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10

Gingered Pumpkin Crumble

Prep 20 min
Total 1 hr 40 min
Ingredients 12
Servings 15

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

By Pillsbury Kitchens

September 17, 2010

Ingredients

Filling

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

can (14 oz) sweetened condensed milk

tablespoons packed brown sugar

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/2

teaspoon ground nutmeg

eggs

Topping and Garnish

tablespoons chopped crystallized ginger

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

Steps

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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.

Expert Tips

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.