I can’t believe I haven’t updated my blog for weeks and weeks. Time has just slipped by. Even during the Christmas holidays I didn’t have time to log on and update on what has been baking in the SmartCookieSam kitchen.
A few weeks ago one of my Cake Club friends very kindly bought a couple of cans of Libby’s Pumpkin Puree when she was shopping for some herself. I was grateful as I wasn’t sure when I would be able to get hold of some myself. I’ve bought it in Waitrose before. My family think pumpkin tastes disgusting but I love it so any excuse to bake something that wouldn’t get troughed before I manage to get a slice!
Anyway, what to bake? I wanted to try something different so I had a look through my recipe books and spotted an interesting looking bake in the Primrose Bakery Christmas.book. I don’t really associate pumpkin with Christmas, more with Autumn and Thanksgiving but I was keen to try it out.
The recipe introduction states: “This spicy and slightly alcoholic pumpkin slice would actually make a great dessert served with some whipped or double cream or vanilla ice cream on the side,”
So, with an afternoon to spare out came my traybake tin and on went the oven. The pumpkin slice has two parts to it, an unusual crumble base and a mousse like topping which are baked separately. The base comprised of sugar, oats, plain flour and butter which were rubbed in together just like you do when you make a crumble. Once the mixture looked like breadcrumbs I had to press the mixture into the base of my greased traybake tin. The crumble base was baked in the oven for about 20 minutes.
While the crumble base was baking I prepared the mousse topping. I was meant to put rum in the mixture but I didn’t have any so I used some leftover brandy instead. To make the topping I simply mixed together a whole can of Libby’s Pumpkin Puree, three large beaten eggs, some caster sugar, self raising flour, vanilla extract, cinnamon. ginger and nutmeg.The mixture was a bright orange colour and reminded me of the purees I used to make for my children when they were babies!
The mousse like topping was then spread over the cooked crumble base. To finish off I sprinkled over some flaked almonds before putting the slice back into the oven for another 20-25 minutes.
The pumpkin slice came out of the oven and looked a bit unappealing to me. It wasn’t a very deep slice but it looked claggy and stodgy. I thought I would try a piece when it had cooled down. I was disappointed. I ended up eating a couple of mouthfuls and the rest went in the bin. It was revolting and the topping wasn’t the texture I was expecting at all. What a shame.
Happy New Year to you and Happy Baking!
Love Sam xx
2 responses to “Pumpkin Slices”
A good pumpkin filling can be made by mixing 1 8oz pkg softened cream cheese, 1 can pumpkin, 8 tablespoons melted butter, 2 eggs, 16oz powdered (icing) sugar, 1 teaspoon vanilla, add cinnamon and nutmeg. It bakes at 350/180 for 40-50 min. The center will still look a little gooey when done. I think it would work on your crumble base. Sorry for the U.S. measurements. 🙂
Hi Rebecca, thanks for this. I appreciate it. I’ll give it a try.