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Devilish Desserts: Gingerbread Pumpkin Crumble

Source of Recipe

hauntedbay.com


List of Ingredients

Filling:
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 eggs

Topping:
2 tbs. chopped crystallized ginger
1 pkg. yellow cake mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted

Garnish:
Whipped cream


Recipe

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.