2bleu's Pumpkin Ginger Crumble
Source: www.food.com/recipe/2bleus-pumpkin-ginger-crumble-377279
Ingredients
- 1 (14 1/2 ounce) box gingerbread cake mix (Betty Crocker)
- 1 cup chopped pecans (or walnuts)
- 5 tablespoons butter, melted
- 1 egg, beaten
- 1 (15 ounce) canned pumpkin
- 1 (14 ounce) can fat-free sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- whipped cream (or ice cream if serving warm)
Directions
- Preaheat oven to 350F Spray a 11x7" casserole dish with nonstick cooking spray and set aside.
- In a medium bowl, combine all crumble ingredients, stirring and tossing gently using a spatula (use your fingers to make loose crumbs).
- Sprinkle a little more than half of it evenly over casserole dish and press down gently (the bottom should be totally covered with crumble.
- In a large bowl, combine all filling ingredients and using a wire wisk, beat until smooth.
- Pour evenly over bottom crumble.
- Crumble remaining crumble loosely over top of filling.
- Bake for about 45 minutes or until top is golden brown.
- Cool at least 40-45 minutes before serving or refrigerating to chill.
- Cut into squares and serve with whipped or ice cream.
- Cover and refrigerate leftovers.