Recipes

Crumble:                                              Filling:

½ c all-purpose flour                      1- 15 oz can pumpkin or 2 c fresh

⅓ c granulated sugar                       2 L eggs

3 T brown sugar                               ½ c brown sugar

¼ t cinnamon                                    ½ c evaporated whole milk

⅛ t salt                                                 ⅛ t orange zest

5T unsalted butter                           1 t pumpkin pie spice

½ c chopped pecans                        ½ t salt

Crumble:  In a med bowl, stir together flour, sugars, cinnamon and salt. Using a fork, cut cold butter until mixture is a crumble. Stir in pecans. Cover and refrigerate for 20 minutes. Pre-heat oven to 375°. Transfer a premade pie crust to a shallow plate. Fold edges under and crimp or design as desired.

Filling:   In a large bowl whisk together pumpkin, eggs, brown sugar, milk, zest, pumpkin pie spice, and salt. Pour filling into the prepared crust. Sprinkle the crumble over the filling.

Bake until crust is golden brown, and filling is set, about 35 minutes. Let completely cool on  a wire rack. Drizzle with fresh apple cider syrup… Apple Cider Syrup-yield 1 cup: 1 quart of apple cider. In a small pan, bring cider to a boil over med-high heat. Boil until cider reduced to 1 cup, about 40 minutes. Pour into bowl, serve warm or let stand to cool. Mixture will thicken as it cools. Drizzle over tart and serve. Refrigerate up to 2 weeks.