Pumpkin Custard Crumb Cake Recipe

Name: Pumpkin Custard Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
melt butter in a 9 in square pan with high sides. Add nuts and dry cake mix. Stir until loose and crumbly but mixed.
2
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.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Pumpkin Custard Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Custard Crumb Cake

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