You can't say it's fall until you've baked some goods using pumpkins! This one in particular used pumpkins from my very own sustainable garden.
I tried to use as little sugar and butter as possible, which proved to be quite difficult when making the crumbly top. But in the end, it was delicious nonetheless.
The base was just the right degree of flaky, but not too much as I don't really like 'pastry-type' pie crusts. The pumpkin pie filling was just phenomenal, with an unmistakable presence of cinnamon and pumpkin spice to add to the harmony of taste.
But the crumble was the best part, as it put a nice bow on top of the whole pie, adding texture and additional crunch to the otherwise ordinary pumpkin pie. I actually don't remember what recipe I followed, but after doing some research, I think this recipe is pretty close to what I had.
Happy fall baking, everyone!
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