Pumpkin Pecan Crumble Pie
Submitted by jewels1966
Pumpkin pecan crumble pie with a from-scratch pastry crust, classic spiced pumpkin custard, and a buttery brown sugar pecan streusel baked on top for crunch.
YIELD
8 servingsPREP
40 minCOOK
50 minREADY
90 minThis is the pumpkin pie that shows up to Thanksgiving and steals the spotlight from the pecan pie next to it. The base is a classic pumpkin custard, set with three eggs and lightened with both evaporated milk and regular milk, but the showstopper is the brown sugar pecan crumble baked over the top in the last 25 minutes.
The layering is what makes it work. The custard goes in alone first and bakes for 25 minutes covered with foil, just long enough to firm up so the streusel does not sink. The foil comes off, the crumble goes on, and the pie returns to the oven for another 25 minutes while the topping toasts golden and the filling finishes setting underneath.
The homemade crust uses shortening for maximum flake. Cutting in the fat until pieces are pea-sized and adding ice water tablespoon by tablespoon while gently tossing is the technique that produces the layered, shatter-crisp pastry that holds up under a wet pumpkin filling.
Pro Tips
- Keep everything cold for the crust. Warm shortening melts into the flour, and you lose the flake.
- Cover the edges of the crust with foil during the entire bake to prevent overbrowning. The pecans on top need full heat exposure but the edges will burn without protection.
- Wait until the pie has baked 25 minutes before adding the topping, otherwise it sinks into wet custard.
- The pie is set when a knife inserted near the center comes out clean. The center should jiggle just slightly.
Variations
- Swap the pecans in the topping for walnuts or sliced almonds.
- Add a half cup of oats to the streusel for a chewier, more rustic crumble.
- Drizzle the cooled pie with caramel sauce or maple syrup for extra holiday flair.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
In a mixing bowl, stir together the flour and salt.
Cut in the shortening until the pieces are the size of small peas.
Sprinkle the water, one tablespoon at a time, over part of the flour; gently toss with a fork.
Push to the side of the bowl.
Repeat until all is moistened. Form the dough into a ball.
On a lightly floured surface, flatten the dough and roll out to a 12-inch circle.
Line a 9-inch pie plate with the pastry. Trim the crust to ½-inch beyond the edge of the plate.
Fold under and flute the edge.
Filling: In a mixing bowl, combine the pumpkin, sugar and spice.
Add the eggs and beat lightly.
Gradually beat in the evaporated milk and milk.
Pour the filling into the crust.
Cover the edge of the pie with foil to prevent overbrowning.
Bake for 25 minutes.
Topping: In a medium bowl, combine the flour, pecans, brown sugar and butter.
Remove the foil from the pan.
Sprinkle the topping over the filling. Return the pie to the oven and bake for 25 minutes longer, or until a knife inserted near the center comes out clean.
Cool on a wire rack. Cover and chill to store.
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