They have hoards of pumpkins at crazy-good prices, and since the girls helped plant their pumpkins their this Summer while at farm camp, they were really excited to go back!
We’ll be carving all of our big beautiful pumpkins tonight for family night, and you better believe I’ve got a pumpkin dessert ALL figured out. It’s one of our FAVORITES!
PUMPKIN CRUMBLE DESSERT!
It’s sweet, somewhat salty, because of the AMAZING cake crumble and nutty. Mmmmmm.
Oh man, my mouth is watering like crazy just thinking about it. You’ve GOTTA TRY IT – it’s super easy.
PUMPKIN CRUMBLE DESSERT:
28oz can of plain pumpkin puree
4 teaspoons pumpkin pie spice
1 1/2 cups white sugar
1/2 teaspoon of salt
24 ounces evaporated milk
3/4 cups chopped cold butter
Box of yellow cake mix
Preheat oven to 350 degrees and move your oven rack to the lower middle position.
Mix together evaporated milk, pumpkin spice, sugar, eggs, salt and pumpkin.
Pour into a 9×13 inch pan. (no need to spray it)
In another bowl, combine dry yellow cake mix, chopped butter and nuts.
With either your hand or pastry cutter, break up the butter into the cake mixture, to create a crumble topping consistency. This will take a few minutes.
Top the pumpkin mixture with the crumble.
Bake in the oven, uncovered, for 60– 90 minutes.
Yes…this is a big gap in time, but my dessert took and hour and 20 minutes. My Mom’s oven cooks hers in just one hour. So just check it at the hour mark, and keep adding about 5-10 minutes, until you can insert a knife into the center of your pumpkin crumble, and it comes out clean!
You can serve it straight from the dish, hot, and with ice cream! Or you can wait till it cools and top it with whipped cream. BOTH are awesome!
This dessert needs to be refrigerated if there are any leftovers. Feel free to take a piece and warm it up in the microwave though, when you’re ready to indulge again!