This is from the Betty Crocker website...
~~~~~
Gingered Pumpkin Crumble
PREP TIME20 Min
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
* TOTAL TIME1 Hr 40 Min
* SERVINGS15
Filling
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
Topping and Garnish
2 tablespoons chopped crystallized ginger
1 box (18.25 oz) butter recipe white or yellow cake mix with pudding in the mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted
Whipped cream or topping
1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl,
with electric mixer on medium speed, beat all filling ingredients until smooth.
Pour into pan.
* 2 In medium bowl, mix crystallized ginger, cake mix, walnuts and
butter until well blended. Sprinkle evenly over filling.
* 3 Bake 40 to 50 minutes or until top is golden brown. Cool at least
30 minutes before serving.
* 4 To serve, cut into squares; place on individual dessert plates. Top
each serving with whipped cream. If desired, sprinkle with additional chopped
crystallized ginger. Store in refrigerator.
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
