Gingerbread Pumpkin Crumble
Posted by Hauntmistress
15 oz. canned pumpkin
14 oz. can sweetened condensed milk
2 tbs. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 tbs. chopped crystallized ginger
1 pkg. yellow cake mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted
How to Prepare:|
Heat oven to 350 degrees.|
Spray 13x9 in.
pan with nonstick cooking spray.
In large bowl, combine all filling ingredients; beat until smooth. Pour into sprayed pan.
In medium bowl, combine all topping ingredients; mix well. Sprinkle evenly over filling.
Bake for 40 - 50 min. or until top is golden brown. Cool at least 30 min. before serving.
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.
More great recipes like this one can be found at:
Haunted Bay's Halloween Recipe Database
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