Thursday, November 19, 2009

Pumpkin Crumble

I'm becoming a food blog junkie.  Despite recently buying this sucker, I have been getting most of my recipes from blogs.  This recipe comes from one of my favorite food blogs.   even plan on trying their candy corn cupcakes for thanksgiving.

Pumpkin Crumble

What you'll need:
1 boxed yellow or white cake mix
1-2 sticks of butter
1 16 oz can pumpkin
2 eggs
1 can sweetened condensed milk
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
1/3 cup chopped pecans

In a bowl combine two cups of the cake mix with 3 tsp of butter.  Place mixture in a 9x13 pan and press down firmly with your fingers.

Combine the pumpkin, eggs, sweetened condensed milk, and spices. Or you can just make the recipe on the back of the canned pumpkin. They're pretty much the same. Once combined pour on top of the cake mixture in the pan.

Sprinkle the rest of the cake mix over the pumpkin mixture.  Sprinkle chopped pecans over cake mix.  Melt the remaining butter and drizzle over the cake mix and nuts.  (For every 1 cup of cake mix you'll need 3 to 4 Tbs of melted butter.  I found using 3 Tbs per cup was not quite enough.)

Bake at 350 for about 40 minutes.  

Enjoy your yummy, almost pumpkin pie, but oh so much easier dessert!  The consensus is that this is best at room temp, but it's still good straight from the oven.

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