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Prep 20min
Total1hr40min
Ingredients12
Servings15
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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
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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.
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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.
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