Think crumble/crisp meets pumpkin pie in this simple, warm Pumpkin Pie Crumble. 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-
Pumpkin Crumble: Where pumpkin pie meets crisp!
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.)
I love Pumpkin Pie but I typically just scrape out the filling as I am not a big crust fan. I do, however, love a good crumbly topping on a crisp.
In fact, I would be happy without the fruit part and just the topping at times!
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!
Think thick, pumpkin pie base and a crisp, buttery topping--seriously, the best of both worlds in my opinion!
The real kicker is deciding whether you are supposed to eat it with whipped cream or a big scoop of vanilla ice cream. When in doubt, both, right?!
Hoping your Thanksgiving is full of happiness, love, family, friends and plenty of food. And gratitude, of course!
Notes and Pro-Tips:
- I typically use an 8x8 inch pan when making this pumpkin crumble. I prefer 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.
- You really need a solid 20-25 minutes before you add the crumble topping or it will sink to the bottom of the pan. Consider yourself warned!
- Once I ran out of brown sugar and made this entire recipe using only white sugar. It still turned out ok. I much prefer the brown sugar and the richness of it, but if you do find yourself in a pinch, you have options!
- 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 oats. That should have you covered!
Check out these other amazing pumpkin and fall recipes:
- Pumpkin Chip Banana Bread
- Pumpkin Pie Overnight Oats
- No Bake Caramel Apple Cheesecake
- No Bake Pumpkin Crumble Bars
- Pumpkin Ricotta Pasta Bake
- Cranberry Pecan Sweet Potato Bites
- Pumpkin Carrot Muffins
- Pumpkin Ricotta Pasta Bake
- Dairy Free Pumpkin Pie Mousse Cups with Pecan Crust
- Pumpkin Pie Baked Oatmeal
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Pumpkin Pie Crumble
Ingredients
Filling:
- 2 cups pumpkin puree 1 15 oz. can or container
- ½ c. brown sugar, packed
- 2 eggs lightly beaten
- 1 ½ tsp. cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 tsp. vanilla extract
- 1 can evaporated milk (12 oz.)
- Dash of sea salt
Topping:
- ¾ c flour
- ¾ c quick oats
- ½ cup butter, melted
- ½ cup brown sugar
- 1-2 tsp cinnamon
- 1 tsp 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 for about an hour before serving. Store in the refrigerator.
Notes
- I typically use an 8x8 inch pan when making this pumpkin crumble. I prefer 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.
- You really need a solid 20-25 minutes before you add the crumble topping or it will sink to the bottom of the pan. Consider yourself warned!
- If you are looking to make this gluten free, use a 1:1 all purpose gluten free flour and gluten free oats. That should have you covered!
Love it!! Thank you, will definitely make this again
Thanks so so much Nicky! We just had it for Thanksgiving too!
This was amazing. So easy and delish. Thank you!
So happy you enjoyed it, Jen. Thanks!
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
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!
Well isn't this the perfect treat for fall! Bring on the pumpkin!!!!
Aaaamen!
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!
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!!
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 🙂
It's been a hit at our holiday gatherings the past couple years, hope it becomes one of yours as well! Thanks Yolanda!