Pumpkin Pie Crumble Recipe

If you’re on the hunt for a dessert that really captures the cozy vibes of fall with a satisfying twist, then you’re going to adore this Pumpkin Pie Crumble Recipe. It’s like pumpkin pie met a crisp, buttery crumble topping and they became best friends. Seriously, the way the smooth pumpkin filling contrasts with that crunchy, cinnamon-spiked crumble is absolute magic. Stick around because I’m about to share all the tips and secrets that make it my family’s go-to dessert every autumn (and beyond!).

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Ingredients You’ll Need

Each ingredient in this Pumpkin Pie Crumble Recipe has its role in delivering that warm, homey taste and perfect texture. I always recommend choosing quality canned pumpkin purée and fresh spices for the best flavor explosion.

• Pumpkin Purée: Canned pumpkin purée is convenient and gives consistent flavor—avoid pumpkin pie filling, which has added sugars and spices.
• Brown Sugar: Adds warmth and depth; I sometimes increase it for a sweeter outcome, but half a cup strikes a nice balance.
• Eggs: Help set the filling and give it that silky texture.
• Cinnamon: The heart of pumpkin spice—feel free to swap with a pumpkin pie spice blend if you want more spice variety.
• Ground Cloves and Ginger: These subtle spices round out the flavor; a little goes a long way, so use sparingly.
• Vanilla Extract: Adds a lovely mellow sweetness and rounds off the spices perfectly.
• Evaporated Milk: Makes the filling creamy without being too heavy—don’t replace this with regular milk for the same silky texture.
• Sea Salt: A pinch enhances all the flavors and balances the sweetness.
• Flour & Quick Oats: The base for the crumble topping; quick oats provide texture without making it too chewy.
• Butter: Melted to bind the crumble topping and add richness—add it gradually to get that perfect moist but crumbly topping.
• Chopped Pecans (optional): For a toasty crunch in the crumble—you can skip if you prefer nut-free.

Variations

I love suggesting little twists on this Pumpkin Pie Crumble Recipe because it’s perfect canvas for all sorts of changes. Once you get the base down, try playing with it to make it your own—my family has enjoyed a few spin-offs I’m happy to share.

• Gluten-Free Version: I swapped the flour and oats for gluten-free varieties and still got great texture and flavor—definitely try it if you need to avoid gluten.
• Extra Sweetness: When my guests have a sweet tooth, I increase the brown sugar in the filling by up to 1/3 cup—it’s a subtle difference but makes the dessert feel more decadent.
• Nut-Free Topping: If allergens are a concern, just omit the pecans or replace with sunflower seeds for crunch without nuts.
• Spice Swap: I sometimes use pumpkin pie spice instead of individual cinnamon, ginger, and cloves—for simplicity and a classic spice blend.

How to Make Pumpkin Pie Crumble Recipe

Step 1: Prepare the Pumpkin Filling

Start by preheating your oven to 375°F—you want it nice and ready for baking. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, cinnamon, cloves, ginger, vanilla extract, evaporated milk, and salt until everything’s thoroughly combined. I like to use a whisk to keep it smooth and lump-free. Once it’s ready, grease an 8×8 inch baking pan—this size gives you a thicker pumpkin layer, which I prefer, but a 9×9 will work if needed. Pour the filling in, smoothing it out gently, and pop it in the oven.

Step 2: Make the Crumble Topping

While the filling starts to bake, it’s time to prepare that heavenly crumble. Combine the flour, quick oats, brown sugar, cinnamon, vanilla extract, pecans if using, and a dash of sea salt in a bowl. Pour in half of the melted butter first and stir; then slowly add more butter just until the mixture is moist but still crumbly. You might not need all the butter, so go gradually. This part is where I discovered that adding butter slowly really helps keep the topping light and crunchy instead of soggy.

Step 3: Add the Topping and Finish Baking

After baking the pumpkin filling for about 20 minutes, it should be just set enough to hold up the crumble topping without sinking. Here’s a trick I learned: instead of dumping the crumble all at once, use your fingers to gently sprinkle and press the topping evenly over the filling. This helps the crumble stay in place while baking. Return the pan to the oven for another 25–35 minutes, until the topping turns golden brown and a toothpick inserted into the filling comes out clean.

Step 4: Cool and Serve

Patience is key here. You want to let your Pumpkin Pie Crumble cool for at least 3 to 4 hours to let that pumpkin layer fully set. I often chill it in the fridge to speed up this step—trust me, cutting it while warm results in a messy slice. Use a very sharp knife and wipe it between slices. Then, serve it up and watch your family go crazy for this fall classic!

How to Serve Pumpkin Pie Crumble Recipe

Garnishes

I love topping mine with a generous dollop of whipped cream, ideally lightly sweetened with a hint of cinnamon or vanilla. Sometimes I sprinkle toasted pecans on top for an extra layer of crunch. If you’re feeling adventurous, a drizzle of caramel sauce works wonders too. These garnishes brighten the dessert without overpowering that classic pumpkin flavor.

Side Dishes

This crumble stands beautifully on its own but pairs amazingly well with coffee or a warm chai latte for an afternoon treat. I’ve also served it after a hearty fall meal—think roasted turkey or glazed ham—with a side of lightly spiced apple cider to round out the season’s flavors.

Creative Ways to Present

For holiday gatherings, I’ve served this Pumpkin Pie Crumble Recipe in individual ramekins topped with a sprinkle of cinnamon sugar and a small cinnamon stick for garnish—makes it look extra festive. Another fun idea is to layer it with whipped cream and candied pecans in clear glass jars for a whimsical parfait twist that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and honestly, it tastes just as good the next day. The flavors have even mellowed and blended beautifully overnight. To keep the crumble crisp on top, I usually eat slices within 3-4 days.

Freezing

If you want to freeze it, wrap the whole pan tightly with plastic wrap and aluminum foil, then pop it in the freezer. When thawed, I recommend chilling overnight in the fridge before reheating to maintain the best texture. I’ve done this a few times, and the crumble topping keeps its charm if you reheat gently.

Reheating

To warm leftovers, I prefer baking covered with foil at 325°F for 15–20 minutes—or reheating individual slices in the microwave for 30–45 seconds. If you want to crisp up the crumble topping after microwaving, just pop the slice under the broiler for a minute or two, but watch it closely so it doesn’t burn.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Pie Crumble Recipe brings together the best of pumpkin pie and crumble topping into one irresistible dessert. When I first made it, I was stunned at how the topping held up without sinking and how easy it was to whip up with simple ingredients. Now, it’s practically a tradition in my house because everyone looks forward to it as much as I do. You’ll enjoy it whether you serve it for holiday dinners or cozy weeknight treats—give it a try, and I promise it’ll become a staple in your recipe lineup too!

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