Select a size: | | | |
1
Pumpkin Custard Crumble
Submitted by sprucehill on October 26, 2009 in Custards/Puddings, Desserts
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 can (15 Oz.) Pureed Pumpkin
- 1 can 12 Oz. Evaporated Milk
- 3 whole Eggs
- 1-½ cup Sugar, Divided
- 1 teaspoon Cinnamon
- ½ teaspoons Ginger
- ¼ teaspoons Ground Cloves
- ⅛ teaspoons Nutmeg
- 1 box (about 18 Oz.) Yellow Cake Mix
- ½ cups Brown Sugar
- 1 stick Butter, Melted
Preparation Instructions
In a large bowl combine eggs, pumpkin, evaporated milk, 1 cup of sugar, and spices. Whisk together and pour into a greased 8×12 baking dish.
In a separate bowl, combine cake mix, brown sugar and remaining 1/2 cup white sugar. Add melted butter and mix together until it becomes crumbly. Sprinkle generously all over the top of the pumpkin mixture.
Bake at 350 degrees for 45 minutes, making sure the top is nice and brown and crisp.
Eat with ice cream or just a dab of whipped cream on top.
