Description
A creamy, spiced pumpkin custard topped with a buttery brown sugar crumble for a perfect blend of smooth and crunchy textures.
Ingredients
Scale
- 1 pre-baked 9-inch pie crust
- 15 oz pumpkin puree
- 3 large eggs
- 3/4 cup brown sugar
- 1 cup heavy cream
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour (for crumble)
- 1/2 cup brown sugar (for crumble)
- 4 tbsp cold unsalted butter, cubed (for crumble)
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, mix flour, 1/2 cup brown sugar, and cold butter until coarse crumbs form. Refrigerate until needed.
- In a large bowl, whisk pumpkin puree, eggs, and vanilla extract until smooth.
- Stir in 3/4 cup brown sugar, cinnamon, and nutmeg until well combined.
- Slowly mix in the heavy cream until the filling is glossy and uniform.
- Pour the filling into the pie crust and sprinkle the chilled crumble evenly over the top.
- Bake for 45-55 minutes until the edges are set and the center has a slight jiggle.
- Cool completely on a wire rack for at least 3 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American