Gingered Pumpkin Crumble

  • Prep 20 min
  • Total 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 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

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
8g
40%
Cholesterol
60mg
20%
Sodium
330mg
14%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
35g
Protein
5g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
8%
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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