Pecan Pumpkin Crumble
A warm, comforting pumpkin crumble with crunchy pecan topping, perfect for fall gatherings or holiday desserts, blending spicy pumpkin with sweet cake and nutty crunch.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine sugar, pumpkin pie spice, eggs, sugar, pumpkin, and evaporated milk in a bowl.
- Blend well until smooth.
- Pour the mixture into an ungreased 13 x 9-inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the cake mix.
- Top with chopped nuts, such as pecans.
- Bake at 350°F (175°C) for 50 minutes, until golden brown.
- Refrigerate until chilled before serving.
- Serve with whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a pinch of sea salt or a splash of vanilla extract to the pumpkin mixture. If you're out of pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, and ginger. To make this dish a bit healthier, try using a sugar substitute or whole wheat cake mix. Be sure to chop the pecans finely for even distribution.
Serving Suggestions
This Pecan Pumpkin Crumble is delightful served warm, topped with a generous dollop of whipped cream. You can also pair it with a scoop of vanilla ice cream for an indulgent dessert. For a festive touch, consider serving it alongside a Very-Berry Fruit Salad to balance the flavors. It makes a perfect addition to Thanksgiving or fall gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30 seconds to 1 minute, or warm the entire dish in the oven at 350°F (175°C) for about 15 minutes until heated through. This dish can also be served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Pumpkin Crumble contains roughly 376 calories, with 6g protein, 57g carbohydrates, and 18g fat. It is an excellent source of iron (59% of the Daily Value), vitamin A (53% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of protein and potassium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, you'll need about 2 cups of cooked and pureed pumpkin. Make sure to remove the skin and seeds, then steam or roast until tender before mashing. This will give your crumble a fresh and vibrant flavor.
Is there a gluten-free option for the cake mix?
Yes, you can use a gluten-free cake mix as a substitute for the traditional yellow or white cake mix. Ensure that all other ingredients, like the evaporated milk and sugar, are also gluten-free to maintain the integrity of the dish.
How can I add more texture to the crumble?
To enhance the texture, consider mixing in some rolled oats or shredded coconut with the pecans before sprinkling them on top of the cake mix. This adds a delightful crunch that complements the creamy pumpkin filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).