A crumble or a crisp is a fruit dessert topped with a crumbly, sweet pastry topping. This pumpkin version of a crumble features canned pumpkin and yellow cake mix for the topping. The crunch from toasted pecans. The dessert is baked in a baking pan, but you can scoop it out and serve in coffee cups for a unique presentation.
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
3 large eggs
1 1/4 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (18 3/4-ounce) package yellow cake mix
1 cup chopped pecans
3/4 cup butter flavor shortening, melted
Sweetened whipped cream
How to Make It
Coat a 13- x 9-inch pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan. Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.
Bake at 350º for 40 to 45 minutes or until golden. Let cool 2 hours or until completely cool. Serve with sweetened whipped cream.
Prep: 20 min., Bake: 45 min., Cool: 2 hr.
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I was intrigued by this recipe, because I love crisp. I was wary of the cake mix, and I liked lorraz's idea to make a scratch crisp (oatmeal/flour/brown sugar, etc.) topping for the top. I baked the pumpkin mixture for 20 minutes to set it, but when I dropped the crisp on the top most of it it sank to the bottom. It took almost 1 1/2 hours to bake! It was delicious, but it was more like a pudding than a crisp. Topped with whipped cream, it was attractive in a bowl. If I did it again, I would bake the pumpkin mixture for 45-50 minutes, then add the topping for another 30 minutes.
Instead of the yellow cake mix I used a jiffy yellow cake mix, sprinkled some oats and then layered a jiffy oatmeal muffin mix. Instead of the butter flavor shortening I used butter. Instead of the prepared topping I used a whipped topping mix made with milk and vanilla. We ate the cake while warm. It was delish and I will make it again.
This recipe is a family favorite during the holidays. We also enjoy reheating a serving in the microwave and add a scoop of frozen whip topping. We have always used butter - l would not use the flavored shortening on this recipe. The pumpkin spice isn't even necessary. We don't even bother with baking the pumpklin pie anymore!
My Thanksgiving host tasked me with bringing the desserts and added one piece of valuable information: "My husband does not like pumpkin pie". I took a gamble with this recipe and hit the jackpot. Everyone raved over it. Even the guest who "isn't a fan of pumpkin" and the host who "doesn't like pumpkin pie". It doesn't look like pumpkin pie and I think that works to its advantage for those who don't like pumpkin pie. I used organic pumpkin, and drizzled butter (not butter flavored Crisco) on top. Aside from that, I followed the recipe. It was a hit. I offered whip cream and vanilla ice cream as accompaniments. And, as a bonus to the cook, it was easy to make. I did, though, feel bad for the other desserts on the Thanksgiving table, as they were passed over for this delicious little treat. Easy to make and gets good reviews from guests! I will make it again.
Went over well at an office party with several requests for the recipe. Personally, I would have preferred a "from scratch" streusel mixture for the top in place of the cake mix (something about the flavor & texture of that mix didn't seem quite right). I would try it again using butter instead of the shortening.
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