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Pumpkin Pie Crumble

A delightful twist on classic pumpkin pie featuring a buttery crumble topping for added texture and flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pumpkin Filling
  • 15 oz 1 can (15 oz) pure pumpkin puree
  • 3/4 cup granulated white sugar
  • 2 large large eggs
  • 1 cup evaporated milk (one small 12 oz can)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
For the Crumble Topping
  • 3/4 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
Optional but Recommended
  • Whipped cream or vanilla ice cream for serving
  • A pinch of flaky sea salt on top of the crumble before baking

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x9 inch square or similar-sized round dish with butter or non-stick spray.
Make the Pumpkin Filling
  1. In a large bowl, beat the eggs lightly. Add the pumpkin puree and evaporated milk. Whisk until smooth, then add spices, vanilla, salt, and sugar. Mix until uniform and thick.
  2. Pour the filling into the greased baking dish and spread it evenly.
Build the Crumble Topping
  1. In a separate bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes and mix until crumbly.
Add the Crumble and Bake
  1. Spread the crumble topping over the pumpkin filling. Optionally, add a pinch of flaky sea salt.
  2. Bake in the preheated oven for 40 to 45 minutes until the crumble is golden brown and the filling is set.
Cool and Serve
  1. Let the dessert cool for 20 to 30 minutes before serving. Enjoy warm with ice cream or whipped cream.

Notes

For optimal results, use cold butter to create a crumbly topping. Let it rest before serving for the best texture. Can be made ahead and refrigerated. Store leftovers for up to 4 days.