If you’re craving a cozy fall treat that’s as comforting as a hug, you’re going to adore this Pumpkin Pie Crumble Dessert Recipe. It combines the creamy, spiced pumpkin filling you love with a crunchy, buttery crumble topping that just takes things to the next level. I can’t tell you how many times this recipe has been a showstopper at my family gatherings—everyone ends up asking for seconds (and sometimes thirds). So grab your favorite baking pan and let’s get cozy in the kitchen!
Why You’ll Love This Recipe
- Rich Pumpkin Flavor: The filling is perfectly spiced and creamy, delivering all the autumn vibes in every bite.
- Crunchy Crumble Topping: The buttery oat topping adds that wonderful texture contrast you’ll crave again and again.
- Easy to Make: No pie crust fuss here—just stir, bake, crumble, and enjoy.
- Family Approved: This dessert is a guaranteed crowd-pleaser, perfect for holidays or weeknight treats.
Ingredients You’ll Need
The magic really comes from the blend of those classic pumpkin pie spices combined with a crumble topping that balances sweet and salty. When shopping, look for fresh spices if possible—they make a noticeable difference in flavor. Also, quality pumpkin purée will be your best friend here.
- Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie mix—this keeps the flavors fresh and lets you control the sweetness and spice.
- Brown Sugar: Adds deep molasses notes; packed tightly for accurate sweetness.
- Eggs: Help bind the pumpkin filling and give it that creamy texture.
- Cinnamon, Cloves, Ginger: The holy trinity of pumpkin spice flavor—the fresh the better!
- Vanilla Extract: A splash deepens the flavor complexity both in the filling and crumble.
- Evaporated Milk: Gives the filling its smooth, rich texture—classic and essential.
- Sea Salt: Balances sweetness and enhances all the flavor layers.
- Flour & Quick Oats: Build the crumbly, crunchy topping you’re going to adore.
- Butter: Melted butter binds the crumble together with richness and depth.
- Chopped Pecans (Optional): Adds an extra nutty crunch if you’re feeling fancy.
Variations
I love playing around with this Pumpkin Pie Crumble Dessert Recipe depending on the season and my pantry stash. Don’t be afraid to personalize it—the great thing is the recipe is forgiving and delicious no matter how you tweak it!
- More Spice: I sometimes swap the basic cinnamon, cloves, and ginger for pumpkin pie spice for convenience—it tastes just as comforting and saves some time.
- Gluten-Free: When I’ve had guests with gluten sensitivity, I swapped regular flour for a 1:1 gluten-free blend and used gluten-free quick oats. It worked like a charm with no loss of texture.
- Extra Sweet: For those like me who have a sweeter tooth, adding up to half a cup more brown sugar in the filling totally satisfies the craving without being too much.
- Nuts or No Nuts: Pecans are a favorite, but you can swap them for walnuts or skip them entirely.
How to Make Pumpkin Pie Crumble Dessert Recipe
Step 1: Prepare Your Oven and Pumpkin Filling
First things first—preheat your oven to 375°F. I always like to give the oven a good 10-15 minutes to reach temperature so my baking time is exact. Meanwhile, combine all the pumpkin filling ingredients in a bowl, stirring until smooth. Greasing your baking pan (I prefer 8×8 inches for a thicker pumpkin layer) ensures nothing sticks and makes cleanup easier.
Step 2: Bake the Pumpkin Filling
Pour your luscious pumpkin mixture into the prepared pan and pop it into the oven. After about 20 minutes, the filling should start to set but still be soft enough to hold the crumble on top. This timing really helps prevent your topping from sinking, so keep an eye on it!
Step 3: Make Your Crumble Topping
While the pumpkin bakes, stir together your crumble ingredients except for the butter. Add the melted butter little by little to get a moist yet crumbly texture. I discovered that adding too much butter makes the topping clump together, so go slow. If you like that perfect balance of crispy bits and soft crumbles, this step is crucial.
Step 4: Add Topping and Finish Baking
After 20 minutes of baking, carefully sprinkle the crumble topping evenly across the pumpkin. I’ve learned from experience that using your fingers to gently crumble and distribute the topping works best—it helps the crumble stay put instead of sinking or sliding off. Pop it back in the oven for about 25-35 minutes until the topping is golden and your toothpick test in the pumpkin layer comes out clean.
Step 5: Cool and Serve
Patience is key here—let the dessert cool for a good 3 to 4 hours so the pumpkin layer sets firmly. I often chill it in the fridge to speed this up, especially when hosting. It slices way cleaner that way, and the texture is just dreamy.
Pro Tips for Making Pumpkin Pie Crumble Dessert Recipe
- Use Fresh Spices: I find fresh cinnamon, cloves, and ginger really elevate the pumpkin flavor—don’t skip fresh if you can help it.
- Add Butter Gradually: Mixing the crumble topping with butter slowly helps you get a perfect crumbly texture without it turning soggy.
- Gentle Topping Application: Use your fingers to carefully crumble topping over filling so it clings well instead of sliding off.
- Chill for Cleaner Slices: Refrigerate at least a few hours or overnight for easier, neater cutting and the best texture.
How to Serve Pumpkin Pie Crumble Dessert Recipe
Garnishes
My go-to garnish is a generous dollop of whipped cream—its light sweetness balances the spices perfectly. Sometimes I sprinkle a little extra cinnamon or nutmeg on top for that extra cozy look (and flavor). For a crunchy contrast, a few toasted pecans on top are a nice finishing touch.
Side Dishes
If I’m serving this at a dinner party, I pair it with a cup of strong coffee or hot apple cider. The warm beverages complement the pumpkin spice beautifully and make the experience extra comforting.
Creative Ways to Present
For special occasions, I love serving this dessert in individual ramekins topped with a cinnamon stick and a sprig of rosemary for a rustic fall vibe. It makes it feel extra special and festive without much effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the dessert tightly with plastic wrap or foil and store it in the refrigerator. It keeps wonderfully for up to 4 days, and the flavors actually deepen after sitting overnight—if you can wait that long!
Freezing
I’ve frozen leftovers successfully by wrapping tightly with foil and then placing it in an airtight container. When you thaw in the fridge overnight, the texture is surprisingly well-preserved, especially the creamy pumpkin layer.
Reheating
For reheating, I pop individual slices in the microwave for about 30 seconds to warm the crumble without drying it out. If you want your topping crispy again, a quick blast in a toaster oven or under the broiler for a minute or two works wonders.
FAQs
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Can I make this Pumpkin Pie Crumble Dessert Recipe dairy-free?
Absolutely! Swap the evaporated milk for a canned coconut milk or a creamy non-dairy alternative and replace the butter in the crumble with coconut oil or a plant-based butter. The texture changes slightly but it still tastes delicious.
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Is this dessert sweeter or more tart?
This recipe leans towards a balanced sweetness with warm spice, not overly sugary. You can adjust sweetness by adding more brown sugar if you want it sweeter, but I love it as is because it feels more homemade and comforting.
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Can I substitute fresh pumpkin for canned purée?
You can, but fresh pumpkin purée can be more watery and less flavorful than canned, so you might need to cook it down to reduce moisture and intensify the flavor before using. For ease and consistency, canned pumpkin purée is my go-to.
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How do I prevent the crumble topping from sinking?
Timing is everything! Wait until the pumpkin filling is partially set (about 20 minutes in the oven) before adding your topping. Also, gently crumble it on with your fingers instead of dumping it on all at once—this helps it stick and stay on top while baking.
Final Thoughts
This Pumpkin Pie Crumble Dessert Recipe has become one of my all-time favorites because it’s not just tasty; it’s warm, inviting, and perfect for sharing. Whether it’s your first time tackling a pumpkin dessert or you’re looking for a spin on traditional pumpkin pie, this crumble delivers every time. Trust me, once you try it, it’ll be your new go-to when the leaves start changing and that pumpkin craving kicks in. So get baking, and enjoy every sweet, crumbly bite!
Print
Pumpkin Pie Crumble Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Pie Crumble is a deliciously spiced autumn dessert featuring a creamy pumpkin filling topped with a buttery, cinnamon-oat crumble. Perfectly balanced with warm spices and a crunchy topping, it’s great for cozy gatherings and holiday celebrations.
Ingredients
Filling:
- 1 can pumpkin purée (15 oz.)
- ½ cup brown sugar, packed (up to 1/3 cup more for added sweetness)
- 2 eggs, lightly beaten
- 1 ½ tsp cinnamon (or substitute with pumpkin pie spice)
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 tsp vanilla extract
- 1 can evaporated milk (12 oz.)
- ½ tsp sea salt
Topping:
- ¾ cup flour
- ¾ cup quick oats
- ½ cup butter, melted (start with half and add more as needed)
- ½ cup brown sugar
- 1 – 1½ tsp cinnamon
- 1 tsp vanilla extract
- ½ cup chopped pecans (optional)
- Dash of sea salt
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the pumpkin pie crumble.
- Mix Filling: In a bowl, combine all the filling ingredients—pumpkin purée, brown sugar, beaten eggs, cinnamon, cloves, ginger, vanilla extract, evaporated milk, and sea salt—and stir well until fully blended. Grease an 8×8-inch baking pan (or 9×9 as an alternative) to prevent sticking.
- Bake Filling: Pour the pumpkin filling mixture into the prepared pan and place it in the oven to begin baking.
- Prepare Topping: While the filling bakes, combine the flour, quick oats, brown sugar, cinnamon, vanilla extract, chopped pecans (if using), and sea salt in a bowl. Start mixing in half of the melted butter, then gradually add more until the mixture achieves a moist yet crumbly texture. You may not need all the butter.
- Add Topping: After about 20 minutes of baking, when the filling has set slightly and can support the crumble, evenly sprinkle the topping over the pumpkin layer. Use your fingers to lightly crumble and distribute the topping rather than dumping it all at once to keep it on top.
- Finish Baking: Continue baking the assembled dish for another 25–35 minutes or until the topping is golden brown and the pumpkin filling tests clean with a toothpick.
- Cool and Serve: Allow the pie to cool for optimal texture and easier slicing, ideally for 3–4 hours or chill it to speed up setting. Store leftovers in the refrigerator.
Notes
- The pumpkin layer is mildly sweet; increase brown sugar by up to ½ cup if a sweeter dessert is preferred.
- An 8×8-inch pan yields a thicker pumpkin layer, while a 9×9-inch pan produces a slightly thinner but more even layer. For doubling the recipe, use a 9×13-inch pan.
- Chill overnight and use a very sharp knife, wiping it between slices for cleaner cuts; the crumble topping can press down the pumpkin when slicing.
- You can substitute the cinnamon, cloves, and ginger with pumpkin pie spice if desired.
- For a gluten-free version, replace the flour and quick oats with a 1:1 gluten-free all-purpose flour blend and gluten-free quick oats.
Nutrition
- Serving Size: 1 piece (approx. 1/9 of recipe)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
