- This topic has 1 reply, 1 voice, and was last updated March 29, 2007 at 7:33 pm by .
- March 29, 2007 at 7:33 pm #239779
gingerbread pumpkin crumble
15 oz. canned pumpkin
14 oz. can sweetened condensed milk
1 tsp. cinnamon
1/2 tsp. ginger
2 tbs. chopped crystallized ginger
1 pkg. yellow cake mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted
Heat oven to 350? F.
Spray 13 x 9 inch 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 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
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