Pumpkin Crisp on the Big Green Egg
Delicious crisp!
Ingredients
| For filling : | ||
| Canned pumpkin puree | 15 Ounce | |
| White granulated sugar | 1 Cup (16 tbs) | |
| Evaporated milk | 1 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| For topping | ||
| Yellow cake mix | 1 Packet | |
| Nuts | 1 1/2 Cup (24 tbs) (((of your choice))) | |
| Melted butter | 1 Cup (16 tbs) |
Directions
GETTING READY
1. Preheat big green egg with a plate (upside down) or oven to 350 degree F.
MAKING
2. In a large mixing bowl, combine pumpkin puree, sugar, milk, cinnamon, vanilla, and nutmeg. Mix well.
3. In a greased 10-inch cast iron skillet, pour the batter and spread evenly.
4. Sprinkle the yellow cake mix evenly over top, followed by the nuts. Drizzle melted butter on top until nice and moistened.
5. Place the skillet on heat, cover and bake for 40-45 minutes or until nice and golden. Remove from oven and let cool before serving.
SERVING
6. Serve with some cool whip and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 651Calories from Fat 376
% Daily Value*
Total Fat 42 g64.6%
Saturated Fat 19 g95%
Trans Fat 0 g
Cholesterol
Sodium 331 mg13.79%
Total Carbohydrates 63 g21%
Dietary Fiber 4 g16%
Sugars 44 g
Protein 10 g20%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
