I created this tasty pumpkin crumble dessert on a rainy fall afternoon while my son was taking a nap. It filled the house with a wonderful aroma, and I was able to make it with ingredients that I already had in my pantry. Stir 1/2 cup chocolate chips into the filling for a change of pace. —Sarah Graham, Independence, Missouri
1/8 teaspoon each ground ginger, ground nutmeg and ground allspice
3 tablespoons cold butter
2 tablespoons finely chopped pecans
Vanilla ice cream, optional
Preheat oven to 375°. In a large bowl, whisk pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture.
Bake until topping is golden brown, 35-40 minutes. Serve warm, with ice cream if desired.