GINGERBREAD PUMPKIN CRUMBLE

[BiggerPiggyBank]

gingerbread pumpkin crumble

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

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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