Maple Pumpkin Pecan Crumble Pie
Prep time: 
Cook time: 
Total time: 
Yield: 8 servings
 
Adapted from Marles Riessland via the Food Network
ingredients:
Pie Crust
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup plus 1 tablespoon butter flavored shortening, chilled (I used half butter half shortening, instead)
  • ⅓ cup ice water
  • 1 tablespoon vinegar
  • 1 egg, beaten
Filling
  • 2 eggs, beaten
  • 1 (16-ounce) can pumpkin
  • ⅓ cup granulated sugar
  • ⅓ cup light or dark brown sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • ¼ cup pure maple syrup
  • 1 (12-ounce) can evaporated milk
Pecan Crumble Topping(see below directions for my take on the pecan crumble topping. It's more like a streusel, which I prefer)
  • ½ cup all-purpose flour
  • ½ cup chopped pecans
  • ¼ cup packed brown sugar
  • 3 tablespoons butter, softened
My Pecan Streusel Topping Alternative
  • ¾ chopped pecans
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold butter, cubed
directions:
Make the Crust
  1. Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening and butter with a pastry blender until the mixture resembles coarse crumbs. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time to the flour mixture, tossing with a fork to form a soft dough. Stop here, keeping the pie dough ragggedy.
  2. Shape into 3 disks, gently by squeezing. Wrap in plastic wrap and chill in refrigerator at least 3 hours, before attempting to roll out. (Overnight is best, but keep no more than 3 days in refrigerator). For longer storage, place in a freezer bag and freeze. Use one disk for a single crust pie. Use 2 disks for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth or pastry board.
Make Pumpkin Filling
  1. Preheat the oven to 375 degrees F. Beat eggs until frothy. Add all remaining ingredients in order given, beating until well blended. Pour filling into crust. Bake for 25 minutes *.
Make the Pecan Crumble Topping
  1. Combine topping ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.
Make My Alternative Pecan Streusel Topping
  1. In a bowl, combine the pecans, butter, brown sugar and flour. Combine with your impeccably clean fingers until crumbly.
  2. Cover and refrigerate until ready to sprinkle on top of partially baked pie (15-20 minutes prior to the end of your pumpkin pie recipe baking time).
notes:
*I found that 25 minutes wasn't enough time to sprinkle the crumble topping or streusel topping on without some 'sinkage', so don't add the topping until the pie has baked for 35 minutes.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2009/11/24/pumpkinny-my-october-fresh-pumpkin-frenzy/