Pumpkin Pie Crumble
Pumpkin spice fans will love this easy crumble. The trick is to apply the topping about halfway through baking so it doesn’t sink to the bottom.
Pumpkin Pie Crumble
Photo Credit : Kristin Tieg | Food Styling by Liz NeilyPumpkin spice fans will love this easy crumble. The trick is to apply the topping about halfway through baking so it doesn’t sink to the bottom.
Yield:
8-10 servingsFor the filling
Ingredients
Butter for greasing pan
2 (15-ounce) cans pumpkin puree
2 cups heavy cream
1 cup firmly packed light brown sugar
3 large eggs
21⁄2 teaspoons pumpkin pie spice
1 teaspoon table salt
Instructions
Preheat your oven to 350 °F and set a rack to the middle position. Grease a 9-by-13-inch baking dish with butter and set aside.
In a large bowl, whisk together the pumpkin puree, cream, brown sugar, eggs, spice, and salt. Pour into the prepared baking dish. Bake for 20 minutes.
For the topping
Ingredients
1⁄2 cup all-purpose flour
1⁄2 cup chopped pecans or walnuts(optional)
1⁄2 cup rolled oats
1⁄2 cup firmly packed light brown sugar
1⁄2 teaspoon table salt
6 tablespoons (3⁄4 stick) chilled salted butter, cut into small pieces Whipped cream or Whipped cream or vanilla ice cream, for serving
Instructions
Meanwhile, make the topping: In the bowl of a stand mixer or food processor, mix all the ingredients until the mixture looks like wet sand with some pea-sized lumps of butter.
After the filling has cooked for 20 minutes, the edges will be just set and the center will still be loose. Sprinkle the topping evenly over the filling, one handful at a time, starting with the edges. Return to the oven and bake until the center is set, 25 to 30 minutes more. If the top needs extra browning, run it briefly under a broiler (keep a close eye on it). Serve warm with whipped cream or vanilla ice cream.
Amy Traverso
Food Editor Amy Traverso oversees the Yankee Magazine Food department and contributes to NewEngland.com. Amy's book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American.
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