If you have a mixture of spices for gingerbread, you can use it in this recipe. I strongly recommend that you prepare your own baking mixture. And it is done very simply, especially if you have dried orange and tangerine crusts (thinly removed from the fruit, almost turns zest). Take 30-50 g crusts (I have Minolta and orange), 1\3 tsp dry ginger, 3 cinnamon sticks, 10 cloves, 1\2 tsp cardamom seeds, 1\4 tsp nutmeg, 5 peas allspice. The number of all approximate. Grind in a coffee grinder, you can not very finely. Get unreal fragrant something! The finished mixture is poured into a sealed jar and used as needed. Spent very sparingly, because surprisingly fragrant.
Now let's do the pumpkin. Since it is quite dense, the filling needs to be prepared. Pumpkin cut into medium cubes. Mix with sugar, spices and vegetable oil. Spices do not need much, and so they will be very audible. Spread in a form and bake in a hot oven at 180 degrees for 10 minutes. Pumpkin should become soft and "sweat".
Prepare the topping for crumble. Flour, oats, sugar, cinnamon and nuts with your fingers mix with the softened butter until the butter crumbles. The number of ingredients is also conditional. You can always add more sugar, nuts or oatmeal.
Spread the crumbs on under the baked pumpkin in such a layer that the pumpkin was completely closed and did not look out.
Bake the crumble in a hot oven at 180 degrees until browned. It's about 15 minutes.Ready crumble ( translated from English crumbs - "crumbs") can be served with a ball of ice cream or without, hot, warm or cold - all equally delicious and very fragrant. The basis juicy, crispy "nut! top... with tea or coffee, or maybe with a mug of milk, but under the pounding rain outside the window - it's incomparable...