Perhaps I'm a little long winded at times and make you wait much too long to get to the good stuff. Well today is your lucky day and we are going straight to dessert. Especially when that dessert involves pumpkin pie, crumble cake, and a chance encounter in the oven.
Pumpkin Pie
15 ounces pumpkin puree
6 ounces evaporated milk
3/4 cup milk (low-fat works fine)
2/3 cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
In a large bowl combine pumpkin puree, evaporated milk, milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt. Whisk until well combined.
Spray (7) eight ounce glass (heat-resistant) jelly jars with a little no-stick spray. Divide the pie mixture evenly between the jars; they end up about 2/3 full. Place them on a baking sheet and set aside.
Crumble Cake
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 cup butter, cold, cut into 1/2" sized pieces
1 large egg
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 of a vanilla bean, split and seeds removed or 1 teaspoon vanilla extract
Pinch salt
In the bowl of a food processor combine the sugar, flour, butter, egg, baking powder, cinnamon, vanilla, and salt. Pulse a few times until the mixture is still crumbly but starting to hold together. If you don't have a food processor you can do the same thing with all your ingredients in a bowl and cut the butter in the bowl with two knives until it is in tiny pieces.
Divide the crumb mixture evenly over the pie mixture in the jars. (I know I'm showing only 6 in the shot, but 7 does work a little better. I was just out of jars and didn't want to dump a whole jar of jam.)
Bake in a 350 degree F oven for 35-40 minutes, until the cake is set and you can see the pie in the bottom part setting.
Serve at room temperature with whipped cream or not, but really come on is there anyone out there that actually prefers their pie without whipped cream?
If you don't have any jars use an 8" x 8" baking pan. You may need to adjust the baking time by a few minutes. When I'm unsure as to the bake time, I will start lower like 30 minutes and then add time as I see how it's coming along.
My Aunt has informed me I haven't been keeping up with my blog regularly. I assure you I haven't gone rouge, it's just I had this very important painting to finish up for my niece. That and a garage full of boxes to still deal with, but the boxes make my head hurt and I'd much rather deal with a unicorn and Rapunzel.
Seriously - call me if you don't like whip cream with your pie, we need to discuss this pronto because there is a whole world with whip cream in it that you are missing out on.
Enjoy,
Gina
Enjoy,
Gina
