Instructions
Step 1
Make the pie: Position a rack in the middle of the oven and preheat to 420°F.
Step 2
In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the pumpkin, mole, and eggs. In a medium bowl, stir together the sugar, cinnamon, ginger, salt, and cloves, then beat into the pumpkin mixture. With the mixer running, gradually pour in the evaporated milk until combined. Carefully pour the filling into the pie crust.
Step 3
Bake for 15 minutes. Turn the temperature to 350°F and continue baking until the pie is mostly set (the center may jiggle a tiny bit) and a sharp knife inserted into the center comes out clean, 40–50 minutes more. (The pie will continue to set as it cools.) Transfer the pie to a wire rack and set aside to cool completely.
Step 4
Meanwhile, make the butter crumble: Turn the oven temperature to 325°F. In a medium bowl, stir together the flour and sugar, then stir in the butter until combined. Transfer to a parchment-lined baking sheet and bake until golden brown, 18–22 minutes. Using a spoon, break apart the crumble into bite-size pieces and set aside to cool completely.
Step 5
Make the citrus crema: In a stand mixer fitted with the whisk attachment, or in a medium bowl using a hand mixer, whip the cream, sugar, and lime juice on medium speed to stiff peaks, 2–3 minutes.
Step 6
Top the pie with the citrus crema and butter crumble and serve.
Make the pie: Position a rack in the middle of the oven and preheat to 420°F.
In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the pumpkin, mole, and eggs. In a medium bowl, stir together the sugar, cinnamon, ginger, salt, and cloves, then beat into the pumpkin mixture. With the mixer running, gradually pour in the evaporated milk until combined. Carefully pour the filling into the pie crust.
Bake for 15 minutes. Turn the temperature to 350°F and continue baking until the pie is mostly set (the center may jiggle a tiny bit) and a sharp knife inserted into the center comes out clean, 40–50 minutes more. (The pie will continue to set as it cools.) Transfer the pie to a wire rack and set aside to cool completely.
Meanwhile, make the butter crumble: Turn the oven temperature to 325°F. In a medium bowl, stir together the flour and sugar, then stir in the butter until combined. Transfer to a parchment-lined baking sheet and bake until golden brown, 18–22 minutes. Using a spoon, break apart the crumble into bite-size pieces and set aside to cool completely.
Make the citrus crema: In a stand mixer fitted with the whisk attachment, or in a medium bowl using a hand mixer, whip the cream, sugar, and lime juice on medium speed to stiff peaks, 2–3 minutes.
Top the pie with the citrus crema and butter crumble and serve.
