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2bleu's Pumpkin Ginger Crumble

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“Why wait til the holidays? Indulge! Serve warm with ice cream or chilled with whipped cream. This is a little something Bird created. :) NOTE: We love Sam's idea of a cream cheese layer in there also, Suggest 8 oz cream cheese whipped with 2 tbsp sugar, and put on before the pumpkin layer. :)”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • crumble
  • 1 (14 1/2 ounce) box gingerbread cake mix (Betty Crocker)
  • 1 cup chopped pecans (or walnuts)
  • 5 tablespoons butter, melted
  • Filling
  • 1 egg, beaten
  • 1 (15 ounce) canned pumpkin
  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 2 teaspoons pumpkin pie spice
  • Garnish
  • whipped cream (or ice cream if serving warm)

Directions

  1. Preaheat oven to 350°F Spray a 11x7" casserole dish with nonstick cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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.

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