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Think crumble/crisp meets pumpkin pie in this simple, warm Pumpkin Pie Crumble. Only about 10 minutes or so of prep and a thick pumpkin layer topped with a buttery oat topping. Change up your favorite fall recipe for this version!
-Originally published November 2014. Updated November 2019-
This Pumpkin Crumble combines two of my favorite desserts: Pumpkin Pie and a Crisp/Crumble ( I looked up the difference between crisps and crumbles and while crisps normally have oats and crumbles do not, they are used pretty interchangeably these days.)
When you don't have to make a pie crust, you automatically make a pumpkin dessert that much easier. That's why this is my go-to for when I want pumpkin pie, but I want it very quickly and with minimal effort!
Why You Will Love This Pumpkin Pie Crumble:
- It only takes minutes to prep. Stir together the pumpkin layer ingredients and then stir together the crumble topping ingredients. Pour the pumpkin in the pan and then 20 minutes later add the crumble topping. It's such a breeze to make this pumpkin crumble!
- Rich creamy pumpkin layer topped with crumbly topping--divine! It's a crustless pumpkin pie with my favorite--a crispy oat topping.
- Can easily be made ahead of time. If you are trying to make a lot of dishes, then you can get this one done and out of the way a day in advance. I personally enjoy this recipe chilled so the pumpkin layer can set more before serving.
Recipe Ingredients:
For the Pumpkin Layer:
- pumpkin: make sure it is pumpkin purée and not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced. If you use that, it will be a bit much with the other ingredients.
- evaporated milk: not condensed milk--they are found in the same section in the grocery. This makes the pumpkin layer nice and creamy.
- eggs: 2 large eggs. Room temperature for best results.
- brown sugar: you can opt for light or dark, I use light. The brown sugar adds richness and flavor to the pumpkin pie crumble.
- vanilla: opt for extract if possible for richer flavor. Imitation vanilla is ok, but I prefer the real stuff.
- spices: Instead of pumpkin pie spice, I like a combination of cinnamon, ginger and cloves. You can add nutmeg as well if desired. I am not a huge fan of nutmeg overall. If preferred, you can use only pumpkin pie spice.
For the Crumble Topping:
- butter: unsalted is what I use. If you have salted, just omit the salt when adding the spices. Also, not sure why I put two butter sticks in this photo--you only need one.
- brown sugar: Light or dark will work in this pumpkin crumble recipe.
- quick oats: While rolled oats can be used, the quick oats hold the crumble layer together and blend in better.
- flour: All purpose flour. A 1:1 gluten free flour can be substituted.
- pecans: these are optional. You can omit these. Walnuts can be subbed if you prefer them.
Step-by-Step Instructions:
- Whisk together the pumpkin layer ingredients together until smooth. (steps 1-2)
- Pour mixture into a greased 8x8 inch baking pan. You can use a 9x9 inch pan, but the pumpkin layer will be thinner. (step 3)
- Bake for about 20-25 minutes before adding the crumble layer over top.
While the pumpkin layer is baking, combine the crumble layer ingredients starting with half of the butter. Slowly add more butter until moist but still crumbly. (steps 4-5)
After the pumpkin layer has baked for about 20-25 minutes and is set up a bit, very gently layer the crumble over top evenly.
Bake another 25-35 minutes or until golden brown and a toothpick pulls out of the pumpkin clean.
Remove from the oven and allow to cool until ready to serve.
Recipe Notes and Tips:
- I prefer to use an 8x8 inch pan when making this pumpkin crumble. I like the pumpkin layer to be nice and thick. I have made it in a 9x9 inch pan as well and that still works--the layers a bit more even. If doubling the recipe, use a 9x13 inch pan.
- I like a thick crumble layer, but you don't have to use it all. The crumble layer ingredient measurements are made to accommodate an 8 inch or 9 inch pan. If using an 8 inch pan, it may be more than enough for your liking. If so, no need to use it all!
- For easier cutting, chill overnight to allow the pumpkin to set. Use a very sharp knife and wipe it in between slices. The crumble part will press the pumpkin down a bit when slicing so it can end up a bit messier--still tastes amazing!
- If you prefer pumpkin pie spice, you can opt for that versus the varying spices I used in the recipe.
- If you are looking to make this gluten free, use a 1:1 all purpose gluten free flour and gluten free quick oats.
Other Pumpkin Recipes:
- Pumpkin Chip Banana Bread
- Pumpkin Pie Overnight Oats
- No Bake Caramel Apple Cheesecake
- No Bake Pumpkin Crumble Bars
- Pumpkin Ricotta Pasta Bake
- Cinnamon Streusel Pumpkin Coffee Cake
- Pumpkin Carrot Muffins
- Pumpkin Ricotta Pasta Bake
- Pumpkin Pie Baked Oatmeal
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Pumpkin Pie Crumble
Think crumble/crisp meets pumpkin pie in this simple, warm buttery Pumpkin Pie Crumble. Thick pumpkin layer topped with a buttery oat topping. Change up your favorite fall recipe for this version!
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Servings: 9
Calories: 334kcal
Ingredients
Filling:
- 2 cups pumpkin puree 1 15 oz. can or container
- ½ c. brown sugar, packed ⅓ cup more for added sweetness*
- 2 eggs lightly beaten
- 1 ½ tsp. cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 tsp. vanilla extract
- 1 can evaporated milk (12 oz.)
- ¼ teaspoon sea salt
Topping:
- ¾ c flour
- ¾ c quick oats
- ½ cup butter, melted
- ½ cup brown sugar
- 1-2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ c chopped pecans (optional)
- Dash of sea salt
Instructions
- Preheat oven to 375°
- Combine all pie filling ingredients and stir well. Grease an 8x8 baking pan. (9x9 will work as well, the pumpkin layer will be thinner though.)
- Pour filling into pan and place in oven to bake.
- While filling is baking, combine and stir topping ingredients together but start with only half of the butter. Slowly add in more until a moist, but still crumbly texture. You may not need all the butter.
- After about 20 minutes, the filling should set a bit and be able to hold up the crumble topping. Evenly cover the filling with the topping. (NOTE: You really want this to stay on top of the filling as much as possible. In order to do so, it helps to use fingers to lightly crumble and distribute it all rather than spooning all of it in one big dump. )
- Bake for another 25-35 minutes or until the topping is a golden brown. Test the pumpkin filling with a toothpick as well. If it comes out clean, then it’s ready!
- Let cool slightly before serving. Store in the refrigerator.
Notes
- *The pumpkin layer is not super sweet. If a sweeter dessert is what you desire, add an extra ⅓ cup brown sugar and up to ½ cup if wanted.
- prefer to use an 8x8 inch pan when making this pumpkin crumble. I like the pumpkin layer to be nice and thick. I have made it in a 9x9 inch pan as well and that still works--the layers a bit more even. If doubling the recipe, a 9x13 inch baking dish will work.
- I like a thick crumble layer, but you don't have to use it all. The crumble layer ingredient measurements are made to accommodate an 8 inch or 9 inch pan. If using an 8 inch pan, it may be more than enough for your liking. If so, no need to use it all!
- For easier cutting, chill overnight to allow the pumpkin to set. Use a very sharp knife and wipe it in between slices. The crumble part will press the pumpkin down a bit when slicing so it can end up a bit messier--still tastes amazing!
- If you prefer pumpkin pie spice, you can opt for that versus the varying spices I used in the recipe.
- If you are looking to make this gluten free, use a 1:1 all purpose gluten free flour and gluten free quick oats.
Nutrition
Calories: 334kcal | Carbohydrates: 47g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 149mg | Potassium: 307mg | Fiber: 3g | Sugar: 31g | Vitamin A: 8909IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 2mg
Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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Paige says
What consistency am I looking for at the 20 minute mark when I'm supposed to add the crumble? A slight wobble?
Lorie says
Hi! Yes, a slight wobble is a good way to put it. The edges usually solidify first. As long as it’s not super thin you are good!!
Kay says
Hello! Does this freeze well? I was hoping to get a few jobs done ahead of time 🙂
Lorie says
Hi! You can freeze this, yes! I would double top it with foil and make sure it is super air tight!
Kay says
Thank you Lorie!
Lorie says
You bet! Happy Thanksgiving!
Jamie says
Can you use regular old fashioned oats instead of "quick oats?"
Lorie says
Hi! You can. The texture will be different but they should work fine!
MarySC says
Everyone loved this and agreed we should have it for Thanksgiving instead of pumpkin pie or cheesecake… high praise indeed!
Lorie says
So so happy to hear this!!! I have made this every year the past 4 years and it never disappoints. Happy Thanksgiving!
HD says
Would a ceramic baking dish work with this recipe instead of a baking pan?
Lorie says
Hi! Yes, you should be fine!
Nicky says
Love it!! Thank you, will definitely make this again
Lorie says
Thanks so so much Nicky! We just had it for Thanksgiving too!
Jen says
This was amazing. So easy and delish. Thank you!
Lorie says
So happy you enjoyed it, Jen. Thanks!
Tiffany says
Oh my these were delicious!!! Just made and everyone loved them! I believe they are better than pie!! Can I double this? Thank you for sharing.
Tiffany
Phlanx's Marketing Specialist
Lorie says
Hi! So happy it was such a hit! We love this as well. If you double it, a 9x13 inch pan should be great for this!
Liz says
Well isn't this the perfect treat for fall! Bring on the pumpkin!!!!
Lorie says
Aaaamen!
Natalie says
Hi! I can't wait to try this - it looks and sounds amazing! I was wondering whether you can reheat it once cooked and cooked? And the best way of doing this?
Thanks!
Lorie says
Hi Natalie! I have reheated it. I need to add those details to the recipe so thanks for bringing that to my attention. I pop it in the oven at 350 degrees and bake it for about 10-20 minutes or until it’s warmed up a bit. If you are concerned about the top drying out, you can drizzle a bit of melted butter over top and that helps. Hope you love this one, I make it every year!!
Yolanda says
You are so smart! I am in love with this recipe. I love making crumble as I can never be bothered with pie crust, but I never thought of making a pumpkin crumble. I am seriously sold and can't wait to whip this up! Thanks 🙂
Lorie says
It's been a hit at our holiday gatherings the past couple years, hope it becomes one of yours as well! Thanks Yolanda!