Pumpkin Crumble Pie

Pumpkin Crumble Pie Take pumpkin pie to a whole new level! The secret to this amazing pie, is the sweet and crunchy maple crumb topping. It is a perfect mix of sweet and silky custard with a crunchy topping. For Pumpkin Pie: 1 15 oz. can pumpkin puree (not pumpkin pie filling) 3 large eggs, lightly beaten 12 oz. evaporated milk 1/3 cup firmly-packed brown sugar 1/4 cup maple syrup 1 1/2 tsp. pumpkin pie spice 1 9-inch deep-dish frozen pie crust, thawed Maple Crumb Topping: 1/2 cup all-purpose flour 1/2 cup firmly-packed brown sugar 6 Tbsp. cold butter 1 Tbsp. cinnamon 2 Tbsp. maple syrup Preheat oven to 350 degrees F. In a large bowl, mix pumpkin, eggs, evaporated milk, brown sugar, maple syrup and pumpkin pie spice. Mix well, and pour into thawed crust. Place pumpkin pie on a baking sheet, and bake 20 minutes. While your pie is baking, make the crumb topping: Combine flour, sugar, butter and cinnamon, mix until mixture becomes crumbly. Do not over mix, or the mixture will turn into a dough. You just want chunks of crumbly goodness. Remove pumpkin pie from oven. Sprinkle crumb topping over pie. Drizzle with maple syrup. Bake another 35-40 minutes, until crust and crumb topping are golden brown. Let pumpkin pie cool completely before cutting. Drizzle with maple syrup before serving.