Pumpkin Crumb Pie
Servings 8 slices
Ingredients
For the Pumpkin Custard
- 1 9-inch pie crust unbaked, homemade or store-bought
- 1 15 oz can pumpkin puree not pie filling
- 3 large eggs
- ¾ cup brown sugar packed
- 1 12 oz can evaporated milk
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
For the Cinnamon Streusel Crumb
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- 6 tablespoons butter cold, cubed
Instructions
Par-Bake the Crust
- Fit the crust into a 9-inch pie dish and crimp the edge. Prick the bottom, line with parchment, and add pie weights.
- Bake at 425 degrees F for 15 minutes, until the edge just begins to color. Cool while you mix the filling.
Mix and Bake the Custard
- Whisk the pumpkin puree, eggs, brown sugar, evaporated milk, vanilla, pumpkin pie spice, and salt until smooth. Pour into the cooled crust.
- Bake at 425 degrees F for 15 minutes, then reduce to 350 degrees F and bake 20 minutes more, until the edges start to set.
Make and Add the Crumb
- Rub the cold cubed butter into the flour, brown sugar, and cinnamon until it forms craggy clumps. Scatter evenly over the partly-set pie.
- Return to the oven for 15 to 20 minutes, until the crumb is golden and the center barely jiggles. Cool completely before slicing.
Notes
- Keep the butter cold: Cold butter makes clumpy, crunchy streusel.
- Add the crumb partway: Letting the custard set first stops the topping from sinking.
- Cool fully before slicing: Cold slices come out clean.