Description
This Pumpkin Pie Crumble is a comforting and delicious dessert featuring a smooth pumpkin filling topped with a buttery, cinnamon-spiced crumble. Perfect for fall gatherings or a cozy treat, it combines classic pumpkin pie flavors with a crunchy oat and pecan topping for added texture and sweetness. Easy to make and sure to impress with its balance of spice and creaminess.
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 pumpkin pie spice as an alternative)
- 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 for texture adjustment)
- ½ cup brown sugar
- 1 – 1½ tsp cinnamon
- 1 tsp vanilla extract
- ½ cup chopped pecans (optional)
- Dash of sea salt
Instructions
- Preheat Oven: Set your oven to 375°F to prepare for baking the pumpkin pie crumble.
- Prepare Filling: In a bowl, combine all the pie filling ingredients—pumpkin purée, brown sugar, eggs, cinnamon, cloves, ginger, vanilla extract, evaporated milk, and sea salt. Mix thoroughly until well blended. Grease an 8×8 inch baking pan (a 9×9 works as well but yields a thinner pumpkin layer).
- Bake Filling: Pour the pumpkin filling mixture evenly into the greased pan and place it in the preheated oven to bake.
- Make Topping: While the filling bakes, combine flour, quick oats, brown sugar, cinnamon, vanilla extract, sea salt, and half of the melted butter in a separate bowl. Stir well and gradually add more melted butter as needed to create a moist but crumbly texture. You may not need all the butter.
- Add Topping: After about 20 minutes of baking, the pumpkin filling should begin to set. Carefully spread the crumble topping evenly over the filling. For best results, crumble the topping with your fingers to distribute it lightly and avoid dumping it all at once, helping it stay on top.
- Finish Baking: Return the pan to the oven and bake for an additional 25-35 minutes until the topping turns a golden brown and a toothpick inserted into the pumpkin layer comes out clean.
- Cool and Serve: Allow the pie to cool at room temperature before serving. For best texture and easier slicing, chill the pumpkin pie crumble in the refrigerator for 3-4 hours or overnight to let the filling fully set. Store leftovers refrigerated.
Notes
- The pumpkin layer has a mild sweetness; add an extra 1/3 cup to 1/2 cup brown sugar if you prefer a sweeter dessert.
- An 8×8 inch pan gives a thicker pumpkin layer, while a 9×9 inch pan produces slightly thinner, more even layers. For doubling the recipe, a 9×13 inch pan works well.
- To cut the pie easily, use a very sharp knife and wipe it clean between slices. The crumble topping may press down the pumpkin layer and cause some messiness, but the taste remains excellent.
- For a simplified spice blend, you can substitute the cinnamon, cloves, and ginger with pumpkin pie spice.
- To make this recipe gluten-free, replace the flour and quick oats with a 1:1 gluten-free all-purpose flour and gluten-free quick oats.
Nutrition
- Serving Size: 1 piece (approximately 1/9 of recipe)
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
