Gingered Pumpkin Crumble

This crumble has a delicious spiced pumpkin filling and a ginger, nutty crumble topping.

Yield

15 servings

Filling Ingredients

1 (15 ounce) can pumpkin (not pumpkin pie mix)
1 (14 ounce) can sweetened condensed milk
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs

Topping and Garnish Ingredients

2 tablespoons chopped crystallized ginger
1 (18.25 ounce) box butter recipe white or yellow cake mix with pudding in the mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted
whipped cream or topping

Directions

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

In large bowl, with electric mixer on medium speed, beat all filling ingredients until smooth. Pour into pan.

In medium bowl, mix crystallized ginger, cake mix, walnuts and butter until well blended. Sprinkle evenly over filling.

Bake for 40 to 50 minutes or until top is golden brown. Cool at least 30 minutes before serving.

To serve: Cut into squares; place on individual dessert plates. Top each serving with whipped cream. If desired, sprinkle with additional chopped crystallized ginger.

Estimated Time

Preparation Time: 20 minutes
Baking Time: 50 minutes
Cooling Time: 30 minutes

Storage

Store in refrigerator.

Additional Information

Regular yellow cake mix can be used in place of the butter recipe cake mix.

You will find crystallized ginger in plastic containers with the other baking ingredients at the grocery store.

Nutritional Information

1 Serving (1 Serving) Calories 380 (Calories from Fat 160), Total Fat 18 g (Saturated Fat 8 g, Cholesterol 60 mg; Sodium 330 mg; Total Carbohydrate 49 g (Dietary Fiber 1 g, Sugars 35 g), Protein 5 g; Exchanges: 2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 Fat

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