Now, here is a pumpkin pie with a twist… or rather a crunch. Let’s just say we’ve added a British touch to a very traditional American pie.
Ingredients
- Pumpkin Filling
- 1 (15-oz.) canned pumpkin purée
- 1 cup white sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2/3 cup heavy cream
- Cinnamon Streusel
- 2 cups all-purpose flour
- 1 1/2 cups white sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted
Directions
- Preheat oven to 375°F. Butter a 12-inch medium casserole dish. Set aside.
- In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
- In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork or whisk until crumbly.
- Spread cinnamon crumble on top of pumpkin pie mixture in an even layer.
- Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
- Let cool for 10 minutes, then serve warm topped with vanilla ice cream.
