Pumpkin Pie Crumble, From Food 52 Baking

Pumpkin Pie Crumble sliced on stand Food 52 baking recipe

What to bake for dessert is the hardest, cruelest decision to make on Thanksgiving. Usually, we grit our teeth and make room for everything, but with Pumpkin Pie Crumble —and its shortbread bottom, pumpkin pie layer, and buttery pecan topping—you get your cake, tart, and crumble all in one marvelous creation.

Pumpkin Pie Crumble, From Food 52 Baking
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  1. Crust
  2. 3⁄4 cup plus 2 tablespoons (110g) cake flour
  3. 1⁄2 cup plus 2 tablespoons (125g) granulated sugar
  4. 1 1⁄2 teaspoons baking powder
  5. 1⁄2 teaspoon kosher salt
  6. 1⁄2 cup (110g) cold unsalted butter, cut into small pieces
  7. 1 egg
  8. Topping
  9. 1⁄4 cup (30g) all-purpose flour
  10. 1⁄4 cup (50g) granulated sugar
  11. 2 tablespoons brown sugar
  12. 1⁄4 teaspoon ground cinnamon
  13. 2 tablespoons unsalted butter
  14. 1⁄2 cup (60g) pecans, chopped
  15. Filling
  16. 1 (15-ounce/425g) can pumpkin puree
  17. 2 tablespoons brown sugar
  18. 1⁄4 teaspoon kosher salt
  19. 1⁄4 teaspoon ground cinnamon
  20. 1⁄4 teaspoon ground allspice
  21. 1⁄8 teaspoon ground cloves
  22. 1⁄8 teaspoon ground ginger
  23. 1⁄8 teaspoon ground nutmeg
  24. 1 egg
  25. 1⁄3 cup (80ml) milk
  1. Preheat the oven to 350°F (175°C). Butter a 9-inch (23cm) round pan with a removable bottom, then line the bottom with parchment paper.
  2. To make the crust, stir together the cake flour, granulated sugar, baking powder, and salt in a medium bowl. Add the butter and cut it in until it’s the size of peas. Add the egg and stir until the dough starts to come together.
  3. Dump the mixture into the prepared pan, then press it evenly into the pan. Bake for about 20 minutes, until it puffs up, then settles down and browns a bit. Remove from the oven but leave the oven on.
  4. Meanwhile, make the topping. In a large bowl, stir together the all-purpose flour, granulated sugar, brown sugar, and cinnamon. Cut in the butter and add the pecans, then stir until the mixture starts to come together in clumps.
  5. To make the filling, put the pumpkin, brown sugar, salt, cinnamon, allspice, cloves, ginger, and nutmeg in a medium bowl and stir with a whisk or spatula. Mix in the egg. Add the milk and stir until smooth.
  6. Pour the filling evenly over the cooled crust, then sprinkle the crumble evenly over the top.
  7. Bake for about 40 minutes, until the filling is set and the topping is golden. Let cool completely before removing from the pan.
Bake from Scratch https://www.bakefromscratch.com/
 Recipes and photos reprinted, with permission, from Food 52 Baking (Ten Speed Press, 2015). Photos courtesy James Ransom and Mark Weinberg.

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