Updated on January 22, 2016
Deep Dish Pumpkin Pie with Cinnamon Pecan Crumble //
What’s more heart-warmingly seasonal than pumpkin pie? An Atlantic crossover for us Brits, a long-standing staple of the Thanksgiving table, which has begun to take hold over here in the UK in recent years. I’ve been itching to try one out and as soon as I found this recipe I knew it was the one. I’ve used pecan cinnamon crumble as my topping (cus what’s a bit more cinnamon, amirite?)
The pastry recipe is a bit out there, I wasn’t totally convinced it was going to work, as it had cream cheese in it (I know!) and I know that British cream cheese is less fatty than its American counterpart. As I was mixing all this liquid came out (ew) and at this point I was thinking I needed to bin it and make a more familiar recipe. But I drained it off, persevered, and it’s actually turned out really nice! Give it a whirl! Though if you’re not feeling confident, use a standard sweet pastry recipe (my usual fail-safe recipe is posted here if you need it).
It’s worth remembering that this recipe needs several hours in the fridge prior to serving, so is best prepared a day in advance to being needed.
225g unsalted butter
170g full fat cream cheese, room temperature
450g plain flour
50g caster sugar
170g light brown sugar
35g plain flour
0.5 tbsp cinnamon
90g unsalted butter, softened
115g crushed pecan
100g light brown sugar
2 tbsp cinnamon
1 tsp nutmeg
2 tbsp mixed spice
2 eggs, lightly beaten
1 can of pumpkin (approx 500g)
half can condensed milk
60g double cream
2 tbsp vanilla bean paste/vanilla pods
. Grease and line the bottom of a springform/loose bottomed cake tin, with high sides, approx 9″ in diameter.
. First make your pastry, as it needs chilling. In a mixer, combine the butter and cream cheese. Drain off any excess liquid created by the cream cheese, then slowly add the flour, sugar and salt. Mix until all combined, but don’t over-mix as the pastry will be tough.
. Lightly flour a surface and tip out your pastry. Bring together with your hands into a smooth ball, then roll out fairly thin until it’s large enough to cover your cake tin and sides. Gently press into the sides, down the edges etc. You will probably be left with a little over-run.
. Place in the freezer for an hour or so until firm.
. For your crumble topping, combine the sugar, flour, and spices. Cube the butter, then roughly mix together until you reach a sandy texture. Don’t over-mix! Add your crushed nuts, then pop everything in a bowl and refrigerate until needed.
. Pre-heat oven to 350 degrees.
. Now for the filling. Mix together the sugar, and spices. Mix in the eggs, and pumpkin, until lumps free. Slowly add the condensed milk, cream and vanilla. Pour into the chilled pie case, leaving space at the top for your crumble topping (and the pie rises slightly too!)
. Put into the oven for 1 hour, then add your crumble., Bake for another 30 minutes, then add some tinfoil over the top to stop it burning. Bake for another 20 minutes, but keep checking it. Take it out once set, leave to cool completely, then refrigerate overnight.