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.