Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, pumpkin pie with maple crumb topping. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pumpkin Pie with Maple Crumb Topping is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Pumpkin Pie with Maple Crumb Topping is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook pumpkin pie with maple crumb topping using 26 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Pie with Maple Crumb Topping:
- Prepare Pumpkin Pie Filling
- Get 3/4 cup granulated sugar, can omit or reduce to make it less sweet
- Get 1 tsp ground cinnamon
- Take 1/2 tsp Salt
- Make ready 1/2 tsp ground ginger
- Prepare 1/4 tsp ground cloves
- Get 2 large eggs
- Make ready 1 can (15 oz.) pure pumpkin
- Make ready 1 can (12 oz.) evaporated milk
- Take 1 tsp vanilla extract
- Take Pie Crust
- Take 8 tbsp unsalted butter, melted and cooled slightly
- Take 1 tbsp vegetable oil
- Prepare 1 tbsp granulated sugar
- Make ready 1/4 tsp fine salt
- Take 1 1/3 cup all-purpose flour, plus extra as needed
- Get 1 tsp ground cinnamon
- Prepare 1/4 tsp ground nutmeg
- Prepare small pinch of ground cloves
- Make ready Maple Crumb Topping
- Prepare 1/2 cup all-purpose flour
- Prepare 1/2 cup firmly-packed brown sugar
- Make ready 6 tbsp cold butter
- Get 2 tbsp maple syrup
- Prepare 1 tbsp crystallised ginger (optional)
- Take 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 with this special food pumpkin pie with maple crumb topping recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
