Pumpkin Crumble Pie

July 15, 2015

Pumpkin Crumble Pie, it's a new take on the traditional Pumpkin Pie. Pumpkin pie is good, don't get me wrong, but it's very boring. I ran across this recipe that has a crunchy, maple-y topping. What could be bad about this? Nothing! I will admit, it's not a thing of beauty....

Prep: 5 mins
Cook: 1 hrs
Yields: 8 Servings

Ingredients

Pumpkin Pie

15 ounce can pumpkin puree (not pumpkin pie filling)

3 large eggs, lightly beaten

12 ounces evaporated milk

⅓ cup firmly-packed brown sugar

¼ cup maple syrup

1½ teaspoon pumpkin pie spice (see recipe below)

9-inch deep-dish frozen pie crust, thawed

Maple Crumb Topping

½ cup all-purpose flour

½ cup firmly-packed brown sugar

6 Tablespoons cold butter

1 Tablespoon cinnamon

2 Tablespoons maple syrup

Pumpkin Pie Spice

½ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon allspice or cloves

¼ teaspoon ground nutmeg

Directions

1Preheat oven to 350 degrees F.

2In a large bowl, mix pumpkin, eggs, evaporated milk, brown sugar, maple syrup and pumpkin pie spice. Mix well, and pour into thawed crust.

3Place pumpkin pie on a baking sheet, and bake 20 minutes. While your pie is baking, make the crumb topping. Combine flour, sugar, butter and cinnamon, mix until mixture becomes crumbly. Do not over-mix, or the mixture will turn into a dough.

4Remove pumpkin pie from oven. Sprinkle crumb topping over pie. Drizzle with maple syrup.

5Bake another 35-40 minutes, until crust and crumb topping are golden brown. Let pumpkin pie cool completely before cutting.

6Drizzle with maple syrup before serving.

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