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Pumpkin Crumble

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
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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
1 serving: 208 calories, 8g fat (4g saturated fat), 16mg cholesterol, 59mg sodium, 33g carbohydrate (21g sugars, 3g fiber), 3g protein.

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