Pumpkin Crumble with Chai and Toasted Pecans
With the warming spices of Indian masala chai tea and nutty, toasted pecans, this crumble is a lovely, not-too-sweet way to enjoy pumpkin this holiday season. If you don’t love pecans, feel free to use any nut you want. Or, no nuts. That’s fine too.Â
- Yield: Serves 6 to 8 1x
Ingredients
Units
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- 1 1/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cardamom (optional)
- 3/4 cup pumpkin puree
- 1/4 cup melted butter
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk or any milk you have/like
For the crumble topping
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup chopped pecans, walnuts, or hazelnuts
- 1 masala chai tea bag
Instructions
- Preheat the oven to 350 degrees F. Adjust the oven rack to the middle position. Lightly spray a tall-sided baking dish with cooking spray (or grease with butter).
- Begin by steeping the chai tea bag in 1.5 cups of boiling water. Set aside while you prepare the rest of the recipe.
- In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, pumpkin pie spice, and (if using) the cardamom. In a second bowl, whisk together the pumpkin, melted butter, vanilla, and milk of your choosing. Pour the wet ingredients into the dry ingredient bowl and mix to combine. Transfer the filling to the prepared dish. And place the dish on a baking sheet (helps catch any spillage)
- For the topping, sprinkle the two sugars evenly over the filing, followed by the chopped nuts. Carefully pour the prepared tea over top, and resist the urge to mix. Bake for 50 to 55 minutes, or until set and golden brown. Cool for 10 minutes before serving. Vanilla or butter pecan ice cream is strongly recommended. Enjoy!