Pumpkin Crumble

Pumpkin souffle dessert with crumble topping in a tin
  • 1 (29 oz) can pumpkin puree
  • 4 large eggs
  • 1 (12 oz) can evaporated milk
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 (15.25 oz) box yellow cake mix
  • 1 cup unsalted butter, melted
  1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick cooking spray.
  2. Mix pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, and ginger together. Pour batter into prepared baking dish.
  3. Mix melted butter together with cake mix in a separate bowl until crumbly. Evenly spread crumble mixture over top of pumpkin batter.
  4. Bake for 50-60 minutes or until top of crumble is golden brown. Cool for 20 minutes before serving.

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