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
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Ingredients
- 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
Directions
-
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.
-
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.
-
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.
-
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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