g
Printer Friendly Version

editor  
BellaOnline's Desserts Editor
 

Luscious Pumpkin Crumble Recipe

Pumpkin Crumble is just as good as pumpkin pie, but it is less work since there is no crust to roll out. In fact, tasters in the Hancock house liked it even better than pie, since it has a complementary ribbon of apricot preserves running through it and plenty of crunchy streusel topping. Although pumpkin pie is traditional on Thanksgiving, this crumble is a good alternative, especially when time is short. It can be made a day ahead, and it is delicious served warm from the oven or at room temperature. Isn’t it great to have options?
””
Whether you plan to serve this Pumpkin Crumble for Halloween, Thanksgiving, or just as a great fall dessert, you’ll find it will become a favorite with everyone lucky enough eat it. It’s great with lots of lightly sweetened real whipped cream (no disgusting frozen whipped topping here), and is pretty enough for company.

8 Servings

Filling
3/4 cup sugar
1 tablespoon packed brown sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend

1/2 cup apricot preserves

Topping
1/2 cup oats
3/4 cup brown sugar
1/2 cup flour
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 cup butter
  1. Preheat oven to 350°.

  2. Spray an 8 1/2 x 12" or 9 x 13" baking dish with non-stick spray.

  3. Whisk together the sugar, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and salt until well-mixed and no lumps remain.

  4. Blend in pumpkin, whipping cream, sour cream, and eggs.

  5. Pour into the prepared baking dish.

  6. Drop spoonfuls of the apricot preserves evenly over the surface and pull a knife through, marbling the preserves with the pumpkin mixture (if the preserves are too thick and cold, microwave for 30 seconds or so and stir).

  7. Topping: Mix the topping ingredients until crumbly; sprinkle evenly over the pumpkin mixture.

  8. Bake 50-55 minutes or until the pumpkin filling is set.

  9. Serve warm or cold with sweetened whipped cream.

Amount Per Serving
Calories 476 Calories from Fat 228
Percent Total Calories From: Fat 48% Protein 4% Carb. 48%

Nutrient Amount per Serving
Total Fat 25 g
Saturated Fat 14 g
Cholesterol 147 mg
Sodium 308 mg
Total Carbohydrate 57 g
Dietary Fiber 0 g
Sugars 19 g
Protein 5 g

Vitamin A 19% Vitamin C 1% Calcium 0% Iron 8%




Desserts Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor