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
- 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.
- 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.
- Bake for 45 to 50 minutes or until the top is fully baked and golden brown.
- Cool for 10 minutes and serve with ice cream or whipped cream.