Description
This Pumpkin Crumb Pie is the perfect twist on a classic – rich, spiced pumpkin filling with a buttery cinnamon streusel topping that adds the ultimate crunch. It’s the coziest dessert for your fall table.
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour (for crumb)
- 1/3 cup brown sugar (for crumb)
- 1/2 teaspoon ground cinnamon (for crumb)
- 1/4 cup cold butter, cubed (for crumb)
Instructions
- Preheat oven to 375°F (190°C).
- Place the pie crust into a 9-inch pie dish and crimp the edges.
- In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Pour the pumpkin mixture into the prepared pie crust.
- In a separate bowl, combine flour, brown sugar, and cinnamon for the crumb topping.
- Cut in cold butter using a fork or pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the pumpkin filling.
- Bake for 50–60 minutes or until the center is set and the topping is golden brown.
- Cool completely before slicing. Serve with whipped cream if desired.
Notes
For extra crunch, add chopped pecans to the crumb topping. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: pumpkin pie, crumb topping, thanksgiving dessert, fall pie