A classic pumpkin pie with an optional twist
Once you have your crust in place, fold under any excess dough. (Trim any dough edge that has too much to fold under). Crimp the edges by using the tines of a fork or flute the edges by pinching it between your knuckles (video here
Remove the pie from the oven and cool on a rack. Cool the pumpkin pie for 2 hours before serving.
In a large bowl, whisk the sugars, spices, salt and flour.
Switch to a rubber spatula and slowly mix in the melted butter. Stir to combine and then use your hands to squeeze the mixture into crumbs.
This can be made up to 1 week ahead of time, but should always be used at room temp. Store in refrigerator.
This recipe makes enough to top 1 pie. I used just a light coating across the top of my pie. Not only is the topping sweet, but too much crumble will just sink into the pumpkin filling. You should just coat the top lightly.
Tip #!: The best flavor will come from freshly grated cinnamon and freshly grated nutmeg.
Tip #2: Always add your spices and mix into the sugar before adding in the cream to ensure even distribution throughout the filling.
Tip #3: Since pumpkin pie is a custard, leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center. Take the pie out when the pie is set but the center is just a little wobbly still!