Monday, October 29, 2018

Pumpkin Crumble

If you like pumpkin pie but aren't too fond of fussing with a crust... You'll love this Pumpkin Crumble! It has a fairly traditional nice custardy filling with a hearty, chewy oat crumble topping. I did bump up the spices a little to suit our tastes. I've given it my 'darn good' label, and my crew gave it a big thumbs up. This would be a nice addition to your Thanksgiving and Christmas Dessert Buffet, or... A nice treat any ole day:@)

It may need to be scooped out and served in a bowl instead of in slices like pie... 
But a bowl is good for the whipped cream or ice cream garnishment any way:@)
I'll list my half batch recipe that can be made in a deep pie dish. 
You can click the link to see the full 9x13 recipe on Food Network.

Pumpkin Crumble-adapted from Food Network
1 Tblsp butter
15 oz can pumpkin puree
1 C Half and Half
2 eggs
3/4 C sugar
1 tsp pumpkin pie spice-I added an extra shake of ground cloves and cinnamon
small pinch of salt

Topping:
1/2 C old fashioned oats-I added an extra Tblsp or so
1/2 C brown sugar-I cut back about 2 Tblsp
1/4 C + 2 Tblsp A/P flour
1/4 tsp pumpkin pie spice
3 Tblsp butter, mostly melted
  1. Butter pie dish with 1 Tblsp butter, set aside.
  2. Mix pumpkin, Half and Half, eggs, sugar, spices and salt.
  3. Pour into pie dish.
  4. Mix topping ingredients with fingers until combined and crumbly.
  5. Sprinkle evenly over pie filling.
  6. Bake at 350 degrees 50-55 minutes or until set at edges and just a little jiggly in center.
  7. Serve at room temperature or a little warm with whipped cream or ice cream if desired.
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