PUMPKIN PIE ‘PECAN CRUMBLES’ ...

... in miniature!

I’ve never been a pie or pastry kind of girl – happy to make it and bake it – I just fall down at the crucial 'eating it' stage. But I do love a crumble – and likewise have always loved the idea of pumpkin pie (my husband and I honeymooned in the states around Thanksgiving – and I once holidayed in New England in the fall - so I guess I’m now nuero-linguistically programmed for life to love all things American in November...)

Back to the recipes and do bear in mind that although I’m often inspired to cook, I’m also usually far too lazy time-stretched to actually *plan out* my ingredients – so this is a true store-cupboard / what was in the fridge at the time affair.

Admittedly too my crumble is a bit darker than others - but I think this is only a negative when it comes to the food photography - honestly, it tasted so good.

(On another note, these'll sure get your kids loving pumpkin too ;-)

Happy Thanksgiving.

INGREDIENTS

For the filling:

About 200g cooked flesh from 1 small pumpkin / butternut squash – see my tip below
2 tbsp granulated sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
Pinch salt
4 tbsp condensed milk
1 egg, whisked

For the crumble:

8 tbsp plain flour
8 tbsp dark brown sugar (you could get away with a little less)
4 tbsp chopped pecans (ditto)
4 tbsp butter

Approx 8 little ramekin style dishes

METHOD

1. Preheat the oven to 180°C. Create the crumble mix by rubbing the butter into the flour and sugar (which you will have already combined in a bowl). Then add the pecans and stir through. Feel free to use another crumble recipe / method – and then just throw in some chopped pecans.

2. Place all the filling ingredients EXCEPT the egg into a pan and use a masher to mash down the pumpkin / squash and then a spoon to combine it all as it heats up.

3. As it starts to simmer, take it off the heat and then add the egg continually whisking as you do and whisking quickly for a good few moments afterwards.

4. Divide between the dishes and bake for 15 minutes. Remove and then top each off with a little of the crumble mix. Return to the oven for another 5 minutes or so.

TIP: Place the pumpkin / squash in a hot oven (unpeeled) for approx 40 minutes until a knife goes through easily (as you would a jacket spud). Then leave to cool, cut in half and remove the flesh inside with a spoon. Reminisce about all those times you nearly chopped your finger off trying to peel the sodding things. Vow never to do that again (I always cook my squash this way now – so much easier).