Let’s talk savvy pumpkin desserts for a minute. OK, I will admit I am a sucker for all things sweet. Some people have a sweet tooth. Well, let me tell you something, all my teeth are sweet. I am also known for doing dessert for supper from time to time. So, when fall hits I am like most people and want to jump right into the spiced and sweet pumpkin craze.
This pumpkin crumble is sure to please. It’s warm and sweet and honestly just tastes like fall. Topped with fresh whipped cream makes it the best thing since sliced bread. Don’t let the season go by without making this one, I promise you won’t be disappointed. Did I mention it’s easy, too? Now that’s what I call a savvy sweet pumpkin treat!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Pumpkin Crumble
Ingredients
- 1 can pumpkin 15 ounces
- 1 can evaporated milk 12 ounces
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon pumpkin spice
- 1 teaspoon cinnamon
- 1 box cake mix yellow, white or spice
- 3/4 cup chopped pecans
- 3/4 cup chopped white chocolate chips
- 1 1/2 cups melted butter
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Instructions
- Heat oven to 350 F.
- In bowl, mix pumpkin, evaporated milk, brown sugar, eggs, pumpkin spice and cinnamon. Pour into greased 9-by-11-inch baking dish.
- In separate bowl, mix cake mix, pecans and white chocolate chips. Sprinkle over pumpkin mixture. Pour butter evenly over top. Do not mix or stir. Bake 1 hour.
- To make whipped cream: Using hand mixer, whip heavy whipping cream and sugar until thick.
- Serve crumble with whipped cream.