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Pumpkin Crumble Pie

A creamy pumpkin pie with a brown sugar oat and pecan streusel topping in a homemade buttery crust.
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Course Dessert

Ingredients
  

Pie Crust

  • 12 tbsp salted butter (1 1/2 sticks) cubed and cold
  • 1 3/4 c + 2 tbsp flour
  • 1 1/2 tbsp sugar
  • 3/4 tsp kosher salt
  • 6 tbsp ice water

Pumpkin Filling

  • 15 oz can pumpkin puree
  • 2 large eggs
  • 1 c heavy whipping cream
  • 3/4 c light brown sugar packed
  • 1/4 c granulated sugar
  • 2 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp kosher salt

Streusel Topping

  • 3/4 c flour
  • 3/4 c old fashioned oats
  • 1/2 c finely chopped pecans
  • 1/2 c + 1 tbsp light brown sugar packed
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt

Whipped Cream

  • 3/4 c heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp maple extract optional

Instructions
 

  • Start by making the crust. To a food processor add the flour, salt and sugar. Pulse to combine.
  • Add the cold diced butter and cut just until you have pea size clumps.
  • Add ice cold water a couple tablespoons at a time and pulse a few times after each addition.
  • Turn it out onto parchment paper once it starts coming together but is still crumbly. You want to see large flecks of butter throughout. Use your hands to work the dough together on the counter. Once the dough stays together, create a disc shape. The edges will still be a little crumbly and that's okay. Wrap tightly with saran wrap and place in the refrigerator for one hour.
  • Continue with the crumble topping. Add everything to a large mixing bowl and stir with a fork. Once fully combined and looking like clumpy wet sand, place in the refrigerator.
  • To a separate mixing bowl add all of the pumpkin filling ingredients and whisk together until smooth.
  • Once the crust has chilled for an hour roll it out on a floured surface. Flour the rolling pin and continue adding flour to the counter and moving the crust around so it doesn't stick. Gently lay it into a deep pie plate.
  • Trim excess pie dough, leaving about a 1-inch overhang around the edge of the pie plate. Fold the overhang dough underneath itself, working your way around the pie, to create a thick, even rim that rests along the edge of the plate. Crimp or flute the edges as desired.
  • Pour the pumpkin filling into the pie crust and bake at 425 degrees on the middle rack for 15 minutes.
  • After 15 minutes turn the heat down to 350 degrees, remove the pie and add the crumble topping. You'll most likely need to break the topping up with a fork as it hardened together. Top the pie and put back in the oven for 45 minutes.
  • If the crust is getting too brown, cover with a pie crust cover or foil.
  • Rest for at least 2 hours. Store in the refrigerator if making ahead of time.
  • For the whipped cream, beat heavy whipping cream along with powdered sugar on high until stiff peaks form. Be careful not to overmix.