2BLEU'S PUMPKIN GINGER CRUMBLE
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. :)
Provided by 2Bleu
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preaheat oven to 350°F 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.
Nutrition Facts : Calories 124.6, Fat 11.9, SaturatedFat 3.8, Cholesterol 28.2, Sodium 136.9, Carbohydrate 4.5, Fiber 2, Sugar 1.6, Protein 1.8
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