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Gingered Pumpkin Crumble 

Prep time: 15 min
Cook Time: 45 min
Yield: 15 Servings

Ingredients:

Crisco® Original No-Stick Cooking Spray
FILLING
1 (15 oz.)can pure pumpkin
1 (14 oz.)canEagle Brand® Sweetened Condensed Milk
2tablespoons brown sugar
1teaspoon ground cinnamon
1/2teaspoon ground ginger
1/2teaspoon ground nutmeg
2 large eggs
TOPPING
2tablespoons chopped crystallized ginger
1 (18.25 oz.)package Pillsbury® Yellow Cake
3/4cup chopped walnuts or pecans
1/2cup butter, melted
GARNISH
Whipped cream or frozen whipped topping, thawed
Chopped crystallized ginger (optional)

Preparation Directions:

1.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.
2.COMBINE all topping ingredients in medium bowl; mix well. Sprinkle evenly over filling.
3.BAKE 40 to 50 minutes or until top is golden brown. Cool at least 30 minutes before serving.
4.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.