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November 20, 2016 Comments Off on Pumpkin Pecan Crumble Pie
Pumpkin Pecan Crumble Pie is just that…a silky rich pumpkin pie topped with a buttery pecan crumble topping full of cinnamon & warm autumn spices. This is that one dessert that will be eaten for breakfast because it’s that good. I really like the crunchy texture of the sugary crumble paired with the smooth, creamy, peppery pie. I love adding a little ground black pepper to pumpkin, as it adds a nice “kick” and pairs well with the warm, autumn flavors. If you want to be completely decadent, serve the pie warm with a scoop of 5-Ingredient No-Cook Pumpkin Ice Cream.
Spread the pecan pieces in a single layer on a baking sheet. Toast the pecan pieces for 10 minutes, then transfer to a medium-sized bowl and set aside. Increase the oven temperature to 400˚.
Allow the pie crust to sit at room temperature for 20 minutes. Spray a pie dish or similar dish with nonstick cooking spray. Line the dish with the pie crust. Refrigerate the pie crust while you make the pumpkin filling.
In a large bowl, whisk together the pumpkin purée and the heavy cream.
In a separate bowl, whisk together the eggs & egg yolk. Pour this into the pumpkin mixture & whisk until thoroughly combined.
Add the brown sugar, white sugar, pumpkin pie spice, vanilla & pepper to the pumpkin mixture. Whisk until smooth.
Pour the pumpkin mixture into the chilled pie crust. Bake for 30 minutes.
Meanwhile, prepare the crumble topping: combine the brown sugar, white sugar, flour, kosher salt & pumpkin pie spice to the pecans. mix together, being sure to break up any brown sugar clumps. Melt the butter & add to the dry ingredients, mixing well until thoroughly combined.
Remove the pumpkin pie from the oven. Sprinkle the crumble topping all over the surface of the pumpkin pie.
Bake the pie for an additional 30 minutes, until the pie is puffed & the crumble nicely browned.
Remove the Pumpkin Pecan Crumble Pie from the oven. Allow to cool at room temperature for 20 minutes, then refrigerate for at least 3-4 hours before serving.