You are here: Home » Recipes » Pumpkin-Apricot Crumble Pie Pumpkin-Apricot Crumble Pie Recipe by Relish ContributorKitchen Tested Yield 8 servings Pumpkin and apricots star in this easy dessert. PrintEmail Ingredients 1 (6-ounce) package dried apricots, finely chopped3/4 cup light brown sugar1 unbaked 9-inch pie shell2 large eggs, lightly beaten1 (16-ounce) can solid-pack pumpkin1/3 cup sugar1/4 cup apricot preserves1 teaspoon ground cinnamon1/4 teaspoon ground ginger1 1/4 cups evaporated skimmed milk1 tablespoon margarine, melted2 tablespoons all-purpose flour Instructions Preheat oven to 425F. Mix apricots and brown sugar in a small bowl. Place 3/4 cup of the mixture in bottom of pie shell; reserve remaining mixture for topping. Combine eggs, pumpkin, sugar, apricot preserves, cinnamon, ginger and evaporated milk in a large bowl; mix well. Pour into pie shell and bake 15 minutes. Reduce temperature to 350F and bake another 30 minutes. Add margarine and flour to reserved crumb mixture, sprinkle over pie and bake another 20 minutes. Let cool on a wire rack.