGE hit around the holidays. This recipe has been created a number of ways, this is how I make it with my variations. Surprisingly simple to make. Enjoy
Delicious Pumpkin Crisp thats always a HUGE hit around the holidays. This recipe has been created a number of ways, this is how I make it with my variations. Surprisingly simple to make. Enjoy
- 1/2 teaspoon cinnamon
- 1 cup granulated sugar
- icing:
- 1 box yellow cake mix
- 12 ounces evaporated milk
- 29 ounces pumpkin mix (not pie mix)
- 3 whole eggs
- 1 cup pecan pieces broken into pieces
- 2 sticks unsalted butter melted
- 8 ounces cream cheese sit out of fridge for 15 mins
- 12 ounces cool whip sit out of fridge for 5-10 mins
- 1.25 cups confectioners sugar 1-1.5 cups; to taste
- Carbohydrate 87.8074721637394 g
- Cholesterol 157.763557989889 mg
- Fat 34.5860949461649 g
- Fiber 3.3783541863437 g
- Protein 10.5711061302202 g
- Saturated Fat 15.4742522155905 g
- Serving Size 1 1 Serving (268g)
- Sodium 426.844753482336 mg
- Sugar 84.4291179773957 g
- Trans Fat 2.85083777181715 g
- Calories 688 calories
Step-by-step
- Pre heat oven to 350(F) or 180(C)
- Grease a 9 x 13 inch pan and line bottom the bottom with wax paper - you could just grease as well.
- Mix first 5 ingredients together and pour into pan.
- Sprinkle the dry cake mix over the pumpkin mix, then sprinkle nuts and then pour melted butter over top.
- The pour doesn't have to be perfect, just drizzle as evenly as you can.
- Bake 50-65 minutes at 350(F) degrees, watch so nuts won't burn. (Add loose foil for ½ time or so).
- When done, let sit for about 10 mins (so it's not soupy), then turn upside down onto tray.
- Remove wax paper and cool completely before adding topping. (REMOVE PAPER BEFORE IT COOLS, but not while it’s too hot.)
- Beat together until creamy and spread over cool cake.
A dense layer of spiced squash topped with a buttery, toasted pecan crust emerges from the oven bubbling at the edges and smelling intensely of cinnamon. Achieving the right texture in baked desserts containing high-moisture purees requires careful attention to fat ratios and structural starches. Using commercially canned pumpkin puree guarantees a standardized moisture level that fresh squash cannot replicate without prior roasting and draining. Fresh pumpkins contain varying water percentages depending on the variety, which can easily destabilize the set of eggs and dairy in the filling. Canned plain puree delivers a reliable 92 percent moisture baseline, ensuring the custard sets firmly within the 50 to 65 minute baking window without separating.
Managing Fat and Heat Distribution
When applying dry yellow cake mix directly over the wet base, do not pack the powder down. Loose granules absorb surface moisture during baking to form the characteristic crumbly topping. Drizzling 2 sticks of melted unsalted butter evenly across the dry mix creates localized hydration zones. Wherever the butter misses the dry mix, powdery pockets remain unbaked; use a spouted measuring cup to distribute the fat smoothly. If the pecan pieces begin darkening past a deep amber before the 50-minute mark, drape a sheet of aluminum foil loosely over the surface to deflect direct radiant heat.Demolding and Temperature Control
Inverting a heavy 9x13 inch pan requires careful timing regarding internal temperature. Allow the baked dessert to rest for precisely 10 minutes so the interior starch matrix stabilizes enough to hold its shape during the flip. Strip away the wax paper while the pan is still warm; letting the dessert cool completely with the paper attached causes the parchment to bond permanently to the crust. Cream cheese must sit at room temperature for 15 minutes before beating to eliminate lumps in the icing layer.
