Winter Pumpkin Crumble

Method

1. Start by making the pumpkin puree. Butter a medium baking tray and line it with baking parchment. Preheat your oven to 200°C. Chop the pumpkin in larger chunks and roast for about 30 minutes so it's nice and soft and easy to puree.
2. While the pumpkin is roasting, mix the flour, sugar, oat mix and salt in a bowl and add your chilled and cubed butter. Work fast to rub the butter into the dry mix using your fingers and then mix in the chopped pecans. Weigh this mix and put about 220g into another bowl for your crumble topping and put it in the fridge so the butter doesn't get too warm.
3. Using your fingers, press the rest of the mix into the bottom of the lined tray as evenly as possible, it's really easy to work with.
4. Put the soft cheese into a medium bowl and beat it for a few minutes using an electric mixer, so it softens. Add the pumpkin puree, vanilla extract, spices and sugar and beat a little more so everything incorporates nicely. Add the egg and egg white and beat for another minute.
5. Spread the pumpkin mix onto the base of the crumble, top with the remaining mix and decorate with pecans.
6. Bake for 30 minutes at 180°C until the centre is firm and not jiggly. Let it cool down a bit and serve with vanilla ice cream or just as it is with some tea or hot cocoa.