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
- Preheat oven to 375°F (190°C).
- Prepare the cream cheese layer: In a bowl, beat 8 ounces (227g) of cream cheese with 2 tablespoons of sugar until smooth and creamy.
- Spread the cream cheese mixture evenly into the bottom of a greased 9x13 inch baking dish.
- 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.
- Pour the pumpkin mixture over the cream cheese layer.
- 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.
- Sprinkle the crumble topping evenly over the pumpkin filling.
- Bake for 50-60 minutes, or until the topping is golden brown and the filling is set.
- 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
