Pumpkin Pie season is upon us! Pumpkin pie is SO easy to make if you buy a storebought crust, but what if you want to do everything from scratch and you haven’t mastered pie crust? A few years ago, I was strategizing how to make homemade Thanksgiving foods quicker and easier to prepare. This yummy pie has the traditional filling set into a streusel-like, oatmeal, press-in pie crust. Oh, and there’s more crumbly goodness on top! Meet the simple and delicious Crumb Top Pumpkin Pie.
Why do we only eat pumpkin-flavored everything in the fall? I don’t know. But I hope you’ll fall in love with this new recipe. My girlfriends did when I served it up recently. I wondered, does it need more cloves? My friends said it was absolutely perfect and demanded that I leave it as is. So here, without furthur ado, is the marvelous pie I’ve been telling you about!
- 1 1/2 cups flour
- ¾ cups brown sugar
- 9 Tbsp. butter, melted
- 1/3 cup plus 1 Tbsp. quick cooking oatmeal
- 1/2 tsp. cinnamon
- ¾ cup brown sugar
- 1/2 tsp. salt
- 1 1/2 tsp. pumpkin pie spice or 1 tsp. gr. cinnamon, 1/2 tsp. gr. cloves, 1/4 tsp. gr. nutmeg
- 2 eggs
- 1 15oz can pumpkin
- 1 12oz can evaporated milk
For Crust: Combine ingredients. Reserve 1 cup for topping. Press remaining ingredients into an ungreased 9.5 or 10-inch pie plate (large). Set aside. Preheat oven to 425⁰.
For Filling: Beat eggs. Gradually add remaining ingredients and blend thoroughly. (I like to combine all ingredients in my blender.) Pour into prepared pie crust.
Bake without crumb topping for 25 minutes. Remove from oven and cover with remaining crumb topping. Return to the oven and reduce heat to 350⁰. Bake an additional 30 minutes. Test to make sure a knife inserted near the center comes out clean. Cool completely.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 95mgSodium: 327mgCarbohydrates: 60gFiber: 2gSugar: 39gProtein: 8g