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Pumpkin Pie Crumble

Pumpkin Pie Crumble

Pumpkin Pie Crumble is a delicious twist on the classic pumpkin pie, featuring a spiced pumpkin filling topped with a crunchy oat crumble. Perfect for fall gatherings or cozy evenings.

  • Total Time: 1 hour
  • Yield: 9 servings 1x

Ingredients

Scale

For the Crumble Topping:

  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Pumpkin Filling:

  • 1 (15 oz) can pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup evaporated milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Preheat the Oven: First things first—preheat your oven to 350°F (175°C). While it heats up, grease a 9×9-inch baking dish and set it aside.
  2. Prepare the Crumble Topping: In a medium bowl, combine the all-purpose flour, rolled oats, light brown sugar, melted butter, cinnamon, and nutmeg. Stir everything together until the mixture becomes crumbly. The secret here is to ensure you have a good balance of crunch and flavor, so don’t skimp on the butter! Once it’s ready, set the crumble aside.
  3. Make the Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, ginger, cloves, and salt. Make sure everything is well combined, smooth, and creamy. The mixture should be thick, but not too runny—just the right texture to hold that crumble topping.
  4. Assemble the Crumble: Pour the pumpkin filling into your prepared baking dish. Then, sprinkle the crumble topping evenly over the pumpkin mixture. Try to cover every inch of the filling with crumble for that perfect golden crust.
  5. Bake: Slide the dish into your preheated oven and bake for about 40-45 minutes. You’ll know it’s ready when the crumble topping turns a nice golden brown, and the filling is firm to the touch. If you’re unsure, insert a toothpick into the center—it should come out clean.
  6. Serve: Let the Pumpkin Pie Crumble cool for at least 15 minutes before serving. This cooling time allows the filling to set properly. Serve warm, and for an extra treat, add a scoop of vanilla ice cream or a dollop of whipped cream on top. Yum!

Notes

  • Make it ahead: This recipe can be made a day ahead and stored in the fridge. Just reheat it before serving to bring back that fresh-from-the-oven warmth.
  • Customize the crumble: Feel free to add chopped pecans or walnuts to the crumble topping for extra crunch and flavor.
  • Pumpkin alternatives: Don’t have pumpkin puree? You can substitute with butternut squash puree or sweet potato puree for a slight variation in flavor, but still delicious!
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave or oven.
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320kcal
  • Sugar: 24g
  • Sodium: 150mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: Pumpkin dessert recipes, Crumble topping for pie, Easy fall dessert