Smooth LIBBY'S® Pumpkin classic recipe is baked in a graham Keebler® Keebler® Ready Crust® and crowned with whipped cream, a pecan-oat granola crumble kissed with brown butter, and a hint of fresh rosemary.
- Prep Time: 30 Minutes
- Cool Setting Time: 1 Hour
- Total Time: 2 Hours, 20 minutesServes: 10-12
Brown Butter Pecan Crumble Pumpkin Pie
What You Need
- 1 10” Keebler® Ready Crust® Graham Cracker Pie Crust
- 3/4 cup sugar
- 1½ teaspoon ground cinnamon, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 2 large eggs, room temperature
- 1 15 oz. can LIBBY'S® 100% Pure Pumpkin
- 1 12 oz. can evaporated milk
- 1/4 cup flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup pecan pieces
- 1/4 cup salted butter
- 3 fresh rosemary sprigs
- 1 8 oz. tub whipped topping
How To Make It
- 1. Preheat oven to 425°F.
- 2. Combine sugar, 1 teaspoon cinnamon, salt, ginger and clove in a small bowl.
- 3. In large bowl, beat eggs lightly then add LIBBY'S® 100% Pure Pumpkin and sugar-spice mixture.
- 4. Gradually stir in evaporated milk and pour into Keebler® Ready Crust® Graham Cracker Pie Crust.
- 5. Bake for 15 minutes then reduce temperature to 350°F and continue baking for another 40-50 minutes or until knife in center comes out clean. Remove from oven and let cool for at least 1 hour on wire rack.
- 6. Meanwhile in small bowl, combine flour, oats, brown sugar, and ½ teaspoon cinnamon.
- 7. Melt butter in small skillet on stovetop over medium-low heat. Add rosemary sprigs and continue cooking until butter solids are brown and butter is infused with a hint of rosemary. Remove from heat and discard rosemary sprigs. Add browned butter into flour-oat mixture using a fork to mix and transfer to parchment-lined sheet pan and bake at 350°F for 15-20 minutes or until crumble is golden brown and nuts are toasted. Let cool.
- 8. Top pumpkin pie with whipped topping and sprinkle with brown butter-rosemary crumble.
Graham Cracker Pie Crust
