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
Scale
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
