Pumpkin Pie Crumble

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I finally made a Pumpkin Pie….well, an adaptation of a Pumpkin Pie.

To be completely honest, I’ve been a bit put off by all the “Pumpkin” flavored everything all throughout the stores. I love actual pumpkin but all this fake crap gets on my nerves a bit. But, when your mother who is about to have surgery asks that you make a pumpkin pie, well, I couldn’t say no.

So I found this recipe in a magazine this weekend. It’s a shortbread crust with a pumpkin pie filling and a pecan crumble on top. Why not try a new twist on a solid holiday classic?

Crust
3/4 cup plus 2 tablespoons cake flour (or use a gluten-free blend)
1/2 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
4 ounces butter, cold (1 stick of butter)
1 egg

Crumble Topping
1/4 cup all-purpose flour
1/4 cup sugar
1/8 cup brown sugar
1/4 teaspoon cinnamon
1 ounce butter
1/2 cup chopped pecans

Pumpkin Filling

1/8 cup brown sugar
15 ounces pumpkin, canned or homemade (cook homemade down so it is similarly thick)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1/3 cup milk
1 egg

Preheat oven to 350° F. Butter a 9″ pan with a removable bottom, line the bottom with a piece of parchment paper.
To make crust, combine first 4 ingredients, then cut in 4 ounces of butter until you have pea sized chunks. Add the egg and combine until dough starts coming together. Dump into the 9″ pan, spread it out, and press it into the pan evenly. Bake for about 20 minutes, or until it puffs up, then settles down and browns a bit.
Remove from the oven and let cool. Keep your oven on. While the crust is in the oven, make your crumble topping.

For the Crumble Topping, mix the remaining flour, sugar, brown sugar, and cinnamon in a mixing bowl. Cut in the butter until pea-sized. Add the pecans and combine until crumble mixture is starting to clump. Set aside.

While crust is cooling, make pumpkin filling. In a medium bowl, combine pumpkin, sugar, salt, and spices together with a whisk or spatula. Add egg and incorporate. Add milk and stir to a smooth consistency.

Pour over cooled crust, and gently sprinkle the crumble evenly over the custard. Bake until set, about 40 minutes. Cool completely before removing from pan.

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