Pumpkin crumble - Sunsweet
Delicious Musquée de Provence pumpkin pie with ginger, lemon zest, and prunes, topped with vanilla ice cream. Perfect fall treat!
Ingredients
- 1 kg Musquée de Provence pumpkin (weighing 650 g when cleaned and deseeded)
- 25 g root ginger
- Grated zest of 1 organic lemon
- 8 g of Bourbon vanilla sugar
- 80 g demerara sugar
- 1 tsp ground Ceylon cinnamon
- 100 g Sunsweet prunes
- 125 g white or wholemeal flour (wheat or spelt)
- Salt
- 80 g cold butter
- 200 g vanilla ice cream
- 1 baking tin 20 x 30 cm
- Fat to grease the tin
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