Pumpkin Custard Crumb Cake
- 3/4 stick butter (use less if margarine)
- box yellow cake mix
- 1/2 (or more to taste) cup chopped pecans or walnuts
- (If not using extra pumpkin pie filling)
- 15 oz can pumpkin
- 3 eggs
- 12 oz can evaporated milk
- 3/4 cup sugar
- pumpkin pie spice
- (or powdered cinnamon, ginger, nutmeg, and clove to taste)
- OPTIONAL: extra ginger, fresh grated or ground
- melt butter in a 9 in square pan with high sides. Add nuts and dry cake mix. Stir until loose and crumbly but mixed.
- If using left over pie filling omit the remaining ingredients, adding extra ginger to the mix if desired. If not using left over pie filling: Mix pumpkin, adding eggs one at a time and mixing well. Thouroughly mix in sugar and pie spices to taste, adding extra ginger for best flavor. Add evaporated milk, being sure to add small amounts, mixing and scraping bowl between additions so the mixture does not separate. Pour pumpkin mixture over a spoon into crumbles, being careful not to disturb the bottom layer. Bake at a 325 oven until pumpkin custard is fully set, usually 45 minutes to an hour. I recommend turning the pan a half turn to ensure even cooking. Allow to cool and serve with whipped cream or ice cream. Keep refrigerated if not eating immediately.
butter, yellow cake, pecans, if, pumpkin, eggs, milk, sugar, pumpkin pie spice, nutmeg, extra ginger
Taken from www.epicurious.com/recipes/member/views/pumpkin-custard-crumb-cake-52462741 (may not work)