Pumpkin Pie With Pecan Crumble Topping

Tess Ward shows you how to make a pumpkin pie with a pecan crumble topping, a nice little twist on the American classic.


1 large tart shell
1 can (400 ml) pureed pumpkin
210ml/ 3/4 cup condensed milk
1½ tsp cinnamon
½ tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp vanilla extract
2 eggs

Pecan Crumble:

45g/ 1/4 cup brown sugar
37.5g/ 1/4 cup flour
2 tablespoons slightly melted butter
1/2 cup chopped pecans

Spiced Whipping Cream (optional):

1 cup of whipping cream
1 tsp vanilla extract
pinch of nutmeg
pinch of ginger
1 tbsp sugar

Step 1: Make The Pumpkin Pie
First, set your oven to 200 degrees Celsius. Now combine all of your pumpkin pie filling ingredients in a large bowl, thoroughly mixing everything together. Place your tart shell on a large baking sheet and fill it with the mixture, then bake for 10 minutes.

Step 2: Make The Pecan Topping
Place all your pecan crumble ingredients in a bowl and mix well until the pecans are evenly coated. After your tart has been cooking for 10 minutes sprinkle with pecan crumble and place back in the oven to cook for about another 15-20 minutes. Once the pie as cooked, place it on a wire rack to cool for about 15 minutes.

Step 3: Serve
Serve on its own, or with some cream whipped with sugar, vanilla and spices, and enjoy!