Pumpkin Pie Crumble Recipe

If you love the classic flavors of pumpkin pie but crave a little extra texture and sweetness, this Pumpkin Pie Crumble Recipe is perfect for you! This delightful dessert features a creamy pumpkin filling topped with a buttery crumble, making it a fantastic choice for fall gatherings and holiday celebrations. It’s simple to prepare and is sure to impress your guests!

Why Make This Recipe

This Pumpkin Pie Crumble is not just delicious; it’s easy to make and offers a unique twist on traditional pumpkin pie. The combination of a smooth, spiced filling with a crunchy topping creates an irresistible contrast that will have everyone coming back for seconds. Plus, it’s a fantastic way to use canned pumpkin puree, making it a convenient option year-round.

How to Make Pumpkin Pie Crumble Recipe

Follow this step-by-step guide to create your own Pumpkin Pie Crumble. You’ll enjoy the process just as much as the end result!

Ingredients

• For the Crust:

  • 1 cup all-purpose flour
  • ½ cup cold butter, cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt

• For the Filling:

  • 1 can (15 oz) pumpkin puree
  • 1 cup sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

• For the Crumble:

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup oats
  • ½ cup cold butter, cubed
  • 1 teaspoon cinnamon

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.

2. In a mixing bowl, combine 1 cup of flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

3. Press the mixture into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside.

4. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, and spices (including salt). Pour this mixture over the baked crust.

5. In another bowl, mix together 1 cup of flour, brown sugar, oats, and cinnamon. Cut in the cold, cubed butter until the mixture becomes crumbly.

6. Sprinkle the crumble mixture evenly over the pumpkin filling.

7. Bake for 45-50 minutes or until the topping is golden brown and the filling is set. Allow to cool before serving.

How to Serve Pumpkin Pie Crumble Recipe

Serve your Pumpkin Pie Crumble warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It also pairs beautifully with a hot cup of coffee or spiced chai tea.

How to Store Pumpkin Pie Crumble Recipe

To store leftovers, keep the Pumpkin Pie Crumble in an airtight container in the refrigerator for up to three days. You can also freeze it for longer storage; just be sure to wrap it tightly to prevent freezer burn.

Tips to Make Pumpkin Pie Crumble Recipe

• Use chilled butter for the crust and crumble to achieve a flakier texture.
• Feel free to adjust the spices to your taste; add more cinnamon or a pinch of clove for extra warmth.
• Test the filling with a toothpick to ensure it’s fully set before removing it from the oven.

Variations

• Substitute brown sugar with coconut sugar for a healthier option.
• For a gluten-free version, use a gluten-free all-purpose flour blend.
• Add chopped pecans or walnuts to the crumble for added crunch.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you have fresh pumpkin, be sure to cook and puree it first. You’ll need approximately 2 cups of fresh pumpkin puree.

2. Can I make this recipe ahead of time?
Yes, you can prepare the filling and the crumble separately the day before and store them in the refrigerator. Assemble and bake the next day for fresh, warm dessert.

3. How can I tell when the pumpkin pie crumble is done?
The crumble should be golden brown, and the pumpkin filling should be set. A toothpick inserted into the center should come out clean.

Enjoy making and sharing this delicious Pumpkin Pie Crumble Recipe perfect for any occasion!

Pumpkin Pie Crumble

A delightful twist on traditional pumpkin pie featuring a creamy pumpkin filling topped with a buttery crumble, perfect for fall gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 9 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Crust

• 1 cup all-purpose flour For crust
• ½ cup cold butter, cubed Use chilled for better texture
• ¼ cup granulated sugar For sweetness
• ¼ teaspoon salt

For the Filling

• 1 can (15 oz) pumpkin puree Canned or homemade
• 1 cup sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt

For the Crumble

• 1 cup all-purpose flour
• ½ cup brown sugar
• ½ cup oats Rolled oats recommended
• ½ cup cold butter, cubed For crumble topping
• 1 teaspoon cinnamon

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a mixing bowl, combine 1 cup of flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside.
4. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, and spices (including salt). Pour this mixture over the baked crust.
5. In another bowl, mix together 1 cup of flour, brown sugar, oats, and cinnamon. Cut in the cold, cubed butter until the mixture becomes crumbly.
6. Sprinkle the crumble mixture evenly over the pumpkin filling.

Baking

1. Bake for 45-50 minutes or until the topping is golden brown and the filling is set. Allow to cool before serving.

Notes

Serve warm topped with vanilla ice cream or whipped cream. Store in an airtight container in the refrigerator for up to three days. It can also be frozen for longer storage; wrap tightly.