Pumpkin Pie Crumble is a modern British recipe for a classic pumpkin pie mix topped with a classic crumble and served as a dessert. The full recipe is presented here and I hope you enjoy this classic American version of: Breads, Cakes and Pastries.
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Ingredients:
For the Filling:
2 tsp pumpkin pie spice mix
300g cooked pumpkin purée (steam the pumpkin until tender, drain in a colander and mash or purée)
100g sugar
2 eggs, beaten
250ml evaporated milk
For the Topping:
50g cold butter
110g self-raising flour
55g sugar (try demerara/muscovado/maple sugar for additional flavour)
chopped pecans or other nuts to taste (optional)
Method:
Begin with the filling: Combine the pumpkin, remaining sugar, salt and spices. Blend until smooth then add the eggs and evaporated milk. Mix until smooth then pour the mixture into a well-greased baking or gratin dish.
To make the crumble topping measure and add together the self raising flour and the butter. Using your hands rub the flour and butter mixture together until the two become like fine bread crumbs, then add the sugar and mix thoroughly together. With a a spoon sprinkle the crumble topping evenly onto the surface of the pumpkin filling. Now use the back of the spoon to smooth-out the surface of the topping. Bake in a pre-heated oven at 190°C for about 30 minutes or until the topping turns a golden brown in colour. This dessert can be served either warm or cold with custard, cream or ice cream.
