Pumpkin Pie Crumble

By • November 3, 2013 • 6 Comments

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Author Notes: Not quite a pie, not quite a tart, but addictively delicious, and a nice change of pace from the traditional pumpkin custard pie. I bake this in a 9-inch pan with a removeable bottom. The crust is a kind of cakey shortbread, due to the addition of egg. Pumpkin custard filling is topped with a yummy, pecan-y crumble topping. bonbonmarie

Food52 Review: The flavor of this pie was very traditional -- which I love -- and the crust was a soft, cake-like crust. I baked at 350 for the time suggested, and used 4 ounces of butter for the crust. I would recommend this recipe for people who like a traditional pumpkin pie with a little twist in the crust and crumble on top, which was so yummy and flavorful. I love the combination on pecans and pumpkin together!Emily Weinberger

Serves 12

Crust and Crumble topping

  • 3/4 cup plus 2 tablespoons cake flour (or use a gluten-free blend)
  • 1/2 cup plus 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 4 ounces butter, cold
  • 1 egg
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/8 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1 ounce butter
  • 1/2 cup chopped pecans

Pumpkin Filling

  • 1 egg
  • 1/8 cup brown sugar
  • 15 ounces pumpkin, canned or homemade (cook homemade down so it is similarly thick)
  • 1/3 cup milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  1. Preheat oven to 350° F. To make crust, combine first 4 ingredients, then cut in 4 ounces of butter until you have split-pea sized chunks. Add the egg and combine until dough starts coming together. Dump into a greased, parchment-lined 9" pan with removeable bottom, spread it out, and press it into the pan evenly. Bake for about 20 minutes, or until it puffs up, then settles down and browns a bit. Remove from the oven and let cool.
  2. While the crust is in the oven, make your crumble topping. Mix the remaining flour, sugar, brown sugar, and cinnamon in a mixing bowl. Cut in the butter until pea-sized. Add the pecans and combine until crumble mixture is starting to clump. Set aside.
  3. While crust is cooling, make pumpkin filling. In a medium bowl, combine pumpkin, sugar, salt, and spices together with a whisk or spatula. Add egg and incorporate. Add milk and stir to a smooth consistency. Pour over cooled crust, and gently sprinkle the crumble evenly over the custard.
  4. Bake until set, about 40 minutes. Cool completely before removing from pan. You can remove the dessert from the removeable pan bottom carefully, once fully cooled, and more successfully if you've lined the pan with parchment.
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10 months ago Mark Smith

I made this for my foodie daughter who was visiting from Portland. I find pumpkin to be a rather bland member of the squash family so I roasted a Maria de Choggia (heirloom variety from Italy) squash that was left from my garden. A long roast in the oven brought out a very thick and fully flavored purée that would make any pumpkin cry from jealousy. My only other moderation was the use of locally foraged hickory nuts versus pecans. They were worth the extra forty minutes of cracking and picking.
Enjoyed this recipe much more than any pumpkin pie I ever ate! Great recipe for all to try.

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8 months ago bonbonmarie

Great ideas, and so glad you liked it! Though, I admit I have never tasted a hickory nut.

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11 months ago Sarah Jampel

Sarah is Food52's assistant editor.

This looks absolutely delicious! How far in advance can it be made or should it be made the day-of?

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11 months ago bonbonmarie

hi sarah, so sorry I didn't see your question until now. It saves very well! You could easily make it the day ahead, but for enjoyment, I find it is delicious for several days.

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11 months ago bonbonmarie

sorry, yes; one egg is correct.

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12 months ago drbabs

Barbara is a trusted source on General Cooking.

In step 3 you say to add "eggs," but in the ingredients list, you only use one egg in the filling. Is that correct?