If you love pumpkin pie, you will love
Pumpkin Pecan Crumble!
Jessica George shares her favorite recipe for a
sweet fall treat.
Pumpkin Pecan Crumble
1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping
Preheat oven to 350.
Place 2 C of the cake mix in a bowl. Cut in 3 T chilled
butter. Just use your fingers to crumble the butter until
it’s in small crumbly pieces. Place mixture in a 9×13
baking dish and press flat with your fingers.
Mix pumpkin, eggs, sweetened condensed milk, and spices
until smooth. Pour on top of the cake mixture in the pan.
Now take 1 cup of the dry cake mix and mix in 1/2 t
cinnamon. Sprinkle it all over the top of the pumpkin
mixture.
Next sprinkle on the chopped pecans. You’ll have 3 distinct
layers now.
Drizzle 3 T melted butter on top
That butter is going to combine with the cake mix and make
magic in the oven. Pop it in your 350 degree oven for about
40 minutes or so. A knife should come out without globs of
pumpkin on it and the topping should be nice and golden.
You can serve warm, chilled or room temperature. Topping
options are whipped cream, cool whip, or vanilla ice cream
*This makes a dessert about an inch thick or less. That’s
because I like a high topping-to-pumpkin ratio. If you’d
like it thicker, use a large can of pumpkin and double the
rest of the filling ingredients (Eggs, sweetened condensed
milk, and spices). Leave the rest of the recipe the same.
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