Maple Pumpkin Pecan Crumble
Serves 610 mins prep35 mins cook
A tender, fluffy pumpkin filling topped with a buttery pecan crumble topping is just perfect for fall baking.
0 servings
What you need
Instructions
0 Preheat your oven to 375 degrees. 1 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... 3 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. 4 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. 5 Transfer the crumble topping into the refrigerator until ready to use. Make the maple pumpkin filling... 7 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. 8 Add 2 cups of pure pumpkin puree and 2/3 cup of heavy cream and whisk until fully combined. 9 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. 10 Transfer the filling into your prepared dish and top with the chilled crumble topping 11 Bake uncovered in a 375 degree oven for 30-35 minutes or until the crumble topping is crisp and golden brown 12 Serve hot, warm or at room temperature with vanilla ice cream or whipped creamView original recipe