Pumpkin Pie Crumble

November  3, 2013
5 Ratings
Photo by James Ransom
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

Test Kitchen Notes

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
In This Recipe
  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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