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Pumpkin Pie With Maple Crumb Topping Recipe

Pumpkin Pie with Maple Crumb Topping Recipe
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Cooking Time : 1 minutes
Serving : 8
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Prepare the ingredients before making Pumpkin Pie with Maple Crumb Topping in your home. Then, follow these steps below to serve Pumpkin Pie with Maple Crumb Topping for your family or friends.

Ingredients: Pumpkin Pie with Maple Crumb Topping

  • Pumpkin Pie Filling
  • 3/4 cup granulated sugar, can omit or reduce to make it less sweet
  • 1 tsp ground cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pure pumpkin
  • 1 can (12 oz.) evaporated milk
  • 1 tsp vanilla extract
  • Pie Crust
  • 8 tbsp unsalted butter, melted and cooled slightly
  • 1 tbsp vegetable oil
  • 1 tbsp granulated sugar
  • 1/4 tsp fine salt
  • 1 1/3 cup all-purpose flour, plus extra as needed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • small pinch of ground cloves
  • Maple Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly-packed brown sugar
  • 6 tbsp cold butter
  • 2 tbsp maple syrup
  • 1 tbsp crystallised ginger (optional)
  • 1 whipping cream, as needed

How to Make Pumpkin Pie with Maple Crumb Topping

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Pumpkin Pie with Maple Crumb Topping in your home by yourself.

    Step 1
  • For the crust, in a large bowl stir the butter, oil, sugar and salt together until evenly combined.
  • Step 2
  • 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.
  • Step 3
  • Shape the dough into a flat disk wrap with clingfilm and set in fridge for at least 30 minutes.
  • Step 4
  • Roll the dough on a lightly floured flat surface until its about 12 inch in diameter.
  • Step 5
  • Line a 9 inch pie plate/tray with the rolled dough. (I also buttered and floured the tray prior so it wouldn't stick)
  • Step 6
  • Fold the excess over the dough itself, crimping the edges to seal.
  • Step 7
  • Cover with plastic wrap and set in fridge until the filling is finished.
  • Step 8
  • Pre-heat the oven to 350 f/ 175 c/ gas mark 4.
  • Step 9
  • To make the filling, in a small bowl mix the sugar, cinnamon, salt, ginger and cloves together.
  • Step 10
  • In a large bowl beat the eggs.
  • Step 11
  • Stir in the puree and sugar spice mixture.
  • Step 12
  • Lastly, gradually stir in the evaporated milk and add in the vanilla.
  • Step 13
  • Pour into the pie crust.
  • Step 14
  • Bake for 20-25 minutes, until the filling is just about set. Mine did take slightly longer to just about set, about 35 minutes.
  • Step 15
  • To make the topping while th pie is baking, combine flour, sugar, butter and ginger in a food processor.
  • Step 16
  • Pluse until it becomes crumbly but do not over process as it will turn to dough.
  • Step 17
  • Carefully add the topping to the pie and bake for another 30-40 minutes, until the crumb topping is golden brown.
  • Step 18
  • Cool on wire rack, until its at room temperature.
  • Step 19
  • Refrigerate until it's time to serve.
  • Step 20
  • Add whipping cream or extra thick cream to each serving.
  • Step 21
  • I had a fair bit of dough and filling left so I made a few individual ones so as not to waste it.
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