Pumpkin Pie Crumble
This Pumpkin Pie Crumble is the perfect dessert for cozy fall evenings, topped with a crunchy crumble and served with ice cream or whipped cream.
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.