Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, pumpkin pie with maple crumb topping. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pumpkin Pie with Maple Crumb Topping is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Pumpkin Pie with Maple Crumb Topping is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook pumpkin pie with maple crumb topping using 26 ingredients and 21 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Pie with Maple Crumb Topping:
- Make ready Pumpkin Pie Filling
- Prepare 3/4 cup granulated sugar, can omit or reduce to make it less sweet
- Take 1 tsp ground cinnamon
- Prepare 1/2 tsp Salt
- Make ready 1/2 tsp ground ginger
- Get 1/4 tsp ground cloves
- Take 2 large eggs
- Take 1 can (15 oz.) pure pumpkin
- Take 1 can (12 oz.) evaporated milk
- Take 1 tsp vanilla extract
- Prepare Pie Crust
- Prepare 8 tbsp unsalted butter, melted and cooled slightly
- Prepare 1 tbsp vegetable oil
- Prepare 1 tbsp granulated sugar
- Prepare 1/4 tsp fine salt
- Prepare 1 1/3 cup all-purpose flour, plus extra as needed
- Get 1 tsp ground cinnamon
- Take 1/4 tsp ground nutmeg
- Make ready small pinch of ground cloves
- Prepare Maple Crumb Topping
- Get 1/2 cup all-purpose flour
- Prepare 1/2 cup firmly-packed brown sugar
- Take 6 tbsp cold butter
- Get 2 tbsp maple syrup
- Get 1 tbsp crystallised ginger (optional)
- Get 1 whipping cream, as needed
Instructions to make Pumpkin Pie with Maple Crumb Topping:
- For the crust, in a large bowl stir the butter, oil, sugar and salt together until evenly combined.
- Add the flour (shifted), cinnamon, nutmeg and cloves and stir until soft dough forms. Do not overwork the dough. I did find that the dough was a little on the dry side so I added a 5-6 tbsp of cold water. If yours is a little dry add 1 tbsp of cold water at a time until you get the right consistency.
- Shape the dough into a flat disk wrap with clingfilm and set in fridge for at least 30 minutes.
- Roll the dough on a lightly floured flat surface until its about 12 inch in diameter.
- Line a 9 inch pie plate/tray with the rolled dough. (I also buttered and floured the tray prior so it wouldn't stick)
- Fold the excess over the dough itself, crimping the edges to seal.
- Cover with plastic wrap and set in fridge until the filling is finished.
- Pre-heat the oven to 350 f/ 175 c/ gas mark 4.
- To make the filling, in a small bowl mix the sugar, cinnamon, salt, ginger and cloves together.
- In a large bowl beat the eggs.
- Stir in the puree and sugar spice mixture.
- Lastly, gradually stir in the evaporated milk and add in the vanilla.
- Pour into the pie crust.
- Bake for 20-25 minutes, until the filling is just about set. Mine did take slightly longer to just about set, about 35 minutes.
- To make the topping while th pie is baking, combine flour, sugar, butter and ginger in a food processor.
- Pluse until it becomes crumbly but do not over process as it will turn to dough.
- Carefully add the topping to the pie and bake for another 30-40 minutes, until the crumb topping is golden brown.
- Cool on wire rack, until its at room temperature.
- Refrigerate until it's time to serve.
- Add whipping cream or extra thick cream to each serving.
- I had a fair bit of dough and filling left so I made a few individual ones so as not to waste it.
So that is going to wrap it up for this special food pumpkin pie with maple crumb topping recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
