Pumpkin craziness continues! The possibilities of incorporating pumpkin into every dish are endless. But this time - nothing super surprising. It's actually a ridiculously easy and simple pumpkin pie made using just a few basic ingredients. Personally, I've never made a pumpkin pie with a crumb topping before so this was kind of new to me. The crumbs and the crust are super soft. Although the crumbs have some nice crunch especially around the edges. The filling, of course, is creamy dreamy, and, what I found truly amazing, was the salt added to the crumbs & the crust. Don't try to omit salt here!!
This is not overly sweet but it's sweet enough. I think the flavors are balanced perfectly so I kept it simple but if you like making things a little bit more complicated, drizzling it with some caramel sauce or dusting with some powdered sugar sounds like a good idea.
Crust:
125g (1 cup) flour
1/4 tsp salt
50g (1/4 cup) white sugar
56g (1/2 stick) butter, room temperature
1 egg
Crumb topping:
60g (1/2 cup) flour
55g (1/4 cup) white sugar
1/2 tsp salt
56g (1/2 stick) butter, room temperature
Filling:
425g (15oz) pumpkin puree
1 tsp cinnamon
150g (3/4 cup) white sugar
120ml (1/2 cup) milk
2 eggs, lightly beaten
1) Make the crust: In a medium bowl, cream together butter and sugar. Add egg and mix to combine. Add salt & flour and mix just until smooth. Press into a 18cm round baking pan and refrigerate while you make the topping and the filling.
2) To make the crumb topping, mix together flour, sugar and salt. Add butter and using your fingertips, knead to make large crumbs. Refrigerate while you prepare the filling.
3) For the filling, mix together pumpkin puree, cinnamon and sugar. Add eggs and milk. Pour the mixture onto the pie crust and top with crumbs. Do not press.
4) Bake in a 180C/350F preheated oven for 1 hour. Cool before slicing.
Recipe by collecting memories
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