Pumpkin Spice Crumble
Pumpkin Spice Crumble is a delicious dessert mash-up of pumpkin pie and crumb cake. This easy dessert uses a box of yellow cake mix and canned pumpkin for tasty shortcuts. This is the easy dessert recipe you've been searching for to feed a crowd at Thanksgiving!
Equipment
- microwaveable safe dish
- large mixing bowl
- measuring cups
- measuring spoons
- sturdy mixing spoon
- 13x9 metal baking pan (lightly greased)
- 2 medium mixing bowls
- sturdy scraping spatula
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Ingredients
For the cake base and pie layer:
- 1 box yellow cake mix 15 oz. or above- 1 cup of this is reserved for the topping
- ½ cup (1 stick) butter, melted
- 3 eggs at room temperature
- 1 (29 oz.) can 100% pumpkin
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 cup brown sugar, packed
- ⅔ cup evaporated milk
For the topping:
- 1 cup reserved cake mix
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- ¼ cup (½ stick) butter, softened
Instructions
- Preheat oven to 350 degrees.
- Start making Pumpkin Spice Crumble by making the cake base. Reserve 1 cup of cake mix for the topping, then combine remaining cake mix, melted butter and 1 egg in a large mixing bowl. Use a rubber spatula to spread the mixture into the bottom of a prepared 13x9 pan.
- In a medium mixing bowl, make the pie layer. Combine pumpkin, cinnamon, nutmeg, ginger, brown sugar, remaining 2 eggs and milk. Spread filling over mixture in pan.
- Then make the crumb topping in a separate medium mixing bowl. Combine reserved cake mix, sugar, cinnamon, and softened ½ stick butter. Mix until crumbly; sprinkle over pumpkin mixture.
- Bake uncovered at 350 degrees for 40-45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving.
- Cover leftovers with foil or store in an airtight container. Refrigerate for up to 3 days. To reheat, cover with aluminum foil and place in a 325 degree oven for 10-15 minutes or until heated through. This dessert also tastes delicious without reheating.
Notes
You may choose to add 1 cup of chopped walnuts to the topping before baking for added crunch and taste.
For added spice, you may choose to add ½ teaspoon of ground cloves to the pie layer.
You can use a 30 oz. can of pumpkin pie mix for this recipe (Libby's makes it). If you choose this option, it will replace the canned pumpkin, brown sugar and spices in the pie layer.
Tried this recipe?Let us know how it was!