So, I am trying to bring you a new pumpkin treat every week. I am hoping up until the week of Thanksgiving. And with the way time has been flying by it will be here before we know it. This week I am bringing you a twist on your traditional pumpkin pie… A Honey Pumpkin Crumble Pie. Don’t worry, it’s not super sweet because of the honey and the crumble topping offers a nice texture and crunch thanks to the addition of walnuts. And while I love pumpkin pie, I will admit that it can be a tad bit dense, but this pie is creamier and lighter.
Honey Pumpkin Crumble Pie
2 large eggs
1 15oz. can pumpkin
1/2 cup sugar
1/4 cup honey
1 tablespoons pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 12oz. can evaporated milk
1 9-inch deep dish frozen pie crust
1/2 cup flour
1/2 cup chopped nuts (pecans or walnuts)
1/4 cup brown sugar
3 tablespoons unsalted butter, softened
Preheat the oven to 375 F. Place the pie crust on a large baking sheet.
In a large bowl combine the eggs, pumpkin, sugar, honey, maple syrup, cinnamon, salt, ginger and cloves and using a hand mixer whisk together until just combined. Continue beating while gradually adding the evaporated milk. Pour the mixture into the pie crust and bake in the preheated oven for 25 minutes.
While the pie is in the oven make the crumble topping. In a medium bowl combine the flour, chopped nuts, brown sugar and butter. Using a fork or your hands mix the ingredients together until they are crumbly.
Sprinkle the crumb topping over the pie after the 25 minutes and then continue baking the pie for an additional 20 – 25 minutes. Until the crumble topping lightly browned and a knife inserted in the center of the pie comes out clean.
Cool on a wire rack and then cover and refrigerate until ready to serve.
Recipe from Mixing Bowl Magazine