Pumpkin Crumb
A comforting pumpkin crumb dessert featuring smooth pumpkin filling topped with a buttery crumb and pecans, perfect for fall gatherings and seasonal celebrations.
Ingredients
Instructions
- Mix together pumpkin, salt, evaporated milk, cinnamon, eggs, and sugar. Pour into a greased 9 x 13-inch pan.
- Sprinkle dry cake mix over the pumpkin mixture.
- Drizzle melted butter over the cake mix.
- Sprinkle pecans on top.
- Bake at 350°F for 1 hour or until the middle is set.
Tips & Substitutions
Ensure your pumpkin is well-mixed with the evaporated milk and eggs to create a smooth batter. If you want a lighter version, consider using Greek yogurt instead of some butter. For added flavor, try incorporating nutmeg or ginger along with the cinnamon. You can also substitute the pecans with walnuts or omit nuts entirely for a nut-free version.
Serving Suggestions
This Pumpkin Crumb is delicious on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Emily'S Salad for a festive meal. Serve warm for the best flavor, and consider adding a sprinkle of cinnamon on top just before serving to elevate the presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover the dish with foil and warm in a preheated oven at 350°F until heated through, about 20 minutes. You can also microwave individual portions for a quick treat, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Crumb contains roughly 323 calories, with 2g protein, 19g carbohydrates, and 27g fat. It is a good source of vitamin A (11% of the Daily Value). Note that it is relatively high in sodium, at 994mg per serving (43% of the Daily Value).
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?
Yes, you can use fresh pumpkin! Make sure to cook and puree the pumpkin until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the large can. Just be aware that fresh pumpkin can have a slightly different moisture content, so adjust the other ingredients if necessary.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply substitute the dry cake mix with a gluten-free cake mix. Be sure to check the labels on all ingredients, including the pumpkin and evaporated milk, to ensure they are gluten-free. This way, everyone can enjoy this delicious dessert.
Can I make this dish ahead of time?
Absolutely! You can prepare the pumpkin mixture and layer it with cake mix and nuts, then cover and refrigerate it for up to a day before baking. Just allow it to come to room temperature before baking to ensure even cooking. This makes it a great option for holiday gatherings!
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).