First make my Practically Foolproof Pie Crust and roll out (1) 12″ pie crust. Transfer to a pie dish and trim off the excess. Crimp the edges of the dough and set aside for later.

To make the crumble, toast the oats, sage leaves and pecans at 400 degrees for 10 – 15 minutes, until golden. Pick out the pecans and sage leaves and roughly chop.

Mix the flour, butter, oats, sage leaves, brown sugar and salt in a medium bowl until coarse crumbs form. Then mix in the chopped pecans. Set aside for later.

For the pumpkin filling, beat the eggs in a large bowl. Add in the pumpkin puree and stir to combine. Whisk in the sugar, honey and spices. Finally add the heavy cream and vanilla and mix well.

Pour the pumpkin filling into the prepared pie shell and cover the edges with foil. Bake at 425 degrees for 15 minutes and then reduce the temperature to 350 and continue to bake for 30 minutes more. Remove from the oven, take off the foil covers and carefully top with the Sage + Pecan Crumble. Return to the oven and bake for the final 10 – 15 minutes, until the crumble is golden.

*The center will still have a bit of a wiggle and will fully set up once cooled. Don’t over bake or it will crack.

Top with Bourbon Chantilly Cream and Enjoy!