Maple Pumpkin Pecan Crumble
Serves 6
10 mins prep
35 mins cook
45 mins total
A tender, fluffy pumpkin filling topped with a buttery pecan crumble topping is just perfect for fall baking.
Maple Pumpkin Filling
Pecan Crumble Topping
Preheat your oven to 375 degrees.
Lightly grease a 9” deep dish pie pan, 8”x11” baking dish or 10” oven safe skillet and set aside for now.
Make the crumble topping...
In a medium bowl, combine 1 cup of all purpose flour, 1/2 cup of brown sugar, 1/2 teaspoon of ground cinnamon, a pinch of salt, 3/4 cup of chopped pecans and an optional pinch of ground ginger, nutmeg and cloves.
Add 1/2 cup of cubed butter and use your hands or a pastry cutter to work the butter into the flour mixture until you no longer see large pieces of butter.
Transfer the crumble topping into the refrigerator until ready to use.
Make the maple pumpkin filling...
In a large bowl, whisk 1/4 cup of pure maple syrup with 2/3 cup of granulated sugar, 3 large eggs and 1 teaspoon of vanilla extract.
Add 2 cups of pure pumpkin puree and 2/3 cup of heavy cream and whisk until fully combined.
Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of ground ginger and 1/4 teaspoon of cloves and whisk until fully incorporated.
Transfer the filling into your prepared dish and top with the chilled crumble topping
Bake uncovered in a 375 degree oven for 30-35 minutes or until the crumble topping is crisp and golden brown
Serve hot, warm or at room temperature with vanilla ice cream or whipped cream
