Warm and cozy vibes, changing leaves, and a light breeze always has me craving my favourite fall desserts. This year, I’m upping the ante with a different take on pumpkin pie by adding a layer of sweet buttery walnut crumble to the top. A guaranteed crowd pleaser.
For this recipe you will need:
Pie Crust
- ½ cup cold unsalted butter
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tsp granulated sugar
- ¼ cup ice water
Pie Filling
- 1 can of pumpkin purée
- 1 cup extra fine sugar
- 2 eggs
- 2 tsp pumpkin spice
- ½ tsp salt
- 1 tsp vanilla extract
- 2/3 cup heavy cream
Topping
- 1 cup flour
- ¾ cup granulated sugar
- 2 tsp cinnamon
- ½ tsp salt
- ½ cup unsalted butter
- 1 cup chopped walnuts
Directions
- Preheat oven to 375°F.
- Butter a medium casserole dish or large pie plate and set aside.
- In a food processor, combine the cold unsalted butter, flour, salt, and sugar until mixed into a crumbly powder. Add water and finish mixing by hand until a dough is formed. If you do not have a food processor, a bowl and hand pastry blender will work as well.
- Roll the dough into a ball then, wrap and place in the fridge for 30 minutes.
- In a medium bowl, combine the topping by mixing flour, sugar, cinnamon, salt, and walnuts. Once combined, add melted butter.
- Mix by hand or with a fork, until a crumble texture forms. Set aside.
- In a large bowl, whisk together the pie filling ingredients, leaving the heavy cream to whisk in last. Set aside.
- Remove the pie dough from the fridge. Dust flour onto your work surface, and onto a a rolling pin and roll out the pie dough to 1.5-centimetre thickness.
- Lay the pie dough over casserole dish or pie plate and form a shell.
- Lastly, pour the pumpkin pie filling into the dish and top with the walnut crumble.
- Bake in preheated oven for 40 minutes.
This dessert is best served warm but also tastes just as amazing right out of the fridge.
Happy baking!
