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
2016-10-04 16:03:12
Ingredients
- Crust
- 3⁄4 cup plus 2 tablespoons (110g) cake flour
- 1⁄2 cup plus 2 tablespoons (125g) granulated sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup (110g) cold unsalted butter, cut into small pieces
- 1 egg
- Topping
- 1⁄4 cup (30g) all-purpose flour
- 1⁄4 cup (50g) granulated sugar
- 2 tablespoons brown sugar
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1⁄2 cup (60g) pecans, chopped
- Filling
- 1 (15-ounce/425g) can pumpkin puree
- 2 tablespoons brown sugar
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon ground nutmeg
- 1 egg
- 1⁄3 cup (80ml) milk
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour the filling evenly over the cooled crust, then sprinkle the crumble evenly over the top.
- Bake for about 40 minutes, until the filling is set and the topping is golden. Let cool completely before removing from the pan.
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