Vanilla Crumble Pumpkin Pie
Historically pumpkin pie and I have never really clicked. After Thanksgiving dinner I’m always seduced by the glamourous rock star of pie: pecan. And girl next door apple always has a place in my heart (and on my desert plate). But pumpkin, eh, not worth my trouble… But in more recent years I’ve come to discover the more subtle charms of pumpkin pie. A good pumpkin pie is creamy, silky, and well spiced. The pumpkin flavor should be mellow but not lost under those key spices.
I emphasize ‘good’ because there are still many pumpkin pies that just don’t do it for me. So of course this year I had to try my hand at pumpkin pie myself so I can be prepared with a good pie for the Thanksgiving festivities. I browsed different recipes and came up with a hybrid from many that sounded like it might be good. Several pies and tweaking later, I have a creamy, well spiced, crumble topped wonder to share with you. (I feel like the crumble top is really fun and adds a nice twist to the pumpkin pie without completely loosing the traditional pie.)
Now if possible I recommend making your own pie crust and pumpkin puree, it really adds to the pie. But I also tested with canned pie filling, and it comes out well too. Fresh or canned add this to your Thanksgiving desert menu this year and everyone will be well pleased!
Vanilla Crumble Pumpkin Pie
Ingredients
- One pie crust
Pie Filling
- 2 cups pumpkin puree
- 2 whole eggs + 1 egg yolk
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1/2 teaspoon salt
- 1 tablespoon flour
- 1 1/2 cups cream
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamon
Crumble
- 5 tablespoons of butter chilled
- 1/2 cup flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/8 teaspoon salt
- 1/2 tablespoon vanilla extract
Instructions
- 1. Preheat oven to 425*. Prepare pie crust in pie pan and set aside (preferable in the refrigerator to keep chilled.)
- 2. In the bowl of a stand mixer combine all pie filling ingredients and mix well until well combined. Pour into prepared pie crust. Bake at 425* for 15 minutes, then reduce heat to 350* and cook for 35 min.
- 3. Meanwhile in a small bowl cut the 5 tablespoons of butter into the flour, sugar, brown sugar, salt and vanilla. Using a fork stir until crumbly mixture forms.
- 4. After the 35 min at 350* has passed, remove the pie from the oven and sprinkle the crumble mixture over the top. Return to the oven for an additional 20 minutes.
- 5. Remove fromt the oven and cool for two hours before serving.