Pumpkin Crumble Pie

Pumpkin Crumble Pie Thanksgiving

Canned pumpkin and premade piecrust help this treat come together quickly. 

Pumpkin Crumble Pie
Yield: approximately 8 servings
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  1. ⅓ cup all-purpose flour
  2. ⅓ cup sugar
  3. 3 tablespoons firmly packed light brown sugar
  4. ¼ teaspoon ground cinnamon
  5. ⅛ teaspoon salt
  6. 3 tablespoons cold unsalted butter, cubed
  7. ½ cup chopped pecans
  8. ½ (14.1-ounce) package refrigerated piecrusts (1 sheet)
  1. ½ cup firmly packed light brown sugar
  2. ½ cup evaporated whole milk
  3. 1 teaspoon orange zest
  4. ½ teaspoon pumpkin pie spice
  5. ⅛ teaspoon salt
  6. 2 large eggs
  7. 1 (15-ounce) can pumpkin purée
  8. Apple Cider Syrup, to serve (recipe follows)
  1. For crumble: In a medium bowl, stir together flour, sugars, cinnamon, and salt. Cut in butter with a fork or pastry blender until crumbly. Stir in pecans. Cover and refrigerate 20 minutes.
  2. Preheat oven to 375°. On a lightly floured surface, roll piecrust into a 12-inch circle. Press into bottom and up sides of a 10-inch cast-iron skillet. Fold edges under, and set aside.
  3. For filling: In a large bowl, whisk together brown sugar, milk, zest, pumpkin pie spice, salt, eggs, and pumpkin until combined. Pour into prepared crust. Sprinkle crumble evenly over filling.
  4. Bake until crust is golden brown and filling is set, approximately 35 minutes. Let cool completely on a wire rack. Serve with Apple Cider Syrup, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/
Apple Cider Syrup
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  1. 1 quart apple cider
  1. In a small Dutch oven, bring 1 quart apple cider to a boil over medium-high heat. Boil until cider reduces to 1 cup, approximately 40 minutes. Refrigerate up to 2 weeks.
Taste of the South https://www.tasteofthesouthmagazine.com/



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