Pumpkin Crumble Recipes

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PUMPKIN CRUMBLE



Pumpkin Crumble image

This is one of the simplest ways to satisfy a pumpkin-pie craving without even making a crust. Instead, top luscious pumpkin filling with a simple brown sugar-and-spice crumble. The whole thing comes together in no time.

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 12 to 14 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
Two 15-ounce cans pure pumpkin puree
2 cups half-and-half
1 1/2 cups granulated sugar
3 large eggs
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cardamom
1 teaspoon fine salt
1 cup old-fashioned rolled oats
1 cup dark brown sugar, packed
3/4 cup all-purpose flour
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
  • Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
  • In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
  • Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
  • Serve room temperature or slightly warm with whipped cream on the side.

PUMPKIN CRUMBLE



Pumpkin Crumble image

I had this at a potluck and was so happy to see the recipe printed out next to it. It is really delicious.

Provided by Marie Nixon

Categories     Dessert

Time 1h

Yield 1 9"x13" pan, 16 serving(s)

Number Of Ingredients 12

1 (29 ounce) can solid pack pumpkin
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 eggs, beaten
1 tablespoon pure vanilla extract
1 (12 ounce) can evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon nutmeg
1 (18 ounce) yellow cake mix
1/2 cup unsalted butter
3/4-1 cup chopped pecans

Steps:

  • Beat eggs in bowl of an electric mixer. Add pumpkin, milk, sugars, vanilla and spices. Mix well.
  • Pour into a 13" x 9" baking pan. Sprinkle the dry cake mix on top and pat down.
  • Melt the butter and drizzle over the top. Sprinkle with the chopped pecans.
  • Bake at 350 degrees for 45-60 minutes or until well browned and set. Let cool.

Nutrition Facts : Calories 384.1, Fat 15.8, SaturatedFat 5.8, Cholesterol 61.7, Sodium 252.1, Carbohydrate 57.6, Fiber 1.3, Sugar 40.7, Protein 5.1

PUMPKIN CRUMB CAKE



Pumpkin Crumb Cake image

This recipe was given to me by a friend. It's been a hit with my children and family.

Provided by Debbie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 18

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 egg, beaten
½ cup butter, melted
1 (15 ounce) can pumpkin puree
3 eggs, beaten
½ cup white sugar
¼ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ cup white sugar
3 tablespoons butter, softened
½ cup chopped nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
  • Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
  • In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
  • In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
  • Bake in preheated oven for 40 to 45 minutes.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 39.2 g, Cholesterol 60.6 mg, Fat 13.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 312.2 mg, Sugar 27.5 g

PUMPKIN CRUMBLE



Pumpkin Crumble image

I created this tasty pumpkin crumble dessert on a rainy fall afternoon while my son was taking a nap. It filled the house with a wonderful aroma, and I was able to make it with ingredients that I already had in my pantry. Stir 1/2 cup chocolate chips into the filling for a change of pace. -Sarah Graham, Independence, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 15

1 can (15 ounces) pumpkin
1/4 cup 2% milk
1/4 cup sour cream
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Topping:
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, ground nutmeg and ground allspice
3 tablespoons cold butter
2 tablespoons finely chopped pecans
Vanilla ice cream, optional

Steps:

  • Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture. Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 59mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.

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