How to Prepare Appetizing Pumpkin Pie with Maple Crumb Topping

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Pumpkin Pie with Maple Crumb Topping.

Pumpkin Pie with Maple Crumb Topping You can have Pumpkin Pie with Maple Crumb Topping using 26 ingredients and 21 steps. Here is how you cook that.

Ingredients of Pumpkin Pie with Maple Crumb Topping

  1. It’s of Pumpkin Pie Filling.
  2. You need 3/4 cup of granulated sugar, can omit or reduce to make it less sweet.
  3. It’s 1 tsp of ground cinnamon.
  4. Prepare 1/2 tsp of Salt.
  5. It’s 1/2 tsp of ground ginger.
  6. You need 1/4 tsp of ground cloves.
  7. It’s 2 large of eggs.
  8. You need 1 can (15 oz.) of pure pumpkin.
  9. You need 1 can (12 oz.) of evaporated milk.
  10. It’s 1 tsp of vanilla extract.
  11. You need of Pie Crust.
  12. It’s 8 tbsp of unsalted butter, melted and cooled slightly.
  13. Prepare 1 tbsp of vegetable oil.
  14. It’s 1 tbsp of granulated sugar.
  15. It’s 1/4 tsp of fine salt.
  16. Prepare 1 1/3 cup of all-purpose flour, plus extra as needed.
  17. You need 1 tsp of ground cinnamon.
  18. It’s 1/4 tsp of ground nutmeg.
  19. Prepare small of pinch of ground cloves.
  20. It’s of Maple Crumb Topping.
  21. It’s 1/2 cup of all-purpose flour.
  22. You need 1/2 cup of firmly-packed brown sugar.
  23. It’s 6 tbsp of cold butter.
  24. You need 2 tbsp of maple syrup.
  25. Prepare 1 tbsp of crystallised ginger (optional).
  26. You need 1 of whipping cream, as needed.

Pumpkin Pie with Maple Crumb Topping instructions

  1. For the crust, in a large bowl stir the butter, oil, sugar and salt together until evenly combined..
  2. 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..
  3. Shape the dough into a flat disk wrap with clingfilm and set in fridge for at least 30 minutes..
  4. Roll the dough on a lightly floured flat surface until its about 12 inch in diameter..
  5. Line a 9 inch pie plate/tray with the rolled dough. (I also buttered and floured the tray prior so it wouldn't stick).
  6. Fold the excess over the dough itself, crimping the edges to seal..
  7. Cover with plastic wrap and set in fridge until the filling is finished..
  8. Pre-heat the oven to 350 f/ 175 c/ gas mark 4..
  9. To make the filling, in a small bowl mix the sugar, cinnamon, salt, ginger and cloves together..
  10. In a large bowl beat the eggs..
  11. Stir in the puree and sugar spice mixture..
  12. Lastly, gradually stir in the evaporated milk and add in the vanilla..
  13. Pour into the pie crust..
  14. Bake for 20-25 minutes, until the filling is just about set. Mine did take slightly longer to just about set, about 35 minutes..
  15. To make the topping while th pie is baking, combine flour, sugar, butter and ginger in a food processor..
  16. Pluse until it becomes crumbly but do not over process as it will turn to dough..
  17. Carefully add the topping to the pie and bake for another 30-40 minutes, until the crumb topping is golden brown..
  18. Cool on wire rack, until its at room temperature..
  19. Refrigerate until it's time to serve..
  20. Add whipping cream or extra thick cream to each serving..
  21. I had a fair bit of dough and filling left so I made a few individual ones so as not to waste it..

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