Instead of pumpkin pie, try a crisper approach to dessert

  • Follow Karin Calloway

Thanksgiving is a holiday that calls for pumpkin. Though pumpkin pie is a snap to make with prepared pie crust, try this quick pumpkin crisp for a holiday change of pace. The assembly takes just minutes, and the dish makes a wonderful ending to a holiday meal.

Thanksgiving is a holiday that calls for pumpkin. Though pumpkin pie is a snap to make with prepared pie crust, try this quick pumpkin crisp for a holiday change of pace. The assembly takes just minutes, and the dish makes a wonderful ending to a holiday meal.  Annette M. Drowlette/Staff
Annette M. Drowlette/Staff
Thanksgiving is a holiday that calls for pumpkin. Though pumpkin pie is a snap to make with prepared pie crust, try this quick pumpkin crisp for a holiday change of pace. The assembly takes just minutes, and the dish makes a wonderful ending to a holiday meal.

The crisp is a variation of the classic "dump cake" in which pie filling is sprinkled with cake mix and nuts and then drizzled with melted butter before baking. Here there are a few more ingredients but the preparation is just as easy.

When testing the recipe, I tried to find ways to reduce the fat. Using fat-free egg substitute and fat-free sweetened condensed milk made no noticeable change to the final product, but decreasing the butter and using reduced-fat butter weren't as successful. I concluded the recipe can be made "good, better or best."

Best would include two sticks of melted butter or margarine. That produces the most flavorful, crumbly topping. Use one stick and the dish is still pretty good. Substituting two sticks of light butter works fine, but cutting it down to one stick leaves you with a crumble that is on the dry side. Choose the variation that best suits your dietary concerns.

The crisp is delicious hot from the oven and served with a dollop of whipped cream or a scoop of vanilla ice cream.

Note: Save three cups of leftover turkey in the freezer for next week's Turkey Pot Pie Soup.

PUMPKIN CRISP

1 15-ounce can pumpkin

3 eggs

1 14-ounce can regular, reduced-fat or fat-free sweetened condensed milk

4 teaspoons pumpkin pie spice

1 18.5-ounce yellow cake mix

1/2 cup chopped pecans

2 sticks "light" butter or margarine, melted

Heat oven to 350 degrees. Beat the pumpkin, eggs, condensed milk, brown sugar and pumpkin pie spice together in a medium bowl until smooth. Pour into a greased 9-by-13-inch baking dish. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with the nuts and drizzle with the melted butter. Bake for one hour.

Makes 10 servings.

COMING NEXT WEEK: Turkey pot pie soup uses Thanksgiving leftovers and a prepared pie crust in a luscious soup. Watch Karin make the dish at noon Tuesday on television station WJBF (Channel 6).

Write to Karin Calloway in care of The Augusta Chronicle newsroom, P.O. Box 1928, Augusta GA 30903. Send e-mail to karin.calloway@comcast.net. Find previous Quick Cooking recipes at augustachronicle.com/karin.


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