Whether you plan to serve this Pumpkin Crumble for Halloween, Thanksgiving, or just as a great fall dessert, you’ll find it will become a favorite with everyone lucky enough eat it. It’s great with lots of lightly sweetened real whipped cream (no disgusting frozen whipped topping here), and is pretty enough for company.
8 Servings
Filling
3/4 cup sugar
1 tablespoon packed brown sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/2 cup apricot preserves
Topping
1/2 cup oats
3/4 cup brown sugar
1/2 cup flour
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 cup butter
- Preheat oven to 350°.
- Spray an 8 1/2 x 12" or 9 x 13" baking dish with non-stick spray.
- Whisk together the sugar, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and salt until well-mixed and no lumps remain.
- Blend in pumpkin, whipping cream, sour cream, and eggs.
- Pour into the prepared baking dish.
- Drop spoonfuls of the apricot preserves evenly over the surface and pull a knife through, marbling the preserves with the pumpkin mixture (if the preserves are too thick and cold, microwave for 30 seconds or so and stir).
- Topping: Mix the topping ingredients until crumbly; sprinkle evenly over the pumpkin mixture.
- Bake 50-55 minutes or until the pumpkin filling is set.
- Serve warm or cold with sweetened whipped cream.
Amount Per Serving
Calories 476 Calories from Fat 228
Percent Total Calories From: Fat 48% Protein 4% Carb. 48%
Nutrient Amount per Serving
Total Fat 25 g
Saturated Fat 14 g
Cholesterol 147 mg
Sodium 308 mg
Total Carbohydrate 57 g
Dietary Fiber 0 g
Sugars 19 g
Protein 5 g
Vitamin A 19% Vitamin C 1% Calcium 0% Iron 8%