New This Month

Pumpkin Crunch Pie

Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Martyna Szczesna

Ingredients

For the crust

  • 1 disk Pate Brisee
  • Unbleached all-purpose flour, for dusting

For the topping

  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup packed light-brown sugar
  • Pinch of salt
  • 1 cup chopped pecans (4 ounces)
  • 2 tablespoons unsalted butter, room temperature

For the filling

  • 12 ounces cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg, plus 1 large yolk
  • 4 teaspoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves

Directions

  1. Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.

  2. Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.

  3. While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.

  4. Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.

  5. Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

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