Pumpkin Cheesecake Crumble Pie
I’m doing another retake. First it was the potatoes, gratin to mashed, and now it’s the pumpkin, from caramel pie to cheesecake. It’s repetitive, I know. I also admit, for a toddler blog, I have quite a few pumpkin recipes (here, here, here, and here). But, what can I say I’m a raging pumpkin-a-holic.
I’m working on cutting back. After all, this isn’t “Jessica’s Pumpkin Party” (although, it has a nice alliteration ring to it!). In the meantime, before I decide to lay low on the orange stuff I have to tell you about this amazing pumpkin cheesecake crumble. The taste and texture is similar to a New York style cheesecake, but immersed in pumpkin goodness. The original recipe was for making cheesecake squares with sour cream topping. I simplified mine and made it into a pie, left the sour cream out, and served it with crumbles of the leftover crust. The crumble tastes like evil granola: full of nutty, whole grain flavors that mask the fatty, buttery, white flour reality.
I baked this for my brother and his friends who devoured this at an astonishing rate. I set a slice aside to make sure I had a piece to photograph but discovered a few hours later that it was eaten! The culprit: my brother, a.k.a. the Cheesecake King. For dramatic effect, he left the empty, crumb filled plate back in the fridge as a means of telling me who’s boss.
Pumpkin Cheesecake Crumble Pie
Adapted from Epicurious
Crust:
1/2 cup all purpose flour
1/2 cup minus 2 tablespoons brown sugar
Pinch of salt
1/2 stick cold, unsalted butter (4 tablespoons
1/2 cup almonds
1/2 cup minus 2 tablespoons oats
Filling:
6 ounces cream cheese
1/2 cup pumpkin puree
1/4 cup + 2 tablespoons sugar
1 large egg
1 teaspoon pumpkin pie spice
Preheat oven to 350 degrees F.
Butter a 9-inch pie dish. In a food processor, pulse flour, brown sugar, salt, and diced butter together. It should look like course sand. Add the almonds and pulse until nuts are chopped. Add oats and pulse until combined. Press about 1 cup of crust crumb into pie dish and transfer the rest to a baking sheet. Putting the baking sheet into the oven for 6 to 10 minutes or until golden. Set aside. Bake the pie crust for about 10 minutes then remove from oven.
Meanwhile, make the filling by pureeing all the ingredients together. Fill pie crust and return to oven. Bake for 15-20 minutes or until sides start to rise. Turn the oven off but keep the pie in the oven until temperature has cooled. Chill in the fridge for at least 2 hours.
Serve with sprinkles of crust crumble.
Tags: cheesecake, crumble, desserts, NaBloPoMo, pie, pumpkin, thanksgiving
November 25 2009 10:17 pm | dessert and pies and tarts
dee on 25 Nov 2009 at 11:23 pm #
Hahaha what a cute little brother!!
The last time I saw him was when he was in elementary school… I bet he’s all tall & grown up now. Time flies!
Chaucee on 26 Nov 2009 at 5:04 am #
Looks delicious! I’m looking forward to the spread tomrorow
babycakes on 26 Nov 2009 at 8:32 am #
Pumpkinaholic is right!! And I love that ur just as in love as i! Hahaha jessicas pumpkin party. So cute of a name!! I’m admiring all the subs and alters jess, goin on pro! Ur brother and his friends must tots love u a mil for all these treats.gonna join them soon! Haha <3
MaryMoh on 26 Nov 2009 at 6:43 pm #
that’s such a lovely pie. I would love a big serving. I love pumpkin. Thanks for sharing.