PUMPKIN CRUMB CAKE
This recipe was given to me by a friend. It's been a hit with my children and family.
Provided by Debbie
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
- Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
- In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
- In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 39.2 g, Cholesterol 60.6 mg, Fat 13.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 312.2 mg, Sugar 27.5 g
PUMPKIN CRUMBLE
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
Time 50m
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, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 59mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.
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
PUMPKIN SPICE CRUMBLE WITH PEAR AND CRANBERRY
Provided by James Briscione
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- For the crumble topping: In a food processor, combine the diced butter, granulated sugar, brown sugar, pecans, oats, flour, pumpkin spice and salt. Pulse in short bursts of 3 to 5 seconds until the mixture resembles little pebbles. Or combine in a bowl and mix well, then work the mixture by hand to the desired texture. Reserve, chilled. (The mixture may be refrigerated for up to 2 weeks or frozen indefinitely.)
- For the filling: Combine the pears and cranberries in a large bowl and sprinkle the cornstarch, granulated sugar, ginger, orange zest and salt over the fruit. Mix well to combine.
- Lightly grease a 13-by-9-inch baking dish with butter or cooking spray. Transfer the fruit mixture to the baking dish and spread into an even layer. Scatter the crumble topping over the fruit, covering it completely. Bake until bubbling and browned on top, about 40 minutes. Rest 10 minutes before serving.
- Serve with Pumpkin Spiced Whipped Cream, vanilla ice cream or Greek yogurt. For a unique flavor twist, try coffee ice cream.
- In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.
PUMPKIN CRUMBLE
This is one of the simplest ways to satisfy a pumpkin-pie craving without even making a crust. Instead, top luscious pumpkin filling with a simple brown sugar-and-spice crumble. The whole thing comes together in no time.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 12 to 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
- Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
- In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
- Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
- Serve room temperature or slightly warm with whipped cream on the side.
PUMPKIN CRUNCH COBBLER
A new use for canned pumpkin and great for Thanksgiving (or any time of the year).
Provided by jsm7184
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 57.9 g, Cholesterol 94.4 mg, Fat 25.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 669.1 mg, Sugar 38 g
PUMPKIN CRUMB CAKE MUFFINS
These pumpkin crumb cake muffins just scream autumn to me. I love a rich, moist muffin that's topped with plenty of crumb topping. Honestly, the topping may be the best part. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Breakfast
Time 45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.
Nutrition Facts : Calories 342 calories, Fat 19g fat (15g saturated fat), Cholesterol 31mg cholesterol, Sodium 131mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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