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Hey friends!
Get ready for some fall magic!
Today, I’m super excited to share my favorite pumpkin pie recipe with a sweet crumb topping.
It’s cozy, creamy, and loaded with flavor.
Whether it’s for a holiday gathering or just a cozy night at home, this pie will steal the show.
Let’s dive into this deliciousness! 🍂🎃
Possible Ingredient Alternatives
For the plain flour, almond flour or a gluten-free all-purpose flour blend can be used to accommodate gluten-free diets. Adjust liquid content slightly, as almond flour absorbs less moisture. In the pumpkin filling, coconut cream can replace both evaporated milk and heavy cream for a dairy-free version. Use 1 1/4 cups of coconut cream to maintain the creamy texture. For a nut-free option, replace sliced almonds in the crumb topping with pumpkin seeds or sunflower seeds. These alternatives provide similar crunch and nutritional benefits. When using pumpkin seeds, consider adding a touch more cinnamon to complement their flavor.
Preparation Time | 30-45 minutes |
Cooking Time | 60-75 minutes |
Total Time | 90-120 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3400
- Protein: 40-50 g
- Fat: 180-210 g
- Carbohydrates: 300-350 g
Ingredients
- 3 cups plain flour
- 1 cup cold butter
- 1 teaspoon salt
- 4 teaspoons granulated sugar
- 10 tablespoons ice water
- 1 can pumpkin puree (15 oz)
- 3 eggs
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 3/4 cup evaporated milk
- 1/2 cup heavy cream
- 1 cup quick oats
- 1 cup light brown sugar
- 1/2 cup butter, softened
- 1/2 cup sliced almonds
Step 1: Prepare the Dough
In a large bowl, combine flour, sugar, and salt.
Cut in butter pieces using a fork or pastry cutter until the butter is evenly distributed, forming small speckles or pieces mixed with the flour, sugar, and salt.
Gradually sprinkle ice cold water, 1 or 2 tablespoons at a time, over this flour mixture and gently mix with your hands until it forms a dough ball.
Alternatively, you can use a food processor for this step.
Wrap the dough in plastic wrap and refrigerate it for about 30 minutes to chill.
Step 2: Make the Pumpkin Filling
In a large bowl, add pumpkin puree, egg, and brown sugar.
Whisk until well combined.
Then incorporate cinnamon, ginger, cloves, nutmeg, pepper powder, corn starch, salt, evaporated milk, and cream into the pumpkin mixture.
Whisk thoroughly until everything is well blended and smooth.
Step 3: Preheat the Oven and Prepare the Crust
Preheat your oven to 375 degrees F.
On a lightly floured surface, roll the chilled dough into a 9-inch circle.
Place it on a greased pie dish and trim any excess dough from the edges.
Use the trimmings to create decorative leaves if desired.
Use pie weights to blind bake the crust for 10 minutes.
Step 4: Fill and Bake the Pie
Pour the prepared pumpkin pie filling into the pre-baked crust, filling it only 3/4 full.
If there is remaining filling, you can use it to make mini pies or pumpkin pancake bites.
Bake the pie for about 50 minutes.
To prevent the crust from browning too quickly, cover it with aluminum foil at the 25-minute mark.
Step 5: Prepare and Add Streusel Topping
While the pie is baking, mix oats, brown sugar, butter, and almonds in a small bowl until crumbly.
After the pie has baked for 50 minutes, remove it from the oven, sprinkle the streusel topping evenly over the top, and return the pie to the oven.
Continue baking for another 10 to 15 minutes, checking for doneness every 5 minutes.
Avoid overbaking to prevent the pie from cracking.
Step 6: Cool and Serve
Once baked, allow the pumpkin pie with streusel topping to cool completely, which should take about 2 to 3 hours.
After cooling, slice the pie, serve, and enjoy!
This delicious pie is perfect for any occasion, offering a delightful blend of flavors and textures.