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!