PUMPKIN CRUMBLE
I had this at a potluck and was so happy to see the recipe printed out next to it. It is really delicious.
Provided by Marie Nixon
Categories Dessert
Time 1h
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, Fat 15.8, SaturatedFat 5.8, Cholesterol 61.7, Sodium 252.1, Carbohydrate 57.6, Fiber 1.3, Sugar 40.7, Protein 5.1
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Ranariyan Ranariyan
[email protected]This is the best pumpkin crumble recipe I've ever tried! Thank you for sharing it.
Haseeb Ahmad
[email protected]I'm allergic to nuts, so I used sunflower seeds in the crumble topping instead. It turned out great!
Itzarokwu Ebubemonday
[email protected]The instructions were a bit confusing, but I figured it out eventually. The crumble was worth the effort!
Adamaris Diaz
[email protected]This recipe is a keeper! I'll be making it again and again.
Antonio Fatfat
[email protected]I'm not sure what I did wrong, but my crumble turned out soggy. Maybe I didn't cook it long enough?
Qismat Ali
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of sugar in the filling next time.
GandaLang
[email protected]I've made this crumble several times now, and it's always a crowd-pleaser. The perfect fall dessert!
Tanjila Aktar Munmun
[email protected]This recipe was a hit at my Thanksgiving dinner! Everyone loved the combination of pumpkin and cranberries.
Bhola Kunwar
[email protected]The crumble topping was a bit too dry for my taste, but the pumpkin filling was spot-on.
Green T.
[email protected]Easy to make and delicious! I used a store-bought pie crust to save time, and it still turned out great.
Mecale Miko
[email protected]Not a fan of pumpkin desserts, but this crumble changed my mind. The sweetness of the pumpkin was balanced out perfectly by the tartness of the cranberries. Will definitely be making this again!
George klasta
[email protected]This pumpkin crumble turned out amazing! The crumble topping was perfectly crispy and the pumpkin filling was smooth and flavorful. I added a bit of nutmeg and cinnamon to the filling for extra spice.