GINGERBREAD PUMPKIN CRUMBLE

Holidays & Special Occasions Halloween GINGERBREAD PUMPKIN CRUMBLE

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      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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Holidays & Special Occasions Halloween GINGERBREAD PUMPKIN CRUMBLE