Pumpkin Pie Crumble

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

  1. Preheat oven to 375°F. Butter a 12-inch medium casserole dish. Set aside.
  2. 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.
  3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork or whisk until crumbly.
  4. Spread cinnamon crumble on top of pumpkin pie mixture in an even layer.
  5. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
  6. Let cool for 10 minutes, then serve warm topped with vanilla ice cream.

 

 

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