This spiced pumpkin pie with a walnut crumble topping is a delightful twist on the classic dessert, perfect for any festive occasion.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated before placing the pie inside for even baking.
In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
Mix the ingredients thoroughly to ensure a smooth and creamy filling.
Pour the pumpkin mixture into the prepared pie crust.
Place the pie dish on a baking sheet to catch any spills.
Bake the pie in the preheated oven for 15 minutes.
Set a timer to avoid overbaking during this initial phase.
While the pie is baking, prepare the crumble topping. In a bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter and blend with a fork until crumbly. Stir in the chopped walnuts.
Keep the butter cold to achieve a crumbly texture.
After 15 minutes, reduce the oven temperature to 350°F (175°C). Sprinkle the crumble topping evenly over the pie.
Distribute the crumble evenly for a consistent topping.
Continue baking the pie for an additional 40 minutes or until the filling is set.
Check the pie by inserting a knife into the center; it should come out clean.
Allow the pie to cool completely before serving.
Cooling helps the filling set properly, making it easier to slice.
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