Pumpkin-Apricot Crumble Pie

Kitchen Tested
  • Yield 8 servings

Pumpkin and apricots star in this easy dessert.


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



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