Easy Pumpkin Crumble

Thanks to Our Best Bites for this recipe! I ended up making the thicker version with more pumpkin, but the thin version would be delicious, too!

Easy Pumpkin Crumble
Recipe by Our Best Bites
1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping

*This makes a dessert about an inch thick or less. That’s because I like a high topping-to-pumpkin ratio. If you’d like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Preheat oven to 350.

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it’s in small crumbly pieces. Place mixture in a 9×13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.

Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you’re putting on.

Next sprinkle on the chopped pecans. You’ll have 3 distinct layers now:

For every 1 C of cake mix you sprinkled on top, you’ll need 6 T of melted butter. Drizzle it right on top.

Pop it in your 350 degree oven for about 40 minutes or so.

A knife should come out without globs of pumpkin on it and the topping should be nice and golden.
You can eat it warm, at room temp, or chilled!