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

PUMPKIN CUSTARD CRUMBLE  
Prep:  15 minutes
Cook Time:  55-60 minutes

Preparing to roast sugar pie pumpkins.

Difficulty:  Easy
Makes:  12 servings

Topping:

• 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)

Filling:

• 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.

Apple and Oats Stuffed Pumpkin

Right before Halloween, Justin and I headed to the pumpkin patch to get our carving pumpkins... it's something I have to do every year.  While we were there, we grabbed some acorn squash, butternut squash, carnival squash, and a few sugar pie pumpkins.  We had ideas for them... until the lady who was running the show told us how good they were stuffed with apples and raisins.  Well, we did a little research, and then like usual, we winged it.  It came out so awesome!  I felt like it was a dessert, though it wasn't overly sweet (which is how we like our desserts).  My sister in law topped it off with whipped cream to add a little kick to it.  Justin thought it was a perfectly good meal and had no need to be labeled "dessert".  Next one I make, I think I'm going to add some oats to it to give the stuffing even more body.  Either way you eat it... it's going to be awesome!

Here were this year's pumpkins - mine is evil, Justin's is the cyclops.


And so, even though it's past Halloween, we're going to lay down some Misfits' "Halloween".  -jen

APPLE AND OATS STUFFED PUMPKIN

• 1 small sugar pie pumpkin (2-3 pounds)
• 2 medium Granny Smith apples, chopped
• 1 cup old fashioned oats
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 teaspoons amaretto liqueur (or whiskey, or brandy, or rum - it's all good)
• 2 tablespoons butter, cubed small

Preheat oven to 350 degrees F.

Cut the top off of your pumpkin.  Scoop out the seeds and string insides, discarding.  Mix all of the remaining ingredients except the butter.  Pack firmly into the pumpkin until about half way.  Sprinkle with half of the cubed butter.  Pack the remaining filling into the pumpkin and top with the remaining butter.

Place the lid back on top of the pumpkin.  Place on a baking sheet or in a pie pan and bake for 1.5 - 2 hours, until pumpkin insides are tender.

Slice the pumpkin into quarters and serve topped with the stuffing.  Depending on the size of your pumpkin, you may have leftover filling that wouldn't fit inside.  I suggest saving it and mixing it in with some oatmeal for breakfast the next morning!