Pumpkin Crisp

This recipe was used for the All-Vol Thanksgiving potluck, although it did not turn out as crispy as it should have… Hope you enjoy! -Michelle

We made an extra half batch this time around so if the quantities seem large in some of the photos, that’s why. You’ll also notice two different pans being used- one with the regular amount, the other halved.

The recipes I found for pumpkin crisp online all call for 15 or 30 oz cans of pumpkin puree. Since I didn’t see any pumpkin puree at Shoppers’ Fare, it was time to make it from scratch. I was a little skeptical that the Jamaican “pumpkin” would hold up to the traditional pumpkin pie taste I grew up with, but I was pleasantly surprised. When you get pumpkin at the market, you’ll have to over-estimate the weight because you won’t be using the rind in the recipe. Ask for one and half to two pounds.

To roast your pumpkin:

1. Preheat the oven to 175 C (350 F)

2. Scoop off the guts/seeds from the pumpkin.

3. Cut the pumpkin into slices if you’re able.

• This can also be done with a half pumpkin not cut into slices, roasted face down on the pan but it will need to roast for at least 90 minutes. Depending on how thick your slices are and how much you’re roasting, the roasting time will vary.

4. Set on a cookie sheet flesh side down and cover the whole thing with foil, tucked under at the edges.

5. Bake the pumpkin for at least 45 minutes (for three two-inch slices).

6. Let cool a bit so you can remove the rind. The pumpkin should be soft enough that it will either fall right off the rind or you can cut it off with a butter knife.

7. Mash the pumpkin to a pulp. We lucked out with a hand mixer but this can also be done by hand with a fork or the back of a spoon. I thought it would be a problem at first that I couldn’t get rid of the stringiness and that the pumpkin still didn’t taste like the one I’m used to, but it all worked out after baking.

Now that you have your puree, you can put it into a pumpkin crisp. By the way, your pumpkin puree can be stored frozen in a freezer-safe container or ziplock bag for later use as well.

As I mentioned before, some recipes call for a 15 oz can of puree and others for 30 oz, so I went somewhere inbetween since it was difficult to make my pumpkin measurements so precise.

1. Set aside a cup of your 18.25 oz cake mix and combine the remainder with an egg and melted butter. Spread this into the bottom of a baking pan as your crust. The original calls for 9×13 but I’ve used a wider square dish and it was fine.

2. Mix pumpkin, 2 eggs, spices, vanilla, ½ cup sugar, and powdered milk in a large bowl. Pour the pumpkin mix on top of the cake batter.

Grating the nutmeg

3. Combine the 1 cup cake mix you set aside with ¾ cup sugar (and optional oats). Cut in ½ cup softened butter to make your crumbly top. I accidentally started blending this part up when I took the pictures so it didn’t come out crumbly. Sprinkle or spread over the top of your pumpkin.

This was the extra half recipe

4. Bake at 175 degrees C (350F) for 55 minutes. 


1 (18.25 oz) package of yellow cake mix minus 1 cup – I used half of a J.F Mills Luxury Cake Mix.

1 egg

½ cup butter melted

Pumpkin Puree:

1 lb or more (15 oz+) pumpkin puree

2 eggs

1 tsp ground nutmeg – did not find this like I found cinnamon so got a whole one and grated it on a cheese grater

1 tsp ground cinnamon

½ cup sugar

2/3 cup evaporated milk – I’ve used skim and whole milk powder, both were good


¾ cup sugar

½ cup butter softened

(1 cup of cake mix set aside previously)

¼ cup oats – optional


2 thoughts on “Pumpkin Crisp

  1. just want to add, for those who are short on time and/or don’t have an oven for roasting, the stovetop method for boiling pumpkin is easy: cut it up into pieces n boil it on the stove until soft. run cold water over it to cool. then just strain the squash in a cheesecloth to remove all the excess moisture.

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