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.