me want to share a recipe pumpkin pie with maple crumb topping that is delicious? How to make it is indeed not too difficult. If you want to make pumpkin pie with maple crumb topping which has aroma and taste that can provoke appetite.

Many things that can affect the taste quality of pumpkin pie with maple crumb topping, start from the type of ingredients, next selection of fresh ingredients |good, until how to make and serve. No need bewildered if want prepare pumpkin pie with maple crumb topping delicious as long as you know the how then this dish able be serving special. And worthy of serving for anyone.

Ingredients and seasonings must exist in prepare

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

Cover top of pie with aluminum foil if it starts to brown too quickly. These pumpkin pie crumble bars are like pie, but better! A crumb topping, thick, creamy texture and a drizzle of icing make this fall dessert a real winner. These pumpkin pie crumble bars are lightly sweetened with maple syrup, are allergen-friendly and they taste so delicious.

Steps to make 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.
22. Done and ready to serve!

In a large mixing bowl, use an electric mixer to beat together pumpkin, cream, granulated sugar, brown sugar, flour, pumpkin pie spice, salt, eggs and vanilla. This creamy no-bake pumpkin pie recipe is no ordinary Thanksgiving pie! It is light and fluffy with the creamiest pumpkin filling. When you are ready to break with tradition, then give this pie a try! This creamy pumpkin pie has changed the way I look at pumpkin pie.

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