Gingered Pumpkin Crumble

 

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

can (14 oz) sweetened condensed milk

2

tablespoons packed brown sugar

1

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/2

teaspoon ground nutmeg

2

eggs

2

tablespoons chopped crystallized ginger

1

box (18.25 oz) butter recipe white or yellow cake mix with pudding in the mix

3/4

cup chopped walnuts or pecans

1/2

cup butter, melted

Whipped cream or topping

• 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, with electric mixer on medium speed, beat all filling ingredients until smooth. Pour into pan.
• 2 In medium bowl, mix crystallized ginger, cake mix, walnuts and butter until well blended. Sprinkle evenly over filling.
• 3 Bake 40 to 50 minutes or until top is golden brown. Cool at least 30 minutes before serving.
• 4 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.