It’s the most festive time of year, and you know what would make traditional pumpkin pie even better? That’s right: Bacon. Bacon Toffee Crumble is the crowning glory to this creamy, spiced pie.
- Serves 8
- Active time 45 minutes
- Total time 1 hour, 40 minutes (plus cooling time)
Ingredients
For the pie crust:
- 1½ cups all-purpose flour
- 3 Tbsp. powdered sugar
- ¼ tsp. salt
- ¾ cup cold unsalted butter, cut into small pieces
- 3 Tbsp. ice cold water
- 1 large egg
- 2 tsp. whole milk
For the pie:
- 1 (15-oz.) can pure pumpkin
- 3 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 Tbsp. cornstarch
- 2 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- Pinch of ground cloves
- 1 tsp. vanilla extract
- 1 cup heavy cream
- Sweetened whipped cream
For the Bacon Toffee Crumble:
- ½ lb. MOINK bacon (about 5 slices)
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 Tbsp. light corn syrup
- 2 Tbsp. water
- 1 tsp. vanilla extract
Cooking instructions
- Make the pie crust: in a large bowl, combine the flour, powdered sugar, and salt. Add the butter and toss to coat. Use a fork, pastry cutter, or your fingers to combine the butter and flour mixture until it resembles coarse crumbs.
- Make a well in the center of the mixture and add the cold water, 1 tablespoon at a time. Gently fold in the flour and water and shape into a disc.
- On a lightly floured surface, roll out the disc into an 11-inch circle. Fit the dough into a 9-inch pie plate. Fold the edges under and crimp the edges. Refrigerate while making the filling.
- Preheat the oven to 375°F. Stir together the pumpkin, eggs, granulated sugar, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, vanilla, and heavy cream. Pour into the prepared pie crust.
- Bake on the bottom rack for 55 to 60 minutes or until the filling is set. Remove from the oven and let cool completely.
- While the pie bakes, make the Bacon Toffee Brittle. Butter a large rimmed baking sheet. Cook the bacon in a large skillet until crisp. Remove from the skillet to paper towels to drain. Let cool and crumble.
- Combine the butter, sugars, corn syrup, and water in a medium saucepan. Insert a candy thermometer. Bring to a boil. Cook until the mixture reaches 300°F. Carefully stir in the vanilla and crumbled bacon. Pour the mixture onto the buttered pan and spread into a thin, even layer. Let cool completely and break into large pieces.
- To serve, cut the pie into wedges. Top each serving with whipping cream and brittle.
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