Recipe Database
Pumpkin Pie with Pecan Crumble
Pumpkin Pie with Pecan Crumble

1 (15 ounce) can Pumpkin puree

1 (15 ounce) can sweetened condensed milk

2 eggs

1 tsp cinnamon

¼ tsp all spice

1 tsp ground ginger

1 tsp ground nutmeg

½ tsp salt

1 unbaked pie crust

For the topping-

1/2 cup all-purpose flour

1/2 cup light brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

6 tablespoons butter, cubed

1/2 cup chopped pecans


EGG set up-

Set the EGG up for indirect cooking, using the ConvEGGtor, and stabilize at 350°F degrees.


Beat together the eggs, condensed milk, and pumpkin until smooth

Stir in the spices

Pour the filling into the pie crust

For the topping-

Combine the flour, sugar, salt, and cinnamon and then pulse in the butter and pecans

Top the pumpkin pie with the pecan crumble

Bake for 45-50 minutes