Gingered Pumpkin Crumble

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

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

Directions

  1. 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. 2 In medium bowl, mix crystallized ginger, cake mix, walnuts and butter until well blended. Sprinkle evenly over filling.
  3. 3 Bake 40 to 50 minutes or until top is golden brown. Cool at least 30 minutes before serving.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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