• What do you get when you cross the fall with jewish holidays? Pumpkin pie babka. Duh. Its the perfect marriage between the warming spices in a pumpkin pie and the sweet yeasty babka dough.

    Lets be real, though, for a minute. Most regular pumpkin pies are pretty gross. They usually end up resembling something closer to a baby food pie than anything else. The only good pumpkin pies are the ones that basically don’t look like pumpkin pie at all. They’re topped with mile high mounds of sweet crunchy pecans, crumbled ginger bread cookies or mountains of whipped cream. The soft but not smooth texture of a plain ol’ pumpkin pie just doesn’t cut it.

    The flavors of a pumpkin pie, on the other hand, are AMAZING. Have you ever noticed that every single food in the supermarket that could be turned into pumpkin pie flavor, comes out in the fall? From Oreos to lattes, jello to teas, and energy bars to granola you can basically buy a pumpkin pie in any form.

    So, what do you do when you want to make your own pumpkin pie to serve at the end of your amazing holiday meals? Do you just buy a pack of pumpkin spice oreos and call it a day, or do you serve a mushy baby food version of pumpkin pie?

    No way!!!!!!!!!

    You take a piece of your challah dough (or you buy a pre-made dough), and you roll up your pumpkin pie into the most comforting of desserts. A huge yummy, warm babka. Then, as if babka-fying your pumpkin pie wasn’t enough, you then decide to up your game a little more and take it over the top with a lotus cookie spread crumb. Now every bite of your pumpkin pie babka is accompanied by the most delicious crumb topping that is laced with the deep dark buttery (but not dairy) caramel-y flavors of the lotus biscoff cookies.

    So, this holiday season, that falls out in the depths of apple picking and pumpkin eating season, change things up a little and  turn your pie into a babka!

  • Ingredients

    1. 1 cup canned pumpkin (not pumpkin pie filling)
    2. 1/2 cup packed brown sugar
    3. 1/2 tsp. cinnamon
    4. 1/8 scant tsp. cardamom
    5. 1/8 scant tsp. all spice
    6. 1/8 scant tsp. nutmeg
    7. 1/8 scant tsp. ground cloves
    8. 1/8 scant tsp. ginger
    9. 1/2 tsp. salt
    10. 1 lb challah dough

    For the crumbs

    1. 3/4 cup flour
    2. 2 Tbsp. oil
    3. 1/3 cup crunchy biscoff lotus spread
    4. 1 egg, beaten


    1. Preheat oven to 170c (approx, 340f)
    2. Grease and flour a bundt pan. Set aside.
    3. In a medium sized bowl, combine pumpkin, brown sugar, salt and all the spices.
    4. Mix well to make sure that the spices are evenly distributed through out.
    5. Roll out dough to a 12×18 inch rectangle.
    6. Spread pumpkin mixture across dough leaving a 1 inch border across the top.
    7. Starting at the bottom, roll dough into a log.
    8. Grab the log at both ends and gently twist it over a few times.
    9. Place twisted log into the bundt and gently press the two ends together to seal.
    10. Cover bundt with a saran and set in a warm place to rise for 45 minutes to an hour.
    11. While the babka is rising, make the crumbs.
    12. In a smal bowl, combine flour, oil and lotus spread.
    13. Using your fingertips, gently work the ingredients together to form a crumbly mixture.
    14. Once babka has risen, brush the dough with egg and sprinkle lotus crumbs on top.
    15. Bake for 45 – 1 hour, depending on your oven
    16. Remove and allow to cool on a wire rack for 30 minutes before removing from bundt.

    For the cardamom whipped cream

    1. 1 cup heavy cream
    2. 1/2 confectioners sugar
    3. 1/4 tsp cardamom

Looking for something yum?

November 28, 2018

Ice Cream Dough – Doughnut Recipe (aka 2 Ingredient Doughnuts)

Read More

August 23, 2018

The Anti-honey Cake Aka Golden Lemon Honey Cake

Read More

May 23, 2017

No-churn Chocolate Lovers Ice Cream Sandwiches

Read More

May 22, 2017

Dairy Lemon Pound Cake

Read More

September 23, 2016

Bourbon Caramel Apple Pull Apart Loaf with a Honey Glaze

Read More