Recently, I ended up with 2 medium sized pumpkin courtesy of my mother-in-law. After a while, and before the pumpkin turn bad, I was flipping through my recipe books to find ways to use the pumpkins. Came across a recipe called Pumpkin Pavé. Pave meaning bricks or slabs, once cooled the pastry is cut into these shapes. As the ingredients include Cream Cheese, I was confident it would taste great. Indeed, it was.
My MIL called it “Bingka Labu”, I think that’s the easiest way to refer to it.. or else I’ll have to twist my tongue to pronounce Pumpkin Pavé to her
The top and bottom part – Nut StreuselAll purpose flour 200 gm Brown sugar 70 gm Hazelnut / almond / other nuts meal 100 gm Butter 150 gm
Place all in a bowl and mix together till you get crumbly bits /until a streusel is formed. Get a square tin, oiled and pour half of the mixture into it. Press with the back of a spoon till its firm and compact. This will be the bottom crust.
Bake at 180C for about 15 minutes.
The Pumpkin Filling
Measure and make sure all ingredients are at room temperature. Cream the cream cheese, allspice and cinnamon till smooth. Add the sugar and maple syrup. Mixed well, then add in the pumpkin puree. Once everything is smooth, pour in the eggs and mix very briefly.
It will be quite watery. Pour the filling into the prebaked bottom crust. Sprinkle the remaining streusel onto it. Bake again at 150C for about 40 minutes. Leave to cool until it is firm enough to cut. Wonderful way to turn pumpkins into something sweet and creamy
p/s : To get the pumpkin puree, I baked the pumpkin (cut into half) in my oven for about 30 minutes, at 200C. Then just scrap off the softened flesh.