Pumpkin Crumb Cake

Happy Autumn! We all love pumpkin (especially around this time of year) and what better way to welcome autumn, the best season of the year, than with a delicious Pumpkin Crumb Cake! So simple, yet so delicious and only takes a few minutes to whip up! Every year, it's always a tradition to make this as our first pumpkin baked treat of the fall.

This year, I'm feeling even more festive because I'm whipping our favorite pumpkin crumb cake up in our new Staub 3.5 Quart Pumpkin French Oven Cocette from Everything Kitchens! It's the perfect thing to cook and bake in during the autumn and it's so pretty I'm planning on keeping it out as decor all autumn long! I chose the burnt orange color since it's so festive and will be great all autumn, but the matte black option is super pretty (perfect for Halloween even) and neutral as well! Made from cast iron, this durable dutch oven comes with a lifetime warranty, so you can pass it down generations in your family (what a fun heirloom piece right?!). What's great is that this dutch oven requires no seasoning and can even be washed in the dishwasher!

You can read more about this pretty pumpkin french oven here and also purchase here. The best thing is that Everything Kitchens has it on sale right now and it's seriously such a steal! It's the perfect fun, yet useful item to add to our kitchen during autumn. I mean can you imagine how this will look on a Halloween table or you could bring it to the in-laws with this dessert for Thanksgiving,Your family will want to know where you got that pumpkin french oven! Everything Kitchens offers free shipping on all orders over $49.95, every day, and no sales tax on orders (except in Missouri). They truly are "everything kitchens" since there is seriously no kitchen related item that you can't find on their website, whatever you need, I can pretty much guarantee that they have it.

This is the dessert I'll be making all autumn, hope you all enjoy making and eating it as much as we do!


4 eggs (beaten)

1 29 oz. can pumpkin puree

12 oz. half and half (or heavy cream)

1 1/2 cup sugar

2 teaspoon pumpkin pie spice

1 teaspoon salt

1/4 teaspoon nutmeg

1 box butter (or yellow) cake mix

1 1/2 sticks (melted) butter

Combine eggs, pumpkin, evaporated milk (or half and half), sugar, pumpkin pie spice, nutmeg and salt. Mix well; pour into a baking pan or french oven very lightly oiled. Sprinkle dry cake mix over top. Drizzle with melted butter; do not stir. Bake at 350 degrees for 45 minutes to 1 hour and 10 minutes 1 hour and 10 mins (just whatever you think since every oven cooks differently, I cook it closer to an hour and 10 mins because I like it where it's just starting to brown on top). Let cool before serving.

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