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Pumpkin Pie Crumble

A delightful twist on traditional pumpkin pie featuring a creamy pumpkin filling topped with a buttery crumble, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.