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Components
- 1 kg of peeled neck pumpkin
- 1½ cups of sugar (tea measure)
- Three cloves from India
Ready state
- Slice the pumpkin into medium-sized pieces about 2 cm thick.
- In a large skillet, combine the pumpkin cubes, sugar, and carnations. Cook over medium heat with the lid partially open for 15 minutes or until the pumpkin is tender but still firm – the pumpkin will release its own liquid, creating a sauce.
- Maintain the pan on medium heat, remove the lid, and continue cooking for another 20 minutes until the syrup thickens and the pumpkin starts to break apart. Stir occasionally to break down the pieces and create a mixture. Meanwhile, take the opportunity to prepare the crumble dough.
- Switch off the heat and set aside the candy (with the syrup) for assembling. Alternatively, you can make the pumpkin candy the day before and store it in the refrigerator until ready to assemble.
FOR VOLUME AND ASSEMBLY
Components
- 1 cup (standard) of wheat flour
- One-third of a tea cup of brown sugar
- Half a teaspoon of oat flakes
- Half a tea cup of freshly grated coconut
- A small amount of salt, about a pinch.
- Half a teaspoon of ground cinnamon
- 100 g of frozen butter cut into cubes
Ready state
- Set the oven to 200 °C (moderate heat). Prepare a round oven-safe dish with a capacity of 1.5 liters.
- In a bowl, combine wheat flour, sugar, oats, coconut, cinnamon, and salt. Incorporate the cold butter and blend with your fingertips until a dense dough forms.
- Place the pumpkin candy (with syrup) into a heatproof dish. Spread the batter evenly over the candy and bake in the oven for approximately 30 minutes until it turns golden and crispy. Take it out of the oven and serve either warm or at room temperature. It pairs well with creamy yogurt.
Aren’t you feeling under the weather?
You can use the frozen version; we’ve tested it and it works well. Allow the coconut to fully thaw in the refrigerator before using.
