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.


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