pumpkin – Beary Strong

If you did not already know it, I am half Italian (and half Suisse) and even if the Italian cuisine is fantastic, there is something we do not have. And that is warm puddings. I LOVE hot desserts and -besides Stefan – it did definitely play a role to choose Austria as my new homecountry 15 years ago 😉 . Kaiserschmarrn, Milchrahmstrudel, Scheiterhaufen…comfy, calorie-dense winter soulfood you can enjoy in some old-fashioned Viennese caffee and you should definitely indulge on it if you visit Austria. English speaking countries have also a nice variety of warm puddings and one of them turned to be easy to make and very customizable: crumble. We experimented a lot with it: rhubarb, strawberries, apples…and then it was pumpkin season and I rescued a lot of crushed poppy seeds from a local grocery store where the best before date was exceeded. We love pumpkin and we love poppy seeds. The Pumpkin Poppy Crumble was born.

I love pumpkin pie because my mum used to bake it in the early 90s for Halloween even if no one was celebrating it in Milan those times. It was an original American recipe which she brought back from Philadelphia where she lived in the 70s together with my dad and older brother. Of course she shared the recipe with me as I moved to Vienna but I had gut issues and was not tolerating grains, eggs and dairy products well. Therefore Stefan and I developed our own version: it is not cut-friendly if you are very low on calories (check the macros) but it is gluten-free and suitable for the vegan folk too. But if you would like to try the real stuff, I’ve included my mum’s recipe too.

Tag: pumpkin

Pumpkin Poppy Crumble

Pumpkin Pie Two Ways