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