Gingered Pumpkin Crumble

Ginger, cake mix and nuts mixture sprinkled over pumpkin filling make a delicious baked dessert served with whipped cream – perfect to treat a crowd.

  • prep time 20 min
  • total time 1 hr 40 min
  • ingredients 12
  • servings 15

Ingredients

Filling

1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (14 oz) 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

2
tablespoons chopped crystallized ginger
1
box (18.25 oz) 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
  • 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, with electric mixer on medium speed, beat all filling ingredients until smooth. Pour into pan.
  • 2 In medium bowl, mix crystallized ginger, cake mix, walnuts and butter until well blended. Sprinkle evenly over filling.
  • 3 Bake 40 to 50 minutes or until top is golden brown. Cool at least 30 minutes before serving.
  • 4 To serve, cut into squares; place on individual dessert plates. Top each serving with whipped cream. If desired, sprinkle with additional chopped crystallized ginger. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    380
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    330mg
    330%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    1g
    1%
      Sugars
    35g
    35%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    130%;
    Vitamin C
    2%;
    Calcium
    15%;
    Iron
    8%;
    Exchanges:
    2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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