When I saw this pumpkin pie crumble recipe on Food 52, I knew I had to make it. Pumpkin pie is one of my favourite things. Crumble is also one of my favourite things. Combining the two together is a truly inspired idea. I also feel this recipe represents my love of both American and British baking perfectly: pumpkin pie is an American staple this time of year, whereas fruit crumbles always seem so quintessentially British.
I’ve tweaked the recipe a little as I feel it didn’t have enough sugar (pumpkin isn’t that sweet). This dessert still isn’t hugely sweet, but it is delicious and brilliantly easy to make (especially as I just bunged most ingredients in the food processor). I’m not a huge lover of pastry anyway, so I like the cakey / shortbready base, and the pecan crumble on top adds a lovely crunch. The pie is nice on its own, but I think it would be even better served with some whipped cream to dollop on top (after all, if you’re going to eat dessert, you may as well go all out….).
Here’s my tweaked version of the recipe:
Pumpkin Pie Crumble
For the Base:
3/4 cup plus 2 tablespoons cake (plain) flour
1/2 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4ounces butter, cold
For the Topping:
1/4 cup flour
1/4 cup sugar
1/8 cup brown sugar
1/4 teaspoon cinnamon
1 ounce butter
1/2 cup chopped pecans
For the Pumpkin Filling:
1/4 cup brown sugar
15 ounces canned pumpkin (1 regular sized can)
1/3 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
First, Preheat oven to 350° F and grease and line a 9″ pan with a removable bottom.
To make crust, combine first 4 ingredients, then cut in 4 ounces of butter until you have split-pea sized chunks (I do this in the food processor – it takes hardly any time at all). Add the egg and combine until dough starts coming together. Dump the dough into the greased, parchment-lined pan and spread it out, pressing 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.
While the crust is in the oven, make your crumble topping. Mix the remaining flour, sugar, brown sugar, and cinnamon in a bowl or food processor. Cut in the butter until pea-sized (again, I did this using the food processor). 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. You can remove the dessert from the removable pan bottom carefully, once fully cooled, and more successfully if you’ve lined the pan with parchment.
This recipe would be great for a Halloween dinner party, and I’m tempted to make it again for Thanksgiving. It’s such a brilliant twist on a classic pumpkin pie. Let me know how it goes if you decide to make it too!