PUMPKIN PIE CRUMBLE RECIPES

Steps:

• Place rack in the center of the oven and preheat the oven to 350.
• Lightly grease (I use Pam for baking cooking spray) 13x9in pan. Set pan aside.
• Crust:.
• Measure out 1 cup of cake mix and reserve for the topping.
• Place remaining cake mix, 1 stick butter and 1 egg in mixing bowl.
• Blend with an electric mixer on low speed until well combined (1 minute).
• Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides.
• Filling:.
• Place pumpkin, milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large mixing bowl used to prepare the crust and with the same beaters (no need to clean either).
• Blend on low speed until combined (30 seconds)
• Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.
• Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set pan aside.
• Topping:.
• Place remaining 1/4 cup sugar, chilled butter and reserved cake mix in a clean medium-sized bowl.
• Beat with an electric mixer on low speed until just combined and crumbly (30 seconds to 1 minute).
• Distribute the topping evenly over the filling mixture. Place the pan in the oven and bake until the center no logger jiggles, appx 70 minutes.
• Remove the pan from the oven and let cool on wire rack for 20 minutes.
• Cut the cake into squares and serve with whipped cream if desired.

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.