Spiced Pumpkin Crumble Pots Autumn in a Jar
Recipe Introduction
Quick Hook
Fancy a hug in a mug? Or rather, in a ramekin? These individual pumpkin desserts , particularly Spiced Pumpkin Crumble Pots, are the ultimate comfort food.
It's like a warm, pumpkin pie spice filled autumn breeze in every bite.
Brief Overview
These are inspired by a classic British crumble. They are simple, rustic, and utterly delicious. This recipe is super easy and takes about 50 minutes from start to finish.
It yields 6 perfect single serving pumpkin desserts .
Main Benefits
Pumpkin is loaded with vitamin A, which is awesome for your eyes and immune system. It is Perfect for those chilly autumn evenings, or even a festive Thanksgiving gathering! What makes this recipe special? The pumpkin spice crumble topping! It is the best of both worlds!.
What Are These Pumpkin Crumble Pots All About?
Oh my gosh, let's talk about these Spiced Pumpkin Crumble Pots ! I've always loved crumbles, but wanted something that screamed autumn.
You know? Something with that comforting pumpkin pie spice flavour. So I decided to create individual pumpkin desserts , and this recipe was born!
These aren't your average fall dessert recipes . We are talking about creamy, spiced pumpkin filling, topped with a buttery, oaty crumble.
And the best part? No sharing required, you get your own mini pumpkin dessert ramekins ! They're ridiculously easy to make, which is a huge bonus.
These Are Not Just Another Fall Dessert Recipes.
Honestly, what's not to love? They are the epitome of autumn dessert ideas .
Seriously, these easy pumpkin dessert recipes are a game changer. Whether you are a baking pro or just starting out, you can totally nail these.
They offer all the warm flavors of pumpkin pie but are way more approachable. Think of them as the little black dress of fall dessert recipes , always a hit! And they are even better as mini pumpkin desserts !
Let's Talk Ingredients & Gear, Shall We?
Alright, so you’re thinking of making these super cute individual pumpkin desserts , right? First, let's get into the ingredients.
No need to be intimidated! It’s all pretty straightforward. I mean, honestly, I sometimes mess up measuring and it still tastes amazing! These pumpkin crumble pots are really forgiving.
Main Ingredients: The Pumpkiny Goodness
Here's what you'll need to make single serving pumpkin desserts :
- Pumpkin Filling:
- Canned pumpkin puree: 1 (15 ounce) can (425g) . Make sure it's puree , not pumpkin pie filling. Trust me.
- Granulated sugar: ½ cup (100g) . White sugar, the regular kind.
- Light brown sugar: ¼ cup (50g) , packed. This adds a little extra caramel-y depth.
- Heavy cream: ½ cup (120ml) . This makes it super rich and creamy.
- Egg: 1 large . About 50g without the shell.
- Pumpkin pie spice: 1 teaspoon . The essential pumpkin pie spice .
- Ground cinnamon: ½ teaspoon . Because, why not more cinnamon?
- Ground ginger: ¼ teaspoon . Adds a little zing.
- Ground nutmeg: ⅛ teaspoon . A tiny bit goes a long way.
- Salt: ¼ teaspoon . Just a pinch to balance the sweet.
- Vanilla extract: 1 teaspoon (5ml) . Adds a nice warmth.
- Crumble Topping:
- All-purpose flour: ½ cup (60g) . The standard stuff.
- Rolled oats: ½ cup (45g) . Adds texture and a bit of wholesome goodness.
- Light brown sugar: ¼ cup (50g) , packed. Again, for that caramelly vibe.
- Ground cinnamon: ¼ teaspoon . More cinnamon = more happiness.
- Salt: ⅛ teaspoon . Just a smidge.
- Cold unsalted butter: 6 tablespoons (85g) , cut into cubes. Make sure this is cold . Seriously. Cold butter is key to a flaky crumble!
Seasoning Notes: Spice It Up!
Okay, so pumpkin pie spice is like, the backbone of fall dessert recipes . If you don’t have it, don’t panic! You can totally make your own.
Mix equal parts cinnamon, ginger, nutmeg, and a pinch of allspice. Boom! Problem solved. You can also add a tiny bit of cardamom for something special.
Also the salt is important to enhance flavors!
Equipment Needed: Keepin' It Simple
You really don’t need a ton of fancy equipment. Just the basics for these easy pumpkin dessert recipes :
- 6 individual oven safe ramekins . These pumpkin dessert ramekins should be about 6-ounce capacity. Think small and cute for the mini pumpkin desserts !
- Mixing bowls (medium and large).
- Whisk.
- Measuring cups and spoons. Obvs.
- Pastry blender or fork. For cutting butter into the crumble. But honestly, your fingers work just fine.
- An oven.
That's all, folks! Ready to start baking these autumn dessert ideas ? I am!
Alright, let's get our bake on! Autumn is calling, and I’m answering with Spiced Pumpkin Crumble Pots: Autumn in a Jar!
Cooking Up Comfort: The Spiced Pumpkin Crumble Pots Way
Honestly, these individual pumpkin desserts are my go-to for autumn dessert ideas. Forget fussy pumpkin pies! Think deconstructed deliciousness in easy pumpkin dessert recipes.
I am talking about single serving pumpkin desserts everyone will love. I promise it is the best of the fall dessert recipes !
Prep Like a Pro
Essential mise en place is the name of the game. Get everything measured out. I cannot stress this enough. It is going to save you heaps of time and stress later.
Trust me on this. Prepping ingredients is the bedrock of all good cooking!. First, you need your pumpkin puree ( 425g ).
Then you need your sugars , your cream, pumpkin pie spice , and all that good stuff.
For time saving organization , I like to line up all my ingredients in the order I'll need them. It is like a little assembly line of deliciousness! Safety reminders ? Just watch out for hot ovens! Seriously, I have burned myself more times than I care to admit.
step-by-step to Pumpkin Perfection
Okay, here is where the magic happens.
- Whisk together pumpkin puree ( 425g ), granulated sugar ( 100g ), brown sugar ( 50g ), heavy cream ( 120ml ), egg ( 50g ), pumpkin pie spice, cinnamon, ginger, nutmeg, salt, and vanilla in a bowl until smooth. This is the luscious heart of our pumpkin crumble pots .
- In another bowl, mix flour ( 60g ), oats ( 45g ), brown sugar ( 50g ), cinnamon, and salt for the crumble.
- Cut in cold, cubed butter ( 85g ) until the mixture resembles coarse crumbs. Cold butter is KEY !
- Divide the pumpkin filling into ramekins. I normally use cute pumpkin dessert ramekins for this.
- Sprinkle that buttery crumble topping over each ramekin.
- Bake at 375° F ( 190° C) for 30 minutes , until golden and bubbly. That golden brown colour? Pure visual cue for scrumptiousness!
Pro Tips for Pumpkin Power
My secret weapon? Cold butter for that perfect crumble! Don’t overmix the topping, or you'll end up with a tough crumble.
Not what we want!. Another tip is to taste the filling. Adjust the sweetness to your liking. I once made a batch and forgot the sugar.
.. lesson learned!
If you are prepping ahead, you can make the crumble topping a day in advance and store it in the fridge. Just remember to keep the butter very, very cold.
So, there you have it! Individual pumpkin desserts that are easier than pie. Get ready to enjoy these mini pumpkin desserts this season!
Recipe Notes
Right, so you’re ready to bake these individual pumpkin desserts ? Fab! I’ve got a few extra bits and bobs to make sure you nail it.
These are things I've learned while playing around with this easy pumpkin dessert recipes. Let's dive in, shall we?
Serving Suggestions: Plating and Presentation
Okay, so these pumpkin crumble pots are delicious straight from the oven. But presentation? Makes all the difference, honestly! Think about layering them up for extra impact.
A scoop of good vanilla ice cream will melt slightly. Drizzle with a smidge of caramel sauce. And bam, instant wow factor.
Or why not create a fall dessert recipes platter?
Complementary sides? A mug of hot chocolate or a spiced apple cider. Perfect autumn dessert ideas. It will round things off nicely. Trust me, it's delish.
Storage Tips: Keeping it Fresh
Listen, if you somehow don't devour these mini pumpkin desserts immediately good for you! You have amazing willpower. Fridge is your friend.
- Refrigeration: Pop them in an airtight container and they’ll keep for 3 days .
- Freezing? I wouldn't recommend freezing. The crumble topping can get a bit soggy.
- Reheating: A gentle warm-up in the microwave, maybe 30 seconds . You can do oven at 350° F . It will revive them nicely. They will taste almost as good as new. Almost.
Variations: Your Pumpkin Canvas
Honestly, this recipe is a blank canvas. Let your imagination run wild.
- Dietary Adaptations: Fancy a vegan version? No sweat! Just swap the butter for a vegan alternative and use coconut cream instead of heavy cream. A flax egg is a great substitute for regular egg, too.
- Seasonal Swaps: Feeling adventurous? Try adding a layer of apple slices to the bottom of the pumpkin dessert ramekins . Or how about a dash of maple syrup instead of brown sugar? So yummy. Also, ginger bread crumble is a great idea
Nutrition Basics: Goodness in Every Bite
Alright, I'm no nutritionist but here's the lowdown. Each of these single serving pumpkin desserts clocks in around 350 calories .
You'll get about 5g of protein , 20g of fat , 40g of carbs , and 3g of fiber . Also, you'll get loads of happiness!
The pumpkin itself? It's packed with Vitamin A. Great for your skin and immune system. The pumpkin pie spice offers some antioxidant power, too.
It's a treat, yes. But a treat with benefits.
So there you have it. The final touches on your pumpkin spice crumble adventure! I know you will enjoy these Spiced Pumpkin Crumble Pots: Autumn in a Jar! .
You got this. Happy baking!
Frequently Asked Questions
Can I make these individual pumpkin desserts ahead of time? I'm a bit of a Mary Berry in the kitchen (at least I like to think so!), but time is always tight.
Absolutely! You can prepare the pumpkin filling and crumble topping separately a day in advance. Store them in airtight containers in the refrigerator. Assemble and bake just before serving for the best texture. This makes it easy to pull together a delicious dessert even when you're short on time.
How do I store leftover Spiced Pumpkin Crumble Pots?
Leftover crumble pots can be stored in the refrigerator for up to 3 days. Cover them tightly with plastic wrap or transfer them to an airtight container. You can reheat them gently in the microwave or oven until warmed through. A little sprinkle of extra crumble on top before reheating can perk them right up!
I'm trying to be a bit healthier. Are there any ways to make these individual pumpkin desserts less calorie heavy?
Certainly! You can reduce the sugar in both the filling and crumble by a tablespoon or two each. Substituting half and-half or whole milk for the heavy cream will also lower the fat content, although the filling will be slightly less rich. Consider using whole wheat flour in the crumble topping for added fiber.
Can I freeze the individual pumpkin desserts?
While technically possible, freezing isn't ideal for the best texture. The crumble topping can become a bit soggy upon thawing. However, if you do freeze them, make sure they're completely cooled first, then wrap them individually in plastic wrap and place them in a freezer safe container.
Thaw in the refrigerator overnight before reheating.
My crumble topping always ends up a bit dry. What am I doing wrong?
The key to a good crumble is cold butter! Make sure your butter is very cold when you cut it into the dry ingredients. This prevents the butter from melting too quickly and helps create those lovely, crumbly pieces. Also, don't overmix the topping.
Overmixing develops the gluten in the flour, resulting in a tougher, drier crumble.
I don't have ramekins. What else can I bake these individual pumpkin desserts in?
No ramekins, no problem! You can use muffin tins (though you'll need to adjust the baking time as they'll cook faster keep a close eye!). Small oven safe bowls or even a small baking dish will work just fine. Just make sure whatever you use is oven safe and can hold the filling and topping.
Spiced Pumpkin Crumble Pots Autumn In A Jar
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 20g |
| Fiber | 3g |
