Pumpkin Crumble Pie

Pumpkin pie is good, don’t get me wrong, but it’s very boring.  I ran across this recipe that has a crunchy, maple-y topping.  What could be bad about this? Nothing! I will admit, it’s not a thing of beauty….
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Pumpkin Crumble Pie

Serves 8

For Pumpkin Pie:
15 oz can pumpkin puree (not pumpkin pie filling)
3 large eggs, lightly beaten
12 oz evaporated milk
1/3 cup firmly-packed brown sugar
1/4 cup maple syrup
1 1/2 tsp pumpkin pie spice (see recipe below)
9-inch deep-dish frozen pie crust, thawed

Maple Crumb Topping:
1/2 cup all-purpose flour
1/2 cup firmly-packed brown sugar
6 Tbs cold butter
1 Tbs cinnamon
2 Tbs maple syrup

Preheat oven to 350 degrees F.

In a large bowl, mix pumpkin, eggs, evaporated milk, brown sugar, maple syrup and pumpkin pie spice. Mix well, and pour into thawed crust.

Place pumpkin pie on a baking sheet, and bake 20 minutes. While your pie is baking, make the crumb topping:
Combine flour, sugar, butter and cinnamon, mix until mixture becomes crumbly. Do not over-mix, or the mixture will turn into a dough.

Remove pumpkin pie from oven. Sprinkle crumb topping over pie. Drizzle with maple syrup.

Bake another 35-40 minutes, until crust and crumb topping are golden brown. Let pumpkin pie cool completely before cutting.

Drizzle with maple syrup before serving.

Pumpkin Pie Spice

Makes 1 teaspoon of pumpkin pie spice

½ tsp cinnamon
¼ tsp ginger
⅛ tsp allspice or cloves
⅛ tsp ground nutmeg

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