Ginger Pumpkin Crumble:
> FILLING:
> 1 (15-oz.) can pure pumpkin
> 1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk
> 2 tablespoons brown sugar
> 1 teaspoon cinnamon
> 1/2 teaspoon ginger
> 1/2 teaspoon nutmeg
> 2 eggs
> TOPPING:
> 2 tablespoons chopped crystallized ginger
> 1 (18.25-oz.) pkg. Pillsbury® Yellow Cake Mix
> 3/4 cup chopped walnuts or pecans
> 1/2 cup butter, melted
> Garnish
> whipped cream or topping
>
>
>
>
> 1. Heat oven to 350°F. Spray 13x9-inch pan with
> nonstick cooking spray. In large bowl, combine all
> filling ingredients; beat until smooth. Pour into
> sprayed pan.
>
> 2. In medium bowl, combine all topping ingredients;
> mix well. Sprinkle evenly over filling.
>
> 3. Bake at 350°F. for 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.
>
>
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
¤..·´¨`»
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