There’s something incredibly comforting about the smell of pumpkin pie filling the kitchen, especially as the cooler weather sets in. For years, I’ve always made a classic pumpkin pie, but then I stumbled upon this Pumpkin Pie Crumble recipe, and it quickly became a family favorite. It’s like a hybrid between a pie and a crisp, offering that cozy pumpkin flavor but with an extra crunchy oat topping.
I remember the first time I made this, it was for a fall family gathering. We had a house full of people, and I wanted to bring something new to the table, something that would impress everyone but wouldn’t keep me tied up in the kitchen all day. This recipe was perfect. It’s simple, but the combination of the creamy pumpkin filling and the buttery crumble topping is so satisfying. Needless to say, it was a hit! Now, whenever the leaves start to change, this dish is requested on repeat by my husband and kids.
If you’re looking for a dessert that’s just as comforting as pie but with a bit of a twist, this Pumpkin Pie Crumble might just be the one for you. It’s great for holiday gatherings or just a cozy night at home. Plus, it’s even better served with a scoop of vanilla ice cream or a big dollop of whipped cream on top. Give it a try – I promise it’ll become a staple in your home too!
Making Pumpkin Pie Crumble
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Ingredients
- 2 cans (15 oz) pumpkin puree
- 2 1/2 tsp pumpkin pie spice
- 3/4 cup granulated sugar
- 3 large eggs, lightly beaten
- 1/2 tsp salt
- 2 cups heavy cream or half and half
- 2 tsp pure vanilla extract
- 3/4 cup light brown sugar
- 1/4 cup all-purpose flour
Topping
- 1 cup oats (quick-cooking or old-fashioned)
- 1 tsp pumpkin pie spice or cinnamon
- 1 cup packed brown sugar (light or dark)
- 1/2 cup cold salted butter, cubed
- 3/4 cup all-purpose flour
- Vanilla ice cream or whipped cream for serving
Directions
Preheat the oven to 350°F and lightly grease a 13 x 9-inch baking dish with butter or nonstick spray.
In a large mixing bowl, combine the pumpkin puree, heavy cream, granulated sugar, brown sugar, pumpkin pie spice, salt, eggs, vanilla, and flour. Beat the mixture with an electric mixer on medium speed for 1-2 minutes until everything is thoroughly blended.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly across the bottom.
To make the crumble topping, stir together the oats, brown sugar, flour, and pumpkin pie spice in a separate bowl. Add in the cubed butter, and use a pastry blender or two forks to cut the butter into the mixture until you get a crumbly texture.
Sprinkle the crumble mixture evenly over the pumpkin filling.
Bake the crumble for 40-50 minutes, or until the filling is set and only slightly jiggles when you move the dish.
Remove from the oven and allow it to cool for 20-30 minutes. Serve warm, and don’t forget to add a generous scoop of vanilla ice cream or whipped cream on top for the ultimate dessert experience!
Storing Suggestion
Store any leftover Pumpkin Pie Crumble in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply warm it up in the microwave or oven. This dessert tastes even better the next day as the flavors meld together.
Cooking Tips
If you want to add some extra flavor, try mixing chopped pecans or walnuts into the crumble topping. Also, using a mixture of light and dark brown sugar in the topping will give a richer caramel-like flavor. For a more traditional flavor, you can substitute pumpkin pie spice with just cinnamon and nutmeg.
Serving Suggestions
For a complete dessert experience, serve this Pumpkin Pie Crumble with a scoop of vanilla ice cream or a dollop of whipped cream. You can also add a drizzle of caramel sauce for an extra indulgent touch. Pair it with a cup of hot coffee or spiced apple cider to make the meal even more cozy and delicious.
Ingredient Substitutions
If you’re out of pumpkin pie spice, you can create your own blend by combining cinnamon, nutmeg, ginger, and a pinch of cloves. If you prefer a lighter version, swap out the heavy cream for half-and-half or even whole milk, though the texture might be slightly different.
Seasonal Variations
While this recipe is a fall favorite, you can easily adapt it to other seasons by using sweet potato puree in place of the pumpkin. In spring, try a rhubarb crumble topping for a tart twist. Or, for a summer variation, substitute the pumpkin with mashed bananas and add some fresh berries to the topping.
Allergen Information
This recipe contains dairy (butter and cream) and gluten (flour and oats). To make it gluten-free, you can use a 1:1 gluten-free flour substitute and certified gluten-free oats. For a dairy-free version, substitute the heavy cream with coconut milk or almond milk and use a plant-based butter alternative.
FAQ
Can I make Pumpkin Pie Crumble in advance?
Yes, you can prepare the pumpkin filling and the crumble topping in advance. Store them separately in the refrigerator for up to 24 hours. When you’re ready to bake, just assemble and bake as instructed.
Can I freeze Pumpkin Pie Crumble?
Yes, you can freeze this crumble before or after baking. To freeze before baking, assemble the dish and cover it tightly with plastic wrap and aluminum foil. When you’re ready, bake it straight from the freezer, adding an extra 15 minutes to the bake time.
How do I know when the Pumpkin Pie Crumble is done?
The crumble is done when the filling is mostly set with just a slight jiggle in the center. The topping should be golden and crispy. If the center is still too loose, bake it for an additional 5-10 minutes and check again.
What can I use if I don’t have a pastry blender?
If you don’t have a pastry blender, you can use two forks or even your hands to work the butter into the dry ingredients for the crumble topping. The goal is to get a crumbly texture, so don’t overmix.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned. Just make sure it’s well-drained, as fresh pumpkin puree tends to be more watery. Roasting the pumpkin beforehand can enhance the flavor.
Can I make this recipe dairy-free?
Yes, you can make this recipe dairy-free by substituting the heavy cream with coconut milk or almond milk and using a plant-based butter alternative for the crumble topping.
Pumpkin Pie Crumble
Ingredients
- 2 cans pumpkin puree 15 oz each
- 2 1/2 tsp pumpkin pie spice
- 3/4 cup granulated sugar
- 3 large eggs lightly beaten
- 1/2 tsp salt
- 2 cups heavy cream or half and half
- 2 tsp pure vanilla extract
- 3/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1 cup oats quick-cooking or old-fashioned
- 1 tsp pumpkin pie spice or cinnamon
- 1 cup packed brown sugar light or dark
- 1/2 cup cold salted butter cubed
- 3/4 cup all-purpose flour
- vanilla ice cream or whipped cream for serving
Instructions
- Preheat your oven to 350°F and grease a 13 x 9-inch baking dish with butter. Set aside.
- In a large bowl, combine the pumpkin puree, heavy cream, sugars, flour, pumpkin pie spice, salt, eggs, and vanilla using an electric mixer. Beat for about 1-2 minutes, just until well-mixed. Pour this mixture into the prepared baking dish and spread it evenly.
- For the topping, mix together the oats, brown sugar, and flour in a separate bowl. Cut in the cold butter using a pastry blender, two knives, or your mixer on low speed, until the mixture has a crumbly, pea-sized texture. Sprinkle the topping evenly over the pumpkin filling.
- Bake for 40-50 minutes or until the center is mostly set, with just a slight jiggle when you gently shake the pan.
- Let the pie sit for 20-30 minutes before serving. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
