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Monday, November 29, 2010

Pumpkin Custard Crumble

Tastes kind of like apple crisp, but with pumpkin. Pumpkin Crisp! Sooooo good!

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 c. sugar, divided
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 box yellow cake mix
1/2 c. brown sugar
1 stick butter, melted

In a large bowl combine eggs, pumpkin, evaporated milk, 1 c. sugar and spices. Whisk together and pour into greased 9x13 pan. In separate bowl, combine cake mix, brown sugar and remaining 1/2 c. sugar. Add melted butter and mix together until mixture is crumbly. Sprinkle over pumpkin mixture. Bake at 350 for 45 minutes. Top should be brown and crisp. Serve with ice cream or whipped cream.

1 comment:

Mindy said...

Emy, this sounds DELISH!