Daybreak Delights: Pumpkin Crumble Pie

Chef David Bondarchuck from Scratch Catering Services shows us how to make Pumpkin Crumble Pie.

Scratch Catering Services Presents: Pumpkin Crumble Pie

What you Need

1 recipe Scratch-made Pie Crust or Store Bought

3 large eggs

1 cup packed light-brown sugar

1 tablespoon cornstarch

1/2 teaspoon salt

3/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

1/8 teaspoon ground nutmeg
1 Tablespoon local honey

1 1/2 cups evaporated milk

1 1/2 cups Fresh Pumpkin Puree, or Canned

Crumble Topping

1/2 cup All Purpose Flour

1/2 cup Brown Sugar

1 stick butter-melted,

1/2 cup Rolled Oats.

What to Do

On a lightly floured surface, roll out 1/2 recipe of dough into a 12-inch round. Fit round into a 9-inch pie plate; trim and fold dough under flush with rim of pie plate. Freeze until firm, about 15 minutes while you mix up the Pumpkin Pie Filling.

Mix brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, eggs, and evaporated milk; with Pumpkin Puree whisk until combined.

Heat oven to 375 degrees. Place pie on a rimmed baking sheet. Pour the pumpkin mixture into the pie shell.

*Meanwhile combine all the Crumble Topping ingredients, in a bowl and toss until the mixture resembles coarse crumbs.

Bake Pie for 30 minutes and them add the crumble topping.

Reduce the oven temp to 350 and bake until custard filling is set in the center, about 60 minutes. Test pie by inserting the tip of a knife right into the center, pulling knife out clean-means its done.

Let pie cool completely on a wire rack. Enjoy!