Pumpkin crumble
Votes: 9
This is one of the easiest pumpkin pie recipes, even without a crust. Instead, it features a juicy pumpkin filling topped with simple brown sugar and cardamom. It's the perfect moment to spend time together.
Time: 1 hour.
Complexity: easily
Servings: 12 - 14
Complexity: easily
Servings: 12 - 14
Homemade pie with pumpkin puree filling and oatmeal topping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Two jars (420 g each) of pumpkin puree
- 110 g butter
- 2 cups of cream
- 1.5 cups of sugar
- 3 eggs category CO
- 2.5 tsp pumpkin pie spice
- 1/2 tsp ground cardamom
- 1 teaspoon fine salt
- 1 cup rolled oats
- 1 cup brown sugar
- 3/4 cup premium flour
- Whipped cream for serving
We recommend
Recipes with similar ingredients: pumpkin puree, pumpkin pie spice, eggs, cream, rolled oats, premium flour, brown sugar, cardamom, streusel
Cooking the dish according to the recipe:
- Preheat oven to 180 degrees Celsius. Grease the bottom and sides of a 32 x 22 cm baking pan with 1 tablespoon of oil.
Combine pumpkin puree, milk and cream, granulated sugar, eggs, 2 teaspoons pumpkin spice, 1/4 teaspoon cardamom, and 1/2 teaspoon salt in a large bowl until smooth. - In another deep bowl, combine the rolled oats, brown sugar, flour, the remaining 1/2 teaspoon pumpkin spice, 1/4 teaspoon cardamom, and 1/2 teaspoon salt, breaking up any brown sugar lumps with a fork. Melt the remaining 7 tablespoons butter and stir it into the flour mixture.
- Spread the pumpkin evenly over the bottom of the pan. Top with the rolled oats. Bake until the pumpkin is set around the edges and the top is browned and crispy, about 50 minutes.
Serve pumpkin crumble cooled to room temperature or slightly warmed with whipped cream on the side.
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