However, Thanksgiving is getting close enough to start planning this year's meal. I usually do Pumpkin Pie or Pumpkin Cheesecake, but I thought I'd try some new things this year. (Who says you can't teach an old dog new tricks!) This has all the flavor, and texture of pumpkin pie, but with a cake base and a lovely crumble topping. Easy to make and may surprise your guest as well.
Pumpkin is native to North America, but I doubt if the first Thanksgiving had it on the menu. It was the nineteenth century when pumpkin pie appeared in cookbooks or became popular as dessert at the Thanksgiving table. In England, the "pie" took on a different look; the pumpkin was stuffed with apples, spices, and sugar and baked whole. I think I prefer our method:-)
Pumpkin Pie Crumble
3/4 cup + 2T (110g) cake flour*
1/2 cups + 2 T (125g) granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. Kosher salt
1/2 cup (110g) cold, unsalted butter
1 large egg
Preheat oven to 350F-degrees (175C). Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the parchment paper.
In a medium bowl, mix the dry ingredients. I grated the butter into the mixture, then use a pastry cutter to mix it into the dry ingredients.
Bake for about 20 minutes, until it's puffy and browns a little. Remove from oven, but leave the oven on.
1/4 cup (30g) King Arthur All-purpose Flour
1/4 cup (50g) granulated sugar
2 T firmly packed brown sugar
1.4 tso, ground cinnamon
2 T unsalted butter, cut into small pieces
1/2 cup (60g) pecans, chopped
In a small bowl, mix the dry ingredients, then use the pastry cutter to cut the butter into the mixture. Add the chopped pecans, then stir until the mixture comes together in clumps.
1 (15oz/425g) can pumpkin puree
2 T brown sugar
1/4 tsp. Kosher salt
1 tsp. Pumpkin Pie Spice
1 large egg
1/3 cup (80ml) milk
In a medium bowl, mix the first four ingredients, stirring with a whisk or rubber spatula. Add the egg and then the milk and stir until smooth.
Pour the filling evenly over the cooled crust, then sprinkle the crumble evenly over top.
Bake for about 40 minutes, until the filling is set and the topping is golden. Let cool completely before removing from the pan.