Monday, October 16, 2017

Pumpkin Pie Crumble


Autumn is definitely upon us--leaves  are changing, nights are cooler, and retail stores already have Christmas products on the shelves!  Seriously, I was out on Saturday shopping and I see rows and rows of Christmas decorations, lights, and cards out.  Well, I'm taking my time and relishing in the season.  I've waited all summer for the days to be less humid and turn the air conditioning off.

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
Crust:
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.



Add the egg and stir until the dough started to come together.
Transfer the dough to the springform pan and flour your fingers. Press the dough every into the pan.

Bake for about 20 minutes, until it's puffy and browns a little. Remove from oven, but leave the oven on.

Topping:
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.

Filling:
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.
I served a slice with a dollop of freshly whipped cream, but actually, it's just as good on it's own. Enjoy!

18 comments:

  1. I can just taste this delight all the way down here...marvelous!

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    1. It was really a lovely surprise for Pumpkin!

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  2. It does sound delicious...not sure that you’ll get away with messing with tradition, though. At least, I never have gotten away with it. There’s one in every crowd. Often it was my mother!

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    1. I hear you! Every once in awhile it's good to try something different, though, XOXO

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  3. My mouth is watering! Can I come over for tea?

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    1. You, my friend, have a standing invitation!

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  4. As always, tempting my taste buds...

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  5. I love pumpkin pie. And this one looks so delicious.

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    1. I didn't miss the pie crust and love the crumble topping!

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  6. Not a pumpkin eater but I know anything you make is good! I'm ready for cooler weather, fall leaves and Thanksgiving!

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    1. I guess it's like anything...you either love it or can leave it! I am so happy I just found Pumpkin Cheerios at Kroger! Happy camper, am I, XOXO

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  7. Oh how yummy - ever since I saw Sandi at Rose Chintz Cottage post a Pumpkin Pie - I have it in my brain and this Cruble looks amazing. When my computer comes back from repairs - I will definitely print it out...writing a note to myself now!

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  8. This sounds soooo good, Susan! I love all things pumpkin, and you are peaking my interest with this recipe.

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  9. I had written a special note to remember this Susan and since we have a new hard drive - I am printing this out now!!!! Thanks!

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