This simple pumpkin pie recipe is easy to make, but the flavor has real depth and texture. The secret is the sweet and crunchy maple crumb topping. It really takes this simple pumpkin pie recipe to a whole new level. Because the topping is sweet, I've reduced the amount of sugar used in this pumpkin pie, so it won't be cloying. The result is a perfect mix of sweet and silky custard with a crunchy topping.
Yield: 8 servings, pumpkin pie
For Pumpkin Pie:
- 1 15 oz. can pumpkin puree (not pumpkin pie filling)
- 3 large eggs, lightly beaten
- 12 oz. evaporated milk
- 1/3 cup firmly-packed brown sugar
- 1/4 cup maple syrup
- 2 tsp. pumpkin pie spice
- 1 9-inch deep-dish frozen pie crust, thawed according to package directions
Maple Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup firmly-packed brown sugar
- 6 Tbsp. cold butter
- 1 Tbsp. crystallized ginger (optional)
- 2 Tbsp. maple syrup
Preheat oven to 350 degrees F.
In a large bowl, combine pumpkin puree, eggs, evaporated milk, brown sugar, maple syrup and pumpkin pie spice. Mix well, and pour into thawed crust.
Place pumpkin pie on a baking sheet, and bake 20 minutes. While pie is baking, make crumb topping: Combine flour, sugar, butter and ginger, if using, in a food processor. Pulse until mixture becomes crumbly. Do not overprocess, or the mixture will turn into a dough. You just want large chunks of crumbly goodness.
Remove pumpkin pie from oven. Sprinkle crumb topping over pie. Drizzle with maple syrup. Bake another 30-40 minutes, until crust and crumb topping are golden brown. Let pumpkin pie cool completely before cutting.