a wonderful Maple Pumpkin Crumble for fall
‘Tis the season once again, and while pumpkin spice may not be the star this time, we’re introducing a delightful creation: Maple Pumpkin Crumble. The maple flavor in this recipe is pleasantly understated, but I’ll share a glaze option in a later part of this post. Personally, I favor this thinner crumble over a denser pumpkin bread. If you do not want maple pumpkin crumble it could easily become pumpkin crumble.
Pumpkin bread, a popular and delicious baked good, has its origins in North America. It is believed to have been inspired by traditional Native American and early American recipes that used pumpkin as an ingredient.
Pumpkins are native to North America and have been cultivated by Indigenous peoples for thousands of years. They used pumpkin in various ways, including roasting, mashing, and incorporating it into various dishes. Early European settlers to North America learned about pumpkins from Native Americans and adapted them into their own culinary traditions.
Pumpkin bread likely evolved as a way to make use of the abundant pumpkin crop, and it became a staple in American kitchens during the 18th and 19th centuries. The earliest pumpkin bread recipes would have been quite simple, featuring ingredients like pumpkin, flour, milk, and perhaps some sweeteners and spices.
As time went on, the recipe for pumpkin bread evolved and became more diverse, with the addition of ingredients like spices (cinnamon, nutmeg, cloves), nuts (usually walnuts or pecans), and sweeteners (sugar or molasses). Today, there are countless variations of pumpkin bread, some including chocolate chips, cream cheese swirls, or streusel toppings.
Maple Pumpkin Crumble, or pumpkin bread is especially popular in the United States during the fall and Thanksgiving season, and it has become a cherished part of the country’s culinary heritage. It is enjoyed as a sweet treat, a snack, or even for breakfast. Feel free to top you Maple Pumpkin Crumble with whip cream or ice cream.
MAPLE PUMPKIN CRUMBLE
Ingredient of the Day- Maple Syrup
Maple syrup is a natural sweetener made from the sap of sugar maple trees and has a rich history, primarily in North America. The process of making maple syrup involves collecting sap from sugar maple trees, then boiling it down to concentrate the sugars and create the syrup. Here’s an overview of the history of maple syrup:
Indigenous Peoples: The history of maple syrup production dates back to Indigenous peoples in North America. Native tribes in regions with sugar maple trees, such as the northeastern United States and eastern Canada, were the first to discover and perfect the process of making maple syrup. They used simple methods like hollowed-out logs and birch bark containers to collect and boil down the sap.
Colonial Era: European settlers to North America learned about maple syrup production from Indigenous peoples and adopted their methods. Maple syrup became an important source of sweetening in colonial North America because sugar was scarce and expensive. Early colonists used iron kettles to evaporate the sap and create syrup.
Evolution of Techniques: Over time, the techniques for making maple syrup continued to evolve. Larger and more efficient sugarhouses were built, and metal pots and pans replaced the traditional containers. The process became more refined and productive.
19th Century: During the 19th century, the maple syrup industry grew, and it became common for producers to market their syrup to a broader audience. Some sugarhouses also experimented with new innovations, such as the use of hydrometers to measure syrup’s sugar content.
Maple Syrup Associations: In the late 19th and early 20th centuries, organizations and associations dedicated to maple syrup production were founded. They played a role in standardizing grading and labeling systems, which are still in use today.
Modern Maple Syrup Production: Today, maple syrup production is a well-regulated industry, particularly in regions with a long history of syrup production, like Vermont and Quebec. Advances in technology, such as tubing systems and vacuum pumps for sap collection, have made production more efficient. The industry is also subject to strict quality standards, and maple syrup is graded based on color and flavor.
Cultural Significance: Maple syrup holds cultural significance in North America, with many regions hosting annual maple syrup festivals. These events celebrate the tradition of maple syrup production and often include demonstrations, tastings, and cultural activities.
Maple syrup continues to be a beloved and sought-after product, enjoyed on pancakes, waffles, and in various culinary applications. It’s an important part of the culinary heritage of North America and a testament to the ingenuity and resourcefulness of Indigenous peoples and early settlers. See the recipe for how to make a maple glaze for the Maple Pumpkin Crumble.
HOW TO MAKE PUMPKIN PUREE FOR A MAPLE PUMPKIN CRUMBLE
Making pumpkin puree for a maple pumpkin crumble from a fresh pumpkin is relatively simple and allows you to have a homemade base for various recipes. Here’s a step-by-step guide on how to make pumpkin puree:
Ingredients:
- 1 small sugar pumpkin (often labeled as “pie pumpkin”)
Instructions:
- Select the Right Pumpkin: Look for a small sugar pumpkin, also known as a pie pumpkin. These pumpkins are smaller and sweeter than the large carving pumpkins, making them ideal for making puree.
- Preheat Your Oven: Preheat your oven to 350°F (175°C).
- Prepare the Pumpkin:
- Wash the pumpkin to remove any dirt.
- Use a sharp knife to cut off the stem.
- Cut the pumpkin in half vertically (from top to bottom).
- Remove Seeds and Strings:
- Scoop out the seeds and the stringy, fibrous material from the center using a spoon or your hands. You can save the seeds for roasting if you like.
- Roast the Pumpkin:
- Place the two pumpkin halves, cut side down, on a baking sheet lined with parchment paper or foil.
- Roast in the preheated oven for about 45-60 minutes, or until the pumpkin flesh is tender. You can easily pierce it with a fork.
- Cool and Scrape:
- Remove the roasted pumpkin from the oven and let it cool for a while.
- Once it’s cool enough to handle, use a spoon to scrape the flesh away from the skin. The flesh should easily separate.
- Puree the Pumpkin:
- Place the scraped pumpkin flesh into a food processor or blender.
- Blend until it becomes a smooth puree. You may need to scrape down the sides of the blender or processor and blend again to ensure an even texture.
- Use or Store:
- You can use the fresh pumpkin puree immediately in your recipes.
- If you have more puree than you need right away, you can portion it into airtight containers and freeze it for later use. Make sure to leave some headspace in the containers to allow for expansion as it freezes.
Your homemade pumpkin puree is now ready to use in your favorite pumpkin recipes, such as pumpkin pies, pumpkin bread, soups, and more. It will have a fresher and more vibrant flavor compared to canned pumpkin puree.
Joke of the Day!
“Why did the carrot break up with the potato? It could not handle the couch-potato lifestyle!”
Maple, Pumpkin Bread Crumble
Equipment
- 1 Mixer
- 1 large bowl
- 2 small bowls
- measuring spoons and cups
Ingredients
Pumpkin Bread
- 2 whole eggs room temp
- ½ cup sugar
- ½ cup light brown sugar
- ¼ cup vegetable oil
- 15 oz can of pumpkin
- 1/4 tsp almond extract can use all vanilla if you want
- ¼ tsp pure vanilla use 1/2 tsp is you only use vanilla
- ½ cup milk
- 1 ¾ cup all purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp all spice
- pinch cloves (I did not use them but you can)
Crumble
- 2 tbsp unsalted butter
- 2 tbsp good quality maple syrup
- â…“ cup brown sugar
- ½ cup all purpose flower
- 1 dash ginger
- 1 dash all spice
- 1 tsp cinnamon
Maple Glaze
- 2-1 ratio 2 parts maple syrup and 1 part butter. You can thicken with powdered sugar
Instructions
Maple Crumble
- heat up butter until it is melted and add maple syrup2 tbsp unsalted butter, 2 tbsp good quality maple syrup
- add rest of ingredients and mix⅓ cup brown sugar, ½ cup all purpose flower, 1 dash ginger, 1 dash all spice, 1 tsp cinnamon
Pumpkin Bread
- Preheat oven on middle rack to 325 degrees
- add wet, and sugar ingredients to large mixing bowl2 whole eggs room temp, ½ cup sugar, ½ cup light brown sugar, ¼ cup vegetable oil, 15 oz can of pumpkin, 1/4 tsp almond extract, ¼ tsp pure vanilla, ½ cup milk
- mix until fully incorporated and smooth (don't over mix)
- add dry ingredients together and mix1 ¾ cup all purpose flour, ¾ tsp baking soda, ½ tsp salt, 1 tbsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, ¼ tsp all spice, pinch cloves (I did not use them but you can)
- slowly add dry to wet while mixing.
- grease a 9 or 10 inch spring form pan. I used 10 inch
- add mixture and tap on hard surface to remove air.
- sprinkle maple crumble on top of batter
- bake for 30-40 minutes. You don't want jiggle. Test with toothpick.
- let cool and serve you can add whip cream, ice cream, or the way it is
Maple Glaze
- Mix and top for extra maple flavor
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