The Toddster and I had a pretty in depth conversation the other night about pumpkin. He thought pumpkin was a very bland recipe. I had made a delicious pumpkin pie for dessert when we had the missionary elders over and we were talking about pumpkin.
He hadn't realized that the pumpkins which are normally used for pumpkin pies are the smaller sugar pumpkin variety. I know some people use the larger ones and that's ok . . . but if you want a really great pumpkin pie you want to use a sugar pumpkin. They are lovely and sweet, and I don't think you could call them bland at all!
I have always found the larger pumpkins to be lacking in flavor in comparison and their texture is not quite the same. I do like them roasted though . . . as with any of the autumn vegetables, roasting brings out a lot of the natural sweetness. I just roast them with a bit of olive oil, salt, pepper and garlic.
Anyhoo . . . this pie I am showing you here today went down a real treat with the missionaries (and with the Toddster), It's a bit different than your usual pumpkin pie in that it has an oatmeal cookie crust and a buttery crumble topping.
It's nicely spiced and that buttery cookie crust is to die for. I guess it is somewhat like an big fat round oatmeal cookie stuffed with spicy creamy pumpkin . . . and what's not to like about that???
It is absolutely stunning cut into wedges and served with a nice dollop of lightly sweetened whipped double cream on top . . . or served still slightly warm, topped with a scoop of vanilla ice cream . . . and yes, lashings of custard would go down a real treat as well. I hope you will give it a try and when you do you will come back and tell me how much you enjoyed it! Coz I just know you will. It's a cert!
*Pumpkin Crumb Pie*Serves 6Printable Recipe
Something a little bit different. It smells gorgeous when it is baking! Tastes even better if possible. We like this more than ordinary pumpkin pie.
175g of plain flour (1 1/4 cups)100g of old fashioned oats (1 1/4 cups)1/2 tsp salt1/2 tsp bicarbonate of soda95g of granulated sugar (1/2 cup)100g soft light brown sugar (1/2 cup packed)172g unsalted butter, melted (3/4 cup)1 tsp pure vanilla extract
For the filling:50g of granulated sugar (1/4 cup)50g of soft light brown sugar (1/4 cup packed)1 tsp ground cinnamon1/2 tsp freshly grated nutmeg1/4 tsp ground gingerpinch ground cloves1/4 tsp salt1 large free range egg1 large free range egg yolk1/2 tsp pure vanilla extract225g of pureed pumpkin (1 1/4 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a nine inch round deep pie tin. (alternately you can use an 8 inch square pan)
Whisk the flour, oats, salt and bicarbonate of soda together in a bowl. Tip in both sugars and rub together a bit with your fingers so that no lumps remain. Whisk the melted butter and vanilla together and then stir this into the flour mixture, mixing well with a fork. Measure half of it out and press into the pie tin, going partially up the sides. Bake in the preheated oven for 15 minutes.
While the bottom crust is baking, whisk together all of the filling ingredients until smooth. Remove the bottom crust from the oven and pour this mixture over top. Return to the oven and bake for 15 minutes.
Remove from the oven and crumble the remaining crumb mixture evenly over top, breaking it into small bits. Return to the oven and bake for 20 to 25 minutes longer, until the crust is golden on top and the center jiggles slightly. Allow to stand at room temperature for an hour, after which you can chill it in the refrigerator for one hour or longer. Cut into wedges and serve with whipped cream and a light dusting of cinnamon. Alternately you can serve it warm like a crumble, spooned out with some vanilla ice cream or lashings of custard. Delicious!
Note: If you bake in an 8 inch square pan you can cut into squares to serve and you will get approximately 4 decent sized servings, or 8 smaller ones..
