Gingered Pumpkin Crumble
1 (15 oz.) can pure pumpkin
1 (14 oz.) can
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 large eggs
2 tablespoons chopped crystallized ginger
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted
Whipped cream or frozen whipped topping, thawed
Chopped crystallized ginger
HEAT oven to 350°F. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine all filling ingredients in large bowl; beat until smooth. Pour into prepared pan.
COMBINE all topping ingredients in medium bowl; mix well. Sprinkle evenly over filling.
BAKE 40 to 50 minutes or until top is golden brown. Cool at least 30 minutes before serving.
CUT into squares to serve; place on individual dessert plates. Top each serving with whipped cream. Sprinkle with additional chopped crystallized ginger, if desired. Store in refrigerator.
Serving Size (1/15), Calories 410 (Calories from Fat 110), Total Fat 12g (Saturated Fat 6g, Trans Fat g), Cholesterol 55mg, Sodium 370mg, Total Carbohydrate 74g (Dietary Fiber 1g, Sugars 60g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.