Pumpkin Pie Crumble & October's Apron Winner

Are you ready for the holidays coming?  Well, this might get you in the spirit--Pumpkin Pie Crumble.  I discovered a new magazine on the bookshelf at Barnes & Noble, full of mouth-watering recipes, and yesterday with the crisp air, Halloween decorations, and Trick or Treaters at my door, this recipe stood out!

 My kind of magazine; baking from scratch is why I started this blog so I could show busy women (and men) that it is easy to bake without using a mix or ingredients that are loaded with preservations! It's how my mother taught me and watching her juggling a busy home with eight children--with my Dad at sea often, and she still made everything from scratch.  That's baking with love:-D

I'm trying to keep up sharing with my baking and know I've had some lean months with recipes, but we are starting in to the holiday bake season and I will try to post more--starting with November's apron up by Tuesday.

Pumpkin Pie Crumble
Crust:
3/4 cup + 2T (110g) cake flour
1/2 cup + 2T (125g) granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. Kosher salt
1/2 cup (110g) cold unsalted butter, cut into small pieces
1 large egg

Topping:
1/4 cup (30g) all-purpose flour
1/4 cup (50g) granulated sugar
2 T brown sugar, firmly packed
1/4 tsp. ground cinnamon
2 T cold unsalted butter, cut into small pieces
1/2 cup chopped pecans

Filing:
1 (15-ounce/425g) can pumpkin puree (not Pumpkin Pie Mix!)
2 T brown sugar, firmly packed
1/4 tsp. Kosher salt
1/4 tsp. ground cinnamon*
1/4 tsp. ground allspice*
1/8 tsp. ground cloves*
1/8 tsp. ground nutmeg*
1 large egg
1/2 cup (80ml) milk

*I used 1 1/4 tsp. Pumpkin Pie Spice

Preheat oven to 350F-degrees/175C-degrees.  Butter a 9-inch round pan with a removable bottom, then, line with parchment paper.  I used my round Springform pan.

For the crust, stir together the dry ingredients in a medium bowl.  Add the butter and cut it in until it's the size of peas.  Add the egg and stir until the dough starts to come together.

Dump the mixture into the prepared pan, then, press it evenly into the pan.  Bake for about 20 minutes, until it puffs up, then settles down and browns a bit.  Remove from the oven.

While the crust is baking, mix up the topping.  In a medium bowl, stir together all the dry ingredients, then, cut in the butter.  Add the chopped pecans and stir until the mixture starts to come together in clumps.  Set aside.

To make the filling: In a medium bowl, mix the pumpkin, spices, sugar and salt together, using a rubber spatula or wire whisk.  Mix in the egg, then add the milk and stir until smooth.

Pour the filling evenly over the cooled crust, then sprinkle the crumble evenly over the top.

Bake for about 40 minutes, until the filling is set and the top is golden.  Let cool completely before removing the pan sides.

Served on it's own, it was delicious, but I thought a dollop of whip cream would have been nice along side too.  Enjoy!

Now, October's Give-Away Apron goes to Siobhan van N!  Please email me your address so I can send out this lovely.

November's will be up by Tuesday...I promise:-)