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.

Ingredients:

1st layer

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

Instructions:

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.