Pumpkin-Apricot Crumble Pie

  • Yield: 8 servings


1 (6-ounce) package dried apricots, finely chopped
3/4cup light brown sugar
1 unbaked 9-inch pie shell
2large eggs, lightly beaten
1 (16-ounce) can solid-pack pumpkin
1/3cup sugar
1/4cup apricot preserves
1teaspoon ground cinnamon
1/4teaspoon ground ginger
1 1/4cups evaporated skimmed milk
1tablespoon margarine, melted
2tablespoons all-purpose flour


  1. Preheat oven to 425F.
  2. 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.
  3. 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.
  4. Add margarine and flour to reserved crumb mixture, sprinkle over pie and bake another 20 minutes. Let cool on a wire rack.

Nutritional Info *per serving

  • Calories 349
  • Fat 7.6g
  • Saturated Fat 2.3g
  • Cholesterol 55mg
  • Sodium 199mg