Pumpkin Pie with Crumb Topping
This pumpkin pie with crumb topping takes a beloved classic and elevates it with a buttery, spiced streusel that adds irresistible texture and flavor complexity. The perfect balance between tradition and innovation for your holiday table or fall dessert cravings.
Equipment
- 9-inch Pie Plate
- Baking Sheet
- Wire Rack
- Pastry Cutter
Ingredients
For the Pie Crust
- 1 pre-made 9-inch pie crust or homemade if preferred
For the Pumpkin Filling
- 15 oz pure pumpkin puree not pumpkin pie filling
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 12 oz evaporated milk
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup cold butter cubed
- 1/2 tsp ground cinnamon
- 1/4 cup chopped pecans optional
Instructions
- Preheat your oven to 375°F (190°C). Place your pie crust in a 9-inch pie plate if using store-bought. If you're making your own, roll it out and fit it into the pie plate, crimping the edges for a decorative finish.
- In a large bowl, whisk the pumpkin puree and sugar until well combined. Add the eggs one at a time, whisking thoroughly after each addition.
- Stir in the cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the evaporated milk while stirring until the mixture is smooth and silky.
- In a medium bowl, combine flour, brown sugar, and cinnamon. Using a pastry cutter or your fingertips, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs about the size of peas.
- Fold in the chopped pecans if using. Place the topping in the refrigerator while you assemble the pie.
- Pour the pumpkin filling into the prepared pie crust. Place the pie plate on a baking sheet to prevent spills.
- Bake for 20 minutes, then remove from oven and sprinkle the chilled crumb topping evenly over the partially set pumpkin filling. Press very gently to adhere the topping without compressing it too much.
- Return to the oven and continue baking for 30-35 minutes more, or until the center is almost set but still slightly jiggly. Cover the edges with aluminum foil if they begin to brown too quickly.
- Transfer the pie to a wire rack and allow it to cool completely for at least 2 hours. For the best flavor and texture development, refrigerate overnight before serving.
Notes
- For a dairy-free version, substitute coconut cream for evaporated milk and vegan butter for the crumb topping
- For a gluten-free option, use a gluten-free pie crust and replace all-purpose flour with almond flour in the topping
- The center should still have a slight jiggle when you remove it from the oven; it will continue to set as it cools
- Store leftovers covered in the refrigerator for up to 4 days, or freeze individual slices for up to 2 months
- For a gluten-free option, use a gluten-free pie crust and replace all-purpose flour with almond flour in the topping
- The center should still have a slight jiggle when you remove it from the oven; it will continue to set as it cools
- Store leftovers covered in the refrigerator for up to 4 days, or freeze individual slices for up to 2 months
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 75mgSodium: 300mgFiber: 2gSugar: 28gVitamin A: 120IUCalcium: 15mgIron: 8mg
Tried this recipe?Let us know how it was!