This Pumpkin Pie with a delicious crumble topping is the best of both traditional pumpkin pie and pumpkin crisp all wrapped up into one amazing autumn dessert.
This past weekend was our Canadian Thanksgiving, we have a traditional turkey dinner with potatoes, marinated carrots, dressing and buns and for dessert pumpkin pie. But not just any pie, this is THE pumpkin pie! The crumble topping on this pie just seriously throws it right out of the pie ballpark.
It was so good in fact, that my husband instantly regretted eating too much turkey dinner and wished he had saved room for a bigger piece of pie. He did not let that go all weekend. It was before lunch the next day when he was already asking if we could have more pie. All day he asked. And on the third day he offered to go to the store and pick up any ingredients I needed to make another pie. It was that good. We’ll never make another pumpkin pie without the crumble topping again.
Pumpkin Pie with Crumble Topping
Pumpkin Pie
- 1 ¾ cups canned pumpkin
- 1 can sweetened condensed milk
- 2 large eggs beaten
- 2/3 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 ¼ teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- prepared pie shell
Crumble Topping
- 1/2 cup butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup old fashioned oats
- 1/2 cup flour
- 1/2 cup chopped pecans
- 3/4 cups brown sugar
- 1/3 cup white granulated sugar
Pre-heat oven to 350 degrees.
In a medium mixing bowl combine all ingredients for pumpkin pie (except the pie shell) beat at medium speed with an electric mixer for 2 minutes.
Pour into pie shell. You can purchase your pie shell which is what I did or go ahead and make your own. Depending on your shell, you may have too much liquid. Fill the pie shell just below the rim and discard the rest if necessary. Remember the level will raise once the crumble topping is added on.
If you are using a Tenderflake 9″ pie shell, you can split this recipe and get two pies out of it.
Add crumb topping.
In a mixing bowl, add oats, flour, pecans, brown sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into pieces using a pastry blender or just use your hands, until it resembles coarse crumbs. Spread over pumpkin pie in prepared pan. I always have a bit extra I don’t use.
Place pie pan on a cookie sheet just in case the pie spills over. Place in oven and bake for 50-60 minutes, until nice golden color or when a knife inserted in the center comes out clean.
You guys! Just look at that topping! I know I don’t have to tell you how amazing this pie smelled coming out of the oven, it took everything in us not to just grab a fork and dive right in!
American friends, I know your Thanksgiving day is coming up next, trust me, this is the pumpkin pie you’ve been waiting for!
Go ahead and drop a dollop of whipped cream right on top of each slice for sweet perfection.
Pumpkin Pie with Crumble Topping
This Pumpkin Pie with a delicious crumble topping is the best of both traditional pumpkin pie and pumpkin crisp all wrapped up into one amazing autumn dessert.
Ingredients
- Pumpkin Pie
- 1 ¾ cups canned pumpkin
- 1 can sweetened condensed milk
- 2 large eggs beaten
- 2/3 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- prepared pie shell
- Crumb Topping
- 1/2 cup butter
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup old fashioned oats
- ½ cup flour
- ½ cup chopped pecans
- ¾ cups brown sugar
- 1/3 cup white granulated sugar
Instructions
Pumpkin Pie
Pre-heat oven to 350 degrees.
In a medium mixing bowl combine all ingredients for pumpkin pie (except the pie shell) beat at medium speed with an electric mixer for 2 minutes.
Pour into pie shell. You can purchase your pie shell or make your own. Depending on your shell, you may have too much liquid. Fill the pie shell just below the rim and discard the rest if necessary. Remember the level will raise once the crumble topping is added on.
Add crumb topping.
Crumb Topping
In a mixing bowl, add oats, flour, pecans, brown sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into pieces using a pastry blender or just use your hands, until it resembles coarse crumbs. Spread over pumpkin pie in prepared pan.
Place pie pan on a cookie sheet just in case the pie spills over. Place in oven and bake for 50-60 minutes, until nice golden color or when a knife inserted in the center comes out clean.
Notes
Serve pie with whipped cream topping if desired
If you are using the store bought 9" pie shells, you can split this recipe in two and get two pies from it.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 525Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 83mgSodium: 397mgCarbohydrates: 78gFiber: 4gSugar: 53gProtein: 7g
I always have left over pumpkin, oats and pecans when I make this recipe, this homemade Chocolate Pecan Pumpkin Granola is a great way to use those up and tastes amazing!
Did you make this recipe? Please give it a star rating or leave me a comment below!
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This is amazing and yummy looking. I love pumpkin pie and treats too.
Good lord this sounds delicious! Pin to try out later. Yum!!
I love ANYTHING with a crumble topping! Plus, if it’s pumpkin flavored, I’m sold. Put the two together and forget about it! I make pumpkin pie bars with a crumble topping – the whole family loves them!! Thanks for the delicious-looking recipe!
Have never tried a pumpkin pie with a crumble topping but it does look delicious!
Oh my I can’t wait to sink my teeth into this dish !!!
I’m certainly looking forward to trying this !