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Gingered Pumpkin Crumble




Source of Recipe


Internet


List of Ingredients




FILLING

1 (15- oz.) can pumpkin
1 (14- oz.) can sweetened condensed milk
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs

TOPPING

2 tablespoon chopped crystallized ginger 1 (1 lb. 2.25- oz.) pkg.
Pillsbury Moist Supreme Butter Recipe Yellow Cake Mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted (or softened and cut in with pastry cutter) GARNISH

Whipped cream or topping


Recipe



Heat oven to 350 degrees. Spray 13x9 pan with nonstick spray. In large bowl combine all filling ingredients; beat until smooth. Pour in sprayed pan
In medium bowl, combine all topping ingredients; is well. Sprinkle evenly over filling.
Bake at 350 degrees for 40 to 50 minutes or until top is a golden brown. Cool at least 30 minutes 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.

15 servings