Pumpkin Pie with Bacon Toffee Crumble

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)


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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake on the bottom rack for 55 to 60 minutes or until the filling is set. Remove from the oven and let cool completely.
  6. 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.
  7. 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.
  8. To serve, cut the pie into wedges. Top each serving with whipping cream and brittle.


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