Look at that guy. He is being a tease. He’s saying, “take off my crumb topping!!! Find out what lies beneath!” Here’s what lies beneath: pumpkin. I have a real problem, and I’m embracing it. Fair warning for the onslaught of pumpkin/sweet potato/anything round-and-squashlike recipes coming up. I had half of a can of pumpkin and a cup of crumb topping left from various baking adventures, so I decided to find a way to combine them. Some random fiddling and throwing of ingredients into a pretty bowl- and 30 minutes later, these. (There were 4. One was already empty and sitting in the sink. Oops)
I made them individual size because sometimes you just want a whole pie to yourself. Totally natural. I encourage that. If this were the real size of pies, then I would have consumed two whole pies today. Tis the season! Also, these are ramekins. I include that because I had no idea until about a year ago, I just called them “those little pudding holders,” and still am not exactly sure how to say it. What a weird, weird word. But a beautiful mechanism for pie-eating glory! They have a ginger snap crust that gets nice and dark when cooked up, a pumpkin middle that’s somewhere between the consistency of pie and cake, and an addictive crumb topping. My kind of afternoon.
Individual Pumpkin Pie Crisps
makes enough for 4 ramekins
1/3 cup crushed ginger snaps
1/4 tsp cinnamon
dash of cloves
1 Tbsp butter
1 cup pumpkin puree
3/4 tsp cinnamon (separate from before)
1/4 tsp cloves
1/8 tsp nutmeg
1 Tbsp brown sugar
1/4 cup whole wheat flour
1/4 cup almond milk
1/4 tsp baking powder
1/8 tsp baking soda
1 cup of this crumb topping
Whoa. That looks like a lot of ingredients but it’s really not, I promise! There’s just a lot of autumn in there. Aka spices. First, preheat the oven to 350°F and spray the ramekins with non-stick cooking spray. Combine the ginger snap crumbs, butter, and 1/4 tsp cinnamon in a small bowl, and press into the bottom of the ramekins.
Combine the rest of the ingredients in a bowl, and mix until combined. Divide into four even portions and scoop on top of the ginger snap crust, smoothing out the top. Put a hearty layer of crumb topping over it, and they’re all set for the oven!
Put the ramekins on a cookie sheet, and bake for 30-35 minutes, until the edges are a bit bubbly. Let cool for about 10 minutes, and then consume entire pie by yourself. Enjoy!
I just don’t think I could live in a world without pumpkin. Especially the pumpkin that gets put on a fork and goes into my mouth. But the visual kind and the stuffed animal kind (wow I don’t have one of those, all I want for Christmas now) and the kind that are on socks and the kind that sit decoratively in cornucopias. If it’s not obvious…I have a serious crush.
your blog is so, so awesome. AWESOME.