Pumpkin Pie Crisp

You Will Need:

1 box Calhoun Bend Mill Apple Crisp Mix
1 (15oz) can Pumpkin Puree
1 cup Granulated Sugar
3 large Eggs
2 teaspoons Pumpkin Pie Spice
1/2 teaspoon Salt
2 teaspoons Pure Vanilla Extract
2/3 cup Heavy Whipping Cream
4 tablespoons or 1/2 stick Unsalted Butter



  1. Preheat oven to 375° F. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt and vanilla extract. Whisk in heavy whipping cream until smooth. Pour into a skillet or medium sized baking dish. 
  2. Make your crisp topping according to the Calhoun Bend Mill Apple Crisp box directions. Then, once butter is fully combined with the crisp, gradually sprinkle over your pie filling. 
  3. Bake for 45 to 50 minutes or until the top is fully baked and golden brown. 
  4. Cool for 10 minutes and serve with ice cream or whipped cream.

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