Pumpkin Pie with Maple Crumb Topping
Pumpkin Pie with Maple Crumb Topping

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Pumpkin Pie with Maple Crumb Topping is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Pumpkin Pie with Maple Crumb Topping is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook pumpkin pie with maple crumb topping using 26 ingredients and 21 steps. Here is how you cook it.

Ingredients needed to make Pumpkin Pie with Maple Crumb Topping:

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

Steps to serve Pumpkin Pie with Maple Crumb Topping:

  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.

So that's going to wrap this up for this exceptional food pumpkin pie with maple crumb topping recipe. Thank you very much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!