Sunday, October 26, 2014

Pumpkin Custard Crumble

I dove into this recipe with good, healthy intentions.  "Oh... I could do a crust-less pumpkin pie... low sugar, low fat, low carbs..."  Totally had the intention of leaving flour out of the topping and going light on the sugar.  Then... then it turned into something evil and decadent and delicious.  Still went lighter on the sugar than most pumpkin pie recipes would call for but... I crunched the numbers (because I have a sick love of spreadsheets) and they weren't pretty.  Per slice:  230 calories; 8 grams of fat; 31 net carbs; 6g of protein.  Still, healthier for you than a Snickers bar, and better tasting!  Not exactly diet-dessert, but probably a little better for you than most.  I got a ton of sugar pumpkins from a friend, so I made my own puree.  Can't speak for the outcome if you use canned... but I'm sure it'd be fine.

Since Halloween is in less than a week, I've really been getting into the spirit.  We hit up the pumpkin patch today because I love carving jack-o-lanterns.  And I did a last practice run on my Dia de los Muertos calavera (sugar skull) makeup!  So I felt like a song in the graveyard spirit might be in order.  Koffin Kats doing "Graveyard Tree".  -jen

Prep:  15 minutes
Cook Time:  55-60 minutes
Preparing to roast sugar pie pumpkins.
Difficulty:  Easy
Makes:  12 servings

  • 1/2 cup old fashioned oats
  • 1/2 cup all purpose flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter, softened
  • 1/4 cup chopped nuts of choice (almonds, pecans, walnuts, etc)

  • 1/2 cup all purpose flour
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon dried, ground ginger 
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground clove
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt 
  • 3 cups fresh pumpkin puree (or 24oz canned puree)
  • 1/2 cup dark brown sugar
  • 3 eggs
  • 1 can (12oz) evaporated milk

Preheat oven to 350 degrees F.  Generously coat a 2-quart baking dish with non-stick cooking spray.

In a food processor, combine all of the topping ingredients and pulse.  If you don't have a food processor, cut the butter into the flour, then add the remaining ingredients.  Set aside.

In a bowl, combine flour, cinnamon, ginger, nutmeg, allspice, clove, baking powder and salt.  In a separate bowl using an electric mixer, beat together pumpkin, brown sugar and eggs.  Add evaporated milk until blended.  Add dry ingredients just until combined. 

Pour batter into prepared baking dish.  Bake at 350 degrees F for 25 minutes.  Carefully remove from oven and use a spoon to sprinkle the topping over the top to your desired thickness.  (You can use the back of the spoon to gently pat it into the filling if it looks like it's just resting on a skin.)  Bake an additional 20-25 minutes.  Crust should be golden-brown and a knife inserted into the center should come out clean.  Let cool on a wire cooling rack for an hour.  Refrigerate for storage.


  1. I am guessing that after beating wet ingredients you add the dry ingredients before ppouring into prepared pan. Sounds delish!

    1. I'm so glad you caught that and let us know so we could correct it! I always try to re-read the recipe after I've typed it out to make sure it's thorough but I know I've missed some things (obviously!) Yes indeed - add the dry ingredients after the evaporated milk.

      I think we're hitting up the pumpkin patch soon... I might have to make this again soon!!! -jen