Wednesday, October 10, 2007

Warm Pumkin Crumble with Whipped Cream

1 yellow cake mix (reserve 1 cup for topping)
½ cup soft margarine
1 egg (beaten)

Mix together & press (with floured finger tips) into 9 x 13 cake pan

1 - 29 oz. can pumpkin (do not use fresh pumpkin)
2 tsp. cinnamon OR 1 tsp. cinnamon and 1 tsp. pumpkin spice
1 cup “packed” brown sugar
3 eggs (beaten)
2/3 cup evaporated milk
½ tsp. ginger

Combine ingredients and mix well; pour over crust

1 cup reserved cake mix
½ cup sugar
¼ cup soft margarine

Mix together & sprinkle over top of filling (mixture will resemble course crumbs)

½ cup chopped nuts—sprinkle over topping (optional)

Bake @ 350 for 1 hour (test by inserting knife---knife should come out clean)

Serve with dollop of whipped cream. Yummmmmm!

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