Canned pumpkin and premade piecrust help this treat come together quickly.
Pumpkin Crumble Pie
2015-11-06 02:19:18
Yield: approximately 8 servings
Crumble
- ⅓ cup all-purpose flour
- ⅓ cup sugar
- 3 tablespoons firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoons cold unsalted butter, cubed
- ½ cup chopped pecans
- ½ (14.1-ounce) package refrigerated piecrusts (1 sheet)
Filling
- ½ cup firmly packed light brown sugar
- ½ cup evaporated whole milk
- 1 teaspoon orange zest
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 2 large eggs
- 1 (15-ounce) can pumpkin purée
- Apple Cider Syrup, to serve (recipe follows)
Instructions
- 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.
- 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.
- 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.
- 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
2015-11-06 02:21:11
Ingredients
- 1 quart apple cider
Instructions
- 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/
Does that apple cider thicken like a sauce to pour over the pie?
Yes, it does!It should thicken while cooking!