Pumpkin Pie Crumble

 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-

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 Pumpkin Pie Crumble:

• It only takes minutes to prep.
• Rich creamy pumpkin layer topped with crumbly topping--divine!
• A perfect fall dessert.
• Perfect combo of pie and crumble!

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.
• 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.
• You really need a solid 20-25 minutes before you add the crumble topping or it will sink to the bottom of the pan. A little bit may still sink in slightly, but that is always delicious as well!
• 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!

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
• 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!

5 from 14 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

50 minutes

Total Time: 55 minutes

Servings: 9

Calories: 334kcal

Author: Lorie Yarro

Ingredients 

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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 teaspoon ground cloves
• ▢ ¼ teaspoon 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 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

• 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!

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

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