Pumpkin Crisp on the Big Green Egg

BallisticBBQ's picture

Nov. 04, 2013

Delicious crisp!


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)



1. Preheat big green egg with a plate (upside down) or oven to 350 degree F.


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.


6. Serve with some cool whip and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 651Calories from Fat 376

 % Daily Value*

Total Fat 42 g64.6%

Saturated Fat 19 g95%

Trans Fat 0 g


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