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Pumpkin Pie With Maple Pecan Crumble
1h 40min
8 servings
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This delectable Pumpkin Pie With Maple Pecan Crumble is a perfect twist on the classic Thanksgiving dessert. A creamy, spiced pumpkin filling is baked in a flaky pie crust and topped with a sweet, crunchy maple pecan crumble. The combination of flavors and textures makes this pie irresistible and a true holiday showstopper.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
38 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Nuts
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 425°F (220°C).
Prepare the pie crust
Roll out the pie crust and place it in a 9-inch pie dish. Crimp the edges and set aside.
Make the pumpkin filling
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
Pour the filling
Pour the pumpkin filling into the prepared pie crust.
Bake the pie
Bake the pie for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until a knife inserted near the center comes out clean.
Prepare the crumble topping
In a medium bowl, mix together the flour, brown sugar, and butter until crumbly. Chop the pecans and stir them into the mixture.
Add the crumble and bake
Sprinkle the crumble topping evenly over the baked pie. Drizzle the maple syrup over the crumble. Return the pie to the oven and bake for an additional 10-15 minutes, or until the crumble is golden brown.
Cool and serve
Allow the pie to cool for at least 2 hours before slicing and serving.
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