Gingered Pumpkin Crumble

Yield: 15 servings

Ingredients:

FILLING
1 (15 oz.) can pure pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs

TOPPING
2 tablespoons chopped crystallized ginger
1 package Pillsbury® Yellow Cake
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted

GARNISH
whipped cream or topping

Preparation Directions:

1. Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. In large bowl, combine all filling ingredients; beat until smooth. Pour into sprayed pan.

2. In medium bowl, combine all topping ingredients; mix well. Sprinkle evenly over filling.

3. Bake at 350°F. for 40 to 50 minutes or until top is golden brown. Cool at least 30 minutes before serving.

4. To serve, cut into squares; place on individual dessert plates. Top each serving with whipped cream. If desired, sprinkle with additional chopped crystallized ginger. Store in refrigerator.