Gingered Pumpkin Crumble

Gingered Pumpkin Crumble

Ginger, cake mix and nuts mixture sprinkled over pumpkin filling make a delicious baked dessert served with whipped cream – perfect for a dessert.

Prep Time

20

Minutes

Total Time

1:40

Hr:Mins

Makes

15

servings

Filling
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
Topping and Garnish
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.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Regular yellow cake mix can be used in place of the butter recipe cake mix.
Tip
You will find crystallized ginger in plastic containers with the other baking ingredients at the grocery store.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 8g,),
  • Cholesterol 60mg;
  • Sodium 330mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 1g,
    • Sugars 35g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 1/2 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.