Deep-Dish Pumpkin Pie
Submitted by TINA1971
This deep-dish pumpkin pie swaps the traditional pastry crust for a buttery brown sugar crumb topping with chopped nuts. Sweetened condensed milk and warm spices like cinnamon and allspice make every bite rich and creamy.
YIELD
1 piePREP
15 minCOOK
55 minREADY
70 minForget everything you know about pumpkin pie, because this deep-dish version throws out the fussy pastry crust entirely.
Instead, you get a crumbly, nutty base pressed into a baking dish, topped with a silky pumpkin custard made rich with sweetened condensed milk.
The reserved crumb mixture goes right on top, giving you a streusel-like crunch that regular pumpkin pie can only dream about.
Warm cinnamon and allspice fill the kitchen while it bakes, and a scoop of vanilla ice cream on top seals the deal.
Pro Tips
- Use cold margarine (or butter) straight from the fridge so the crumb mixture stays crumbly and doesn’t turn into paste
- Press the crust firmly using the bottom of a measuring cup for an even layer
- Let the pie cool completely before slicing so the filling sets properly
- Pecans or walnuts both work beautifully for the nut crumble
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In medium bowl, combine flour and sugars; cut in margarine until crumbly.
Stir in nuts. Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of 12 x 7 inch baking dish .
In large mixer bowl, combine remaining ingredients except reserved crumb mixture; mix well.
Pour into prepared dish. Top with reserved crumb mixture.
Bake 55 minutes or until golden. Cool. Serve with ice cream if desired.
Refrigerate leftovers.
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