Maple Pumpkin Slab Pie with Brown Sugar Oatmeal Crumb
Servings: 16 to 18 (18-by-13inch pan) INGREDIENTS Homemade pie dough FOR FILLING:
1½ cups brown sugar 2 tablespoons cinnamon 1 teaspoon salt ¾ teaspoon ground ginger ¼ teaspoon ground cloves 3 eggs 2½ cups canned pumpkin 2 cups evaporated milk 1 tablespoon maple extract
For crumb topping:
1 cup brown sugar 1 cup flour 1½ teaspoons cinnamon ½ cup (1 stick) butter, cold, cubed
¾ cup rolled oats
Preheat your oven to 350 degrees. Prepare your 18-by13-inch pan by spraying with oil and set aside. Roll out your pie dough into a 20-by15-inch rectangle, leaving enough dough to go up the side of your pan. After you have your pie dough rolled out, place the dough in your pan. Roll the edges of the dough under until it meets the edge of the pan. Set aside.
To make the filling, combine brown sugar, cinnamon, salt, ground ginger and ground cloves in a medium bowl. In a separate bowl, whisk until combined eggs, canned pumpkin, evaporated milk and maple extract. Finally whisk the dry ingredients into the wet until combined. Pour the batter into your prepared pan and top with crumb topping
To make the crumb topping, mix brown sugar, flour and cinnamon. Cut in the butter into the flour mixture until it resembles coarse crumbs; it will go from a light brown to a golden brown color and have a slight wetsand texture when properly mixed. Add oats and mix until combined.
Bake for 35 to 40 minutes until the pie is set and the crust is golden brown. Remove from oven and cool completely before enjoying!