Please pumpkin lovers with a twist on a fall favorite

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Apple, cherry and blueberry crumbles may get all the adoration, but when fall comes around, you may as well lean into the flavor of the season: pumpkin. This simple dessert satisfies the sweet tooth with some fiber to boot.

Pumpkin Crumble

Recipe courtesy of “Cookin’ Savvy” Servings: 8-12 1 can pumpkin 1 can evaporated milk 1 cup brown sugar 2 eggs 1 tablespoon pumpkin spice 1 teaspoon cinnamon 1 box cake mix (yellow, white or spice) 3/4 cup chopped pecans 3/4 cup chopped white chocolate chips 1 1/2 cups melted butter Whipped Cream:

1 cup heavy whipping cream 2 tablespoons sugar *** Heat oven to 350 F. In bowl, mix pumpkin, evaporated milk, brown sugar, eggs, pumpkin spice and cinnamon. Pour into greased 9-by-11-inch baking dish.

In separate bowl, mix cake mix, pecans and white chocolate chips. Sprinkle over pumpkin mixture. Pour butter evenly over top. Do not mix or stir. Bake 1 hour.

To make whipped cream: Using hand mixer, whip heavy whipping cream and sugar until thick.

Serve crumble with whipped cream.