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    You are in: Home / Recipes / 2bleu's Pumpkin Ginger Crumble Recipe
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    2bleu's Pumpkin Ginger Crumble

    2bleu's Pumpkin Ginger Crumble. Photo by 2Bleu

    1/1 Photo of 2bleu's Pumpkin Ginger Crumble

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    2Bleu's Note:

    Why wait til the holidays? Indulge! Serve warm with ice cream or chilled with whipped cream. This is a little something Bird created. :) NOTE: We love Sam's idea of a cream cheese layer in there also, Suggest 8 oz cream cheese whipped with 2 tbsp sugar, and put on before the pumpkin layer. :)

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    Units: US | Metric


    • 1 (14 1/2 ounce) box gingerbread cake mix (Betty Crocker)
    • 1 cup chopped pecans (or walnuts)
    • 5 tablespoons butter, melted



    • whipped cream (or ice cream if serving warm)


    1. 1
      Preaheat oven to 350°F Spray a 11x7" casserole dish with nonstick cooking spray and set aside.
    2. 2
      In a medium bowl, combine all crumble ingredients, stirring and tossing gently using a spatula (use your fingers to make loose crumbs). Sprinkle a little more than half of it evenly over casserole dish and press down gently (the bottom should be totally covered with crumble.
    3. 3
      In a large bowl, combine all filling ingredients and using a wire wisk, beat until smooth. Pour evenly over bottom crumble. Crumble remaining crumble loosely over top of filling.
    4. 4
      Bake for about 45 minutes or until top is golden brown. Cool at least 40-45 minutes before serving or refrigerating to chill. Cut into squares and serve with whipped or ice cream. Cover and refrigerate leftovers.

    Ratings & Reviews:

    • on July 20, 2009


      Although I usually like to try new recipes as given, this time I took the tips from Sam AND Bird & included a layer of cream cheese! I also toasted the pecans ~ What can I say but that I like my nuts toasted! We really enjoyed the flavor combo of the ginber, pumpkin & cream cheese! Not the healthiest thing in the world to eat, but definitely one of the most enjoyable! Thanks for a really great keeper! [Tagged, made & reviewed in Please Review My Recipe tag]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2009


      Mmmmm... very interesting! I used regular cooked pumpkin like we discussed rather than canned. The filling was a little watery for my liking, probably due to that. Next time I'll try using a little less pumpkin or condensed milk. The pumpkin flavour in this cake was great though! I'm now dreaming of it with a cream cheese addition to the filling.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for 2bleu's Pumpkin Ginger Crumble

    Serving Size: 1 (56 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 124.6
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 3.8 g
    Cholesterol 28.2 mg
    Sodium 136.8 mg
    Total Carbohydrate 4.4 g
    Dietary Fiber 1.9 g
    Sugars 1.6 g
    Protein 1.8 g

    The following items or measurements are not included:

    gingerbread cake mix

    fat-free sweetened condensed milk

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

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