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Low-sugar pumpkin and salted caramel crumble slice
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Prep Time:
50 minutes
Cook Time:
90 minutes
Total Time:
140 minutes
Indulge in a decadent pumpkin slice with a creamy caramel topping, free of refined sugar.
Ingredients:
  • 1kg Kent pumpkin, peeled, deseeded, cut into 2-3cm pieces
  • 5.00 gm cornflour
  • 200g (1 1/4 cups) wholemeal plain flour
  • 80g butter, chilled, chopped
  • 40.00 gm iced water
  • 185ml (3/4 cup) pouring cream
  • 60ml (1/4 cup) maple syrup
  • 75g (3/4 cup) rolled oats
  • 55g (3/4 cup) shredded coconut
  • 90g (3/4 cup) walnuts, coarsely chopped
  • 1.25 gm ground cinnamon
  • 2.40 gm sea salt flakes
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. Spread the pumpkin evenly on the tray and roast for 1 hour until tender. Once cooked, transfer the pumpkin to a bowl and allow it to cool slightly. Add cornflour and mash with a fork until it's almost smooth and well combined.
  • Prepare the slice pan by greasing an 18 x 28cm (base measurement) pan and lining it with baking paper, letting it overhang from the two long sides. Combine flour and butter in a food processor using the pulse button until mixed. Add water and pulse until the mixture begins to come together. Transfer the dough into the pan and press firmly over the base using a spoon. Bake until golden for about 20 minutes. Let it cool completely before serving.
  • In a saucepan over medium heat, marry the cream and maple syrup together. Bring the mixture to a boil. Stir continuously for 10 minutes until it thickens and transforms into a beautiful golden hue. Pour the mixture into a heatproof bowl and let it cool slightly, remembering to give it a gentle stir every now and then.
  • Mix together the oats, coconut, walnuts, and cinnamon in a bowl. Pour in the cream mixture and a pinch of salt. Stir until well combined.
  • Evenly layer the pumpkin mixture over the pastry base, sprinkle with the oat mixture, gently press down to create an even layer. Bake until golden for about 20 minutes. Allow it to cool slightly and then transfer to a wire rack to cool completely before cutting into 18 squares.

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