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2Bleu's Pumpkin Ginger Crumble Recipe

Indulge in this delicious Pumpkin Ginger Crumble anytime of year! Warm and comforting with a hint of spice, this recipe is perfect served warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream. A secret ingredient elevates this crumble to the next level: a creamy, dreamy cream cheese layer! (Sam's brilliant idea!) Get ready for a taste sensation!

Prep Time 20 mins
Cook Time 60 mins
Calories 124.6 kcal
Protein 3g
Rating 4.5 (2 Reviews)
2Bleu's Pumpkin Ginger Crumble 98

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 2Bleu's Pumpkin Ginger Crumble

  • Not found in recipe. Recipe uses individual spices (ginger, cinnamon, cloves, nutmeg) and all-purpose flour to achieve similar flavors, not a pre-made mix.
  • Not found in recipe.
  • 1/2 cup (1 stick) cold unsalted butter
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree
  • Not found in recipe. Recipe uses 1/2 cup milk instead.
  • Not explicitly called 'Pumpkin Pie Spice'. Recipe uses its components individually: 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg for the pumpkin filling, and an additional 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg for the crumble topping.
  • For serving, quantity optional.
  • 8 ounces (227g) cream cheese
  • 2 tablespoons sugar
  • 1/2 cup packed brown sugar (for pumpkin filling)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon (for pumpkin filling)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg (for pumpkin filling)
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar (for crumble topping)
  • 1/2 teaspoon ground cinnamon (for crumble topping)
  • 1/4 teaspoon ground nutmeg (for crumble topping)

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How to Make 2Bleu's Pumpkin Ginger Crumble

  1. Preheat oven to 375°F (190°C).
  2. Prepare the cream cheese layer: In a bowl, beat 8 ounces (227g) of cream cheese with 2 tablespoons of sugar until smooth and creamy.
  3. Spread the cream cheese mixture evenly into the bottom of a greased 9x13 inch baking dish.
  4. Prepare the pumpkin filling: In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1/2 cup packed brown sugar, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, 2 large eggs, and 1/2 cup milk. Mix well.
  5. Pour the pumpkin mixture over the cream cheese layer.
  6. Prepare the crumble topping: In a separate bowl, combine 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Mix until crumbly.
  7. Sprinkle the crumble topping evenly over the pumpkin filling.
  8. Bake for 50-60 minutes, or until the topping is golden brown and the filling is set.
  9. Let cool slightly before serving. Enjoy warm with ice cream or chilled with whipped cream!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

6g

Fat

19g

Carbs

1g

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Sweets & Sides Desserts The Americas American Vegetarian Fall Recipes Holiday Recipes Baking

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60 Minutes Or Less Time To Make Course Preparation Occasion Desserts Easy Beginner Cook Fall Holiday Event Kid Friendly Cakes Dietary Seasonal Number Of Servings