Pumpkin Crumble Pie
A delicious twist on a classic recipe for pumpkin pie, topped with buttery brown sugar streusel. This is the pumpkin pie for people who have never liked pumpkin pie!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan or Tart Pan
Ingredients
Crust
- ½ recipe for All Butter Pie Dough (1 single pie crust)
Filling
- 1 can pumpkin (not pumpkin pie filling)
- 1 can sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Crumb Topping
- 4 tbsp unsalted butter
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ½ cup light or dark brown sugar, lightly packed
- 1 tsp baking powder
- ¼ tsp ground nutmeg
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
Crust
- Prepare 1/2 Recipe Pie Dough (or make the full recipe, and freeze half the dough for another pie).
- Roll the dough out into a circle, and fit it into your pie pan. Fold the edges under and crimp the edges. Freeze the crust for 30 minutes.
- Preheat the oven to 400 F, and position a rack in the center of the oven.
- Lay a piece of parchment paper over the frozen crust, and fill with dried beans or pie weights.
- Bake the crust on the center oven rack for 20 minutes. Remove the beans and the paper from the crust, then return the crust to the oven and bake for another 10-15 minutes, until it's a pale golden brown. If the bottom of the crust puffs up a little, just gently press it flat again with a spoon. Set the crust aside while you make the filling.
- Reduce the oven temperature to 375 F.
Filling
- While the crust is baking, you can mix up the filling and topping.
- In a large bowl, whisk together all of the filling ingredients until smooth. Set aside.
Topping
- In a saucepan, melt the butter over medium low heat.
- Remove from the heat and stir in the flour, brown sugar, baking powder, salt and nutmeg until thoroughly combined, moist and crumbly.
Bake
- After you have pre-baked the crust, remove the pan from the oven, and set the oven temperature to 375 F.
- Carefully pour the filling into the hot crust, then sprinkle the topping evenly over the filling. If needed, place a pie shield on the edge of the crust to prevent it from over-browning.
- Bake at 375 for about 35-40 minutes, until the topping is golden and the filling is set. Cool completely before slicing.
Notes
This pie is still great leftover, and is best eaten within 2-3 days. It should be kept in the refrigerator, loosely covered.
Optional: add 2 tbsp good quality bourbon to the filling
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