Pumpkin Pavé – Spiced Pumpkin Filling on Streusel

Pumpkin Pavé - Pumpkin Filling on Streusel

Are your attempts at pumpkin pie dough getting you down? Can’t roll it out because it’s either too tough or crumbly? Is it sticking to your counter and rolling pin even with heavy dustings of flour? Did the crust turn into a soggy mess after baking?

Ditch the pie dough and bake it on streusel instead.

Baked flat and sliced into square or rectangular portions, pavé pastries are so named because of its resemblance to tiles or paving stones. The dessert itself is the farthest thing from a brick, though. In this recipe, the smooth cream cheese filling is lightly sweetened to let some of its mellow tang through. With the addition of allspice and cinnamon, pumpkin pavé will be familiar even if its name and appearance are anything but.

Aside from being less finicky than pie dough, streusel is probably the ideal serving platform for the creamy pumpkin filling. Its crumbly texture provides much-needed contrast, and more importantly, because of the addition of ground pumpkin seeds, doesn’t fade into the background flavor-wise.

recipe adapted from Michel Suas’ Advanced Bread and Pastry
Sugar High Friday
hosted by Dessert First

Pumpkin Pavé
Spiced Pumpkin and Cream Cheese on Streusel

makes one 9 x 13-inch pavé


  • 9 x 13-inch baking dish

For the Pumpkin Seed Streusel:

Ingredients                  Volume          Ounces          Grams
pastry or all-purpose flour   1 1/2               7            198
brown sugar                     1/2 cup packed    4.25         120
hulled pumpkin seeds, ground    3/4 cup + 2 tbsp  3.5           99
butter, at room temperature     2/3 cup           5.25         149


  • Since I’ve been on a pumpkin seed kick lately, I decided to use it in the streusel instead of hazelnuts, as suggested in the original recipe, or almonds.
  • Variation: The original recipe suggests reserving half of the streusel as a topping. I prefer a thicker bottom streusel crust, such that the crust and filling are almost the same thickness, so I use all of it for the bottom crust in the following instructions. If reserving half of the streusel as a topping, lower the streusel baking time to 12 to 15 minutes.

Pumpkin Seed Streusel Instructions:

Preheat the oven to 350ºF/177ºC.

Using a wooden spoon or the paddle attachment of your mixer, mix all of the pumpkin seed streusel ingredients together until coarse crumbs are formed.

In a 9 x 13-inch baking dish, press down the streusel to form the bottom crust.

Pumpkin Pavé - Pumpkin Seed Streusel
Pressed pumpkin seed streusel crust.

Bake at 350ºF/177ºC for about 15 to 20 minutes, or until the edges start to brown. The crust will rise slightly after baking. Let the streusel crust cool completely at room temperature.

For the Pumpkin Filling:

Ingredients                  Volume          Ounces          Grams
cream cheese                  1 1/3 cups         10.875        308
vanilla extract                 1/2 tsp
allspice, ground                1/2 tsp
cinnamon, ground              1 1/2 tsp
sugar                             1 cup + 2 tbsp  8.125        230
maple syrup                       1 tbsp
pumpkin puree                   2/3 cup           6            170
large whole eggs                  3


  • All of the pumpkin filling ingredients should be at room temperature.

Pumpkin Filling Instructions:

Using a wooden spoon or the paddle attachment of your mixer, mix the cream cheese, vanilla extract, allspice, and cinnamon until smooth.

Add the sugar slowly and mix until thoroughly incorporated.

Add the maple syrup and mix until thoroughly incorporated.

Add the pumpkin puree and mix until thoroughly incorporated.

Add the eggs one at a time until thoroughly incorporated. The pumpkin filling consistency will be similar to thick pancake batter at this point.

To Assemble and Bake the Pumpkin Pavé:

Preheat the oven to 325ºF/163ºC.

Pour the pumpkin filling over the pre-baked streusel crust and spread evenly by tilting the baking dish in all directions.

Pumpkin Pavé - Pumpkin Filling on Streusel Unbaked
Unbaked pumpkin pavé.

Bake at 325ºF/163ºC for about 35 minutes. The center of the pumpkin filling will still be slightly jiggly at this point. Let the pumpkin pavé cool completely at room temperature to set.

Pumpkin Pavé - Pumpkin Filling on Streusel Baked
Baked pumpkin pavé.

To Serve:

For best results, refrigerate the pumpkin pavé overnight before portioning. Slice into square or rectangular serving pieces.

Pumpkin Pavé - Pumpkin Filling on Streusel Serving
Equal parts pumpkin filling and pumpkin seed streusel.

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38 Responses to “Pumpkin Pavé – Spiced Pumpkin Filling on Streusel”

  1. snookydoodle says:

    ehata nice presentation. I like this streusel bottom. :-)

  2. maryann says:

    I bet this tastes wonderful. Pumpkin and cream cheese- I love it! Thanks for this post :)

  3. catherine says:

    What a keeper, a perfect idea for a holiday as it saves so much time and still tastes great.

  4. maybelles mom (feeding maybelle) says:

    looks very delicious. But, what is going on with all the pumpkin over there? Is your garden full of it?

  5. paoix says:

    pumpkin anything is good but i think this is fantastic! i wish i was eating this right now even though it’s 930am

  6. Hannah says:

    This sounds incredible! I especially love how you incorporated pumpkin seeds into the crust; they’re far too often overlooked when it comes to dessert.

  7. Caitlin says:

    Ooo, that streusel makes me wish I hadn’t munched up all the pumpkin seeds after I carved a pumpkin this year. It sounds too good.

  8. Haley W. says:

    Oh, this is sheer GENIUS! Where I live it is very humid, and good pie crust is a terrible amount of effort and many failures. This will be so much more interesting to serve than pumpkin pie – it looks delicious!

  9. Kevin says:

    That looks so good!

  10. Rosa says:

    What gorgeous bars! That crust is really interesting… Really tempting!



  11. Aparna says:

    I was just thinking that pumpkins seem to have taken over your kitchen, when here’s one more pumpkin recipe.:0
    It looks very attractive and reminds me of an Indian sweet we call Burfi.

  12. cindy says:

    yum, what a great addition with the pumpkin seeds. and cream cheese in the filling…perfection!

  13. linda says:

    Never made pumpkin pie before but I love your take on it!

  14. PG says:

    that is a very new recipe for me. I have tried a recipe yesterday with butternut squash, but with pumpin, wonderful! A very original recipe!

  15. MyKitchenInHalfCups says:

    Lucky you with that book!
    I can’t get tired of pumpkin . . . ever. Like the sound of this one.

  16. flagrantedelicia.com says:

    This pairing looks absoltutely perfect!!
    I’m sure it tastes even better!!


  17. LifeChef says:

    The addition of pumkin seeds — brilliant!

  18. Lydia (The Perfect Pantry) says:

    Beautiful! I’ve never seen pumpkin prepared this way.

  19. Anh says:

    This is surely lovely! The golden color is so beautiful.

  20. Manggy says:

    Yikes, I never knew pumpkin pie was so problematic (never had or made one) :) I would have a slice of the pave any day, though. Good on you for getting such a perfect-looking slice– lifting squares out of these deep dishes can be such a pain at times!

  21. Ning says:

    So beautiful! Wish I can taste that now! :)

  22. grace says:

    what a terrific creation! it’s unique and perfect for both the crust-lover and the pumpkin-lover. that’s especially good news for me, because i’m both. :)

  23. Alexa says:

    Awesome recipe. I love the concept and the results look so yummy.

  24. Julie says:

    Your picture is beautiful– it reminds me of a painting.

  25. Steamy Kitchen says:

    oooh i love the mood of that photo!

  26. Megan says:

    Love, Love, Love the streusel crust!

  27. Maybelle – I wish I had a pumpkin garden. Somehow I ended up with a few, uh, bushels. I hear they keep well.

    Aparna – Just getting warmed up with the pumpkin posts :)

    Manggy – A bit of Pam definitely helps, although the crust is buttery enough that it won’t stick.

    Thanks for dropping by guys!

  28. We Are Never Full says:

    Hi Jude…

    You’ve convinced me that this is what I need to bring to my early Thanksgiving dinner w/ friends next w/e. A great twist on a classic. And easy too!

  29. Tracy says:

    These squares look really beautiful for a fall dessert.

  30. kat says:

    those sound fabulous & i love the use of the pumpkin seeds

  31. Carolyn Jung says:

    This is beautiful looking. I’m someone who doesn’t like pumpkin pie, but does like pumpkin cheesecake, pumpkin bread, pumpkin muffins, and pumpkin ice cream. I know, it makes no sense. Maybe it’s just too much of one texture? I dunno. But because your creation has equal parts pumpkin filling and streusel, I’m thinking I might really love this.

  32. [eatingclub] vancouver || js says:

    Beautiful, elegant. I’ll take this over pumpkin pie any day.

  33. sunshinemom says:

    Such a beautiful recipe! I like the idea of using pumpkin seeds in the streusel.

  34. den says:

    hello kababayan! found your blog from anita’s site. your pavé looks so elegant. i’d love to try this but with almonds, since pumpkin seeds and hazelnuts are difficult (if not impossible) to find.

    or, pili sounds like a good idea.

  35. Olga Piece says:

    I found your blog on Google. I’ve bookmarked it and will watch out for your next blog post.

  36. Sugar High Friday: Spice Up Your Life! Part One says:

    [...] Jude of Apple Pie, Patis, and Pâté submitted a truly elegant fall dessert – Pumpkin Pavé – Spiced Pumpkin Filling on Streusel. [...]

  37. Enoch Kapuscinski says:

    Wow that was odd. I just wrote an really long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again. Anyways, just wanted to say excellent blog!

  38. kefir grains goat milk says:

    Awesome website…

    [...]the time to read or visit the content or sites we have linked to below the[...]……

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