Recipe: Pumpkin Spice Crumble

I LOVE pumpkin everything, so fall is definitely a favorite season for me when it comes to food. Leading up to the Thanksgiving holiday, I wanted to try making this pumpkin spice crumble recipe from America's Favorite Pumpkin Recipes Centennial Kitchen magazine. We actually cut the recipe in half because it calls for TWO cans of pumpkin! That is too much of a good thing! Listed below is the full recipe. 

Ingredients

• 8 tablespoons unsalted butter
• 3 eggs
• 2 15-ounce cans of pumpkin
• 2 cups half-and-half
• 1.5 cups granulated sugar
• 2.5 tsps. pumpkin pie spice
• 1 tsp. salt
• .5 tsp. ground ginger
• 1 cup old-fashioned rolled oats
• 1 cup packed light brown sugar
• .75 cups all-purpose flour

Directions

1. Preheat over to 350° F. Using 1 tablespoon butter, butter bottom and sides of a 13x9-inch baking dish.
2. In a large bowl, whisk together eggs, pumpkin, half-and-half, granulated sugar, 2 tsps. pumpkin pie spice, .5 tsp. salt, and .25 tsp. ginger. Spread evenly in prepared baking dish; set aside.
3. In a medium bowl, combine oats brown sugar, flour, and remaining pie spice, salt, and ginger. 
4. Melt remaining 7 tablespoons butter; stir into oat mixture until mixture is completely moistened and crumbly. Sprinkle oat mixture evenly on top of pumpkin mixture in baking dish.
5. Bake 50 minutes or until the pumpkin is set around the edges and center slightly jiggles when baking dish is gently shaken. Serve slightly warm or at room temperature with ice cream.

I'm glad I was baking with my mom, because I would have messed up this recipe from the get-go. I was all ready to mix the butter in with the liquid mixture (i.e. the first main step), but my mom had me re-read the recipe to catch my mistake! She also helped me with the math, since we had to divide everything in half. Since we needed three eggs, and it's hard to get half an egg, we used one egg plus some banana to make up the difference there. And we used a 9x9 pan instead (like a brownie pan), otherwise the mixture would have been too thin in the larger dish; we just used cooking spray to grease the dish instead of butter. This was pretty easy to make, and when it came out of the oven, it looked PERFECT!

My dad described it as, "pumpkin pie with a crunchy top." I think that's about right! He had his with whipped cream instead of ice cream, and I just had mine plain, and it was still delicious. If you like cobblers, crisps, or crumbles in general for dessert, you'll like this one, too!