From warm and comforting to cool and creamy, these pumpkin desserts are made for fall. Try a golden-topped pumpkin crumble cake or rich pumpkin cheesecake bars for an easy seasonal treat. Pumpkin Spice, TWO WAYS
PUMPKIN CRUMBLE CAKE
INGREDIENTS: Pumpkin Layer 1
INSTRUCTIONS: 1. Preheat oven to 350 F and lightly grease a 9-by-13-inch baking dish. 2. In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, brown sugar, granu- lated sugar, pumpkin pie spice, cinnamon, vanilla and salt until smooth. 3. Pour the pumpkin mixture evenly into the prepared baking dish. 4. Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir. 5. Drizzle the melted butter evenly over the cake mix, then sprinkle with chopped pecans or wal- nuts, if using. 6. Bake for 50–60 minutes or until the top is gold- en brown and the centre is set. 7. Allow to cool for at least 20 minutes before serving. 8. Serve warm with whipped cream or a scoop of vanilla ice cream.
can (425 g) pumpkin purée can (354 ml) evaporated milk
1 3
large eggs 3/4 cup brown sugar 1/2 cup granulated sugar 2 tsp pumpkin pie spice 1 tsp cinnamon 1 tsp vanilla extract 1/2 tsp salt Crumble Topping 1 box yellow cake mix 3/4 cup unsalted butter, melted 1
cup chopped pecans or walnuts (optional)
serving options
• Whipped cream • Vanilla ice cream • A sprinkle of cinnamon
44 | FALL 2026 | SAVOUR MANITOBA
Powered by FlippingBook