2BLEU'S PUMPKIN GINGER CRUMBLE

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2bleu's Pumpkin Ginger Crumble image

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

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)

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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