Creamy Pumpkin Crumble
Creamy Pumpkin Crumble is a Dutch oven dessert recipe that my wife cooked up and surprised us with when she came out camp to visit one of my Boy Scout adult leader training programs. This dessert is a great autumnal taste treat and was very well received by the training team judging from the speed with which it disappeared.
Ingredients:
1 29oz can Pumpkin
½ cup white sugar
½ cup brown sugar
1 12oz can evaporated milk
4 eggs, beaten
1 tsp vanilla
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground clove
1 ½ tsp cinnamon
½ tsp ground ginger
1 box yellow cake mix
1 cup chopped pecans
½ cup raisins
1 ¼ sticks butter, melted
Directions:
Line your Dutch oven with parchment paper. In a bowl, combine the pumpkin, white and brown sugar, spices and salt. Add in the beaten eggs and mix until combined. Gradually stir in the evaporated milk and mix well. Pour the mixture into your Dutch oven. Sprinkle cake mix evenly over the top of the pumpkin mixture then sprinkle pecans and raisins on top. Drizzle with melted butter. Bake at 350° for approximately 1 hour or until edges are firm and top lightly browned. If cooking outdoors use 26 charcoal briquettes placing 16 on top and 10 beneath your Dutch oven.
Remove from your Dutch oven and allow this Dutch oven desert to cool on a wire rack. Allow it to cool for at least 2 hours before serving in order to give the desert time to firm up. Top with whipped cream when serving. You can also serve this warm with vanilla ice cream.
Serves 8 to 10