Pumpkin craze is still going strong. This dessert is inspired by the Pumpkin Crumble I have seen in two of my favourite blogs, Kitchenart-İst’in and İnci Tadında. I suggest you take a look at both of them.
2 medium pumpkin slices
8 tblspns molasses
4 tspns cinnamon
Fort he Crumble
4 heaping tblspns shredded coconut
5 walnut kernels
1 tblspn tahini
1 tblspn molasses
1-Slice pumpkins into small cubes and bake for 10 minutes in a pre-heated 200C oven.
2-Set oven to 150C.
3-Add molasses and cinnamon on top of pumpkins and stir with a spoon.
4-Split pumpkin cubes into soufflé molds.
5-Pulse walnut kernels, coconut, tahini and molasses until rice size in your food processor. Cover the pumpkin with it. Place in the oven.
6-Bake for 10 minutes until golden brown.
7-Serve warm with heavy cream.