Pumpkin Pie with Maple Crumb Topping

Ingredients:

For Pumpkin Pie:

1 15 oz. can pumpkin puree (not pumpkin pie filling)

3 large eggs, lightly beaten

12 oz. evaporated milk

1/3 cup firmly-packed brown sugar

1/4 cup maple syrup

2 tsp. pumpkin pie spice

1 9-inch deep-dish frozen pie crust, thawed according to package directions

Maple Crumb Topping:

1/2 cup all-purpose flour

1/2 cup firmly-packed brown sugar

6 Tbsp. cold butter

1 Tbsp. crystallized ginger (optional)

2 Tbsp. maple syrup

Instructions:

Preheat oven to 350 degrees F.

In a large bowl, combine pumpkin puree, eggs, evaporated milk, brown sugar, maple syrup and pumpkin pie spice. Mix well, and pour into thawed crust.

Place pumpkin pie on a baking sheet, and bake 20 minutes. While pie is baking, make crumb topping: Combine flour, sugar, butter and ginger, if using, in a food processor. Pulse until mixture becomes crumbly. Do not overprocess, or the mixture will turn into a dough. You just want large chunks of crumbly goodness.

Remove pumpkin pie from oven. Sprinkle crumb topping over pie. Drizzle with maple syrup. Bake another 30-40 minutes, until crust and crumb topping are golden brown. Let pumpkin pie cool completely before cutting.