Mmmmm…… Pumpkin Crumble Pie You are

Mmmmm…… Pumpkin Crumble Pie

You are going to want to share this!!!!!
The secret to this amazing pie, is the sweet and crunchy maple crumb topping.

It is a perfect mix of sweet and silky custard with a crunchy topping.

Yield: 8 servings, pumpkin pie

Ingredients:

For Pumpkin Pie:
· 1 15 oz. can pumpkin puree (not pumpkin pie filling)
· 3 large eggs, lightly beaten
· 12 oz. evaporated milk
· 1/3 cup firmly-packed brown sugar
· 1/4 cup maple syrup
· 1 1/2 tsp. pumpkin pie spice
· 1 9-inch deep-dish frozen pie crust, thawed

Maple Crumb Topping:
· 1/2 cup all-purpose flour
· 1/2 cup firmly-packed brown sugar
· 6 Tbsp. cold butter
· 1 Tbsp. cinnamon
· 2 Tbsp. maple syrup

Instructions:

Preheat oven to 350 degrees F.

In a large bowl, mix pumpkin, eggs, evaporated milk,
brown sugar, maple syrup and pumpkin pie spice. Mix well, and pour into thawed crust.

Place pumpkin pie on a baking sheet, and bake 20 minutes. While your pie is baking, make the crumb topping:
Combine flour, sugar, butter and cinnamon, mix until mixture becomes crumbly.
Do not overmix, or the mixture will turn into a dough. You just want chunks of crumbly goodness.

Remove pumpkin pie from oven. Sprinkle crumb topping over pie. Drizzle with maple syrup.
Bake another 35-40 minutes, until crust and crumb topping are golden brown. Let pumpkin pie cool completely before cutting.
Drizzle with maple syrup before serving

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