PUMPKIN CRUMBLE RECIPES
PUMPKIN CRUMBLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I created this tasty pumpkin crumble dessert on a rainy fall afternoon while my son was taking a nap. It filled the house with a wonderful aroma, and I was able to make it with ingredients that I already had in my pantry. Stir 1/2 cup chocolate chips into the filling for a change of pace. —Sarah Graham, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture.Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.
Nutrition Facts : Calories 208 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 59mg sodium, CarbohydrateContent 33g carbohydrate (21g sugars, FiberContent 3g fiber), ProteinContent 3g protein.
PUMPKIN CRUMBLE RECIPE - FOOD.COM
I had this at a potluck and was so happy to see the recipe printed out next to it. It is really delicious.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 9"x13" pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs in bowl of an electric mixer. Add pumpkin, milk, sugars, vanilla and spices. Mix well.
- Pour into a 13" x 9" baking pan. Sprinkle the dry cake mix on top and pat down.
- Melt the butter and drizzle over the top. Sprinkle with the chopped pecans.
- Bake at 350 degrees for 45-60 minutes or until well browned and set. Let cool.
Nutrition Facts : Calories 384.1, FatContent 15.8, SaturatedFatContent 5.8, CholesterolContent 61.7, SodiumContent 252.1, CarbohydrateContent 57.6, FiberContent 1.3, SugarContent 40.7, ProteinContent 5.1
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