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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 8×8 inch baking pan. You can use a 9×9 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 8×8 inch pan when making this pumpkin crumble. I like the pumpkin layer to be nice and thick. I have made it in a 9×9 inch pan as well and that still works–the layers a bit more even. If doubling the recipe, use a 9×13 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!
Ingredients
Filling:
- 2 cups pumpkin puree, 1 15 oz. can or container
- 1/2 c. brown sugar, packed, 1/3 cup more for added sweetness*
- 2 eggs, lightly beaten
- 1 1/2 tsp. cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp. vanilla extract
- 1 can evaporated milk (12 oz.)
- 1/4 tsp sea salt
Topping:
- 3/4 c flour
- 3/4 c quick oats
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1-2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 c chopped pecans (optional)
- Dash of sea salt
Instructions
- Preheat oven to 375°
- Combine all pie filling ingredients and stir well. Grease an 8×8 baking pan. (9×9 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.
Video
Notes
- *The pumpkin layer is not super sweet. If a sweeter dessert is what you desire, add an extra 1/3 cup brown sugar and up to 1/2 cup if wanted.
- prefer to use an 8×8 inch pan when making this pumpkin crumble. I like the pumpkin layer to be nice and thick. I have made it in a 9×9 inch pan as well and that still works–the layers a bit more even. If doubling the recipe, a 9×13 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!
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- 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.
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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I cannot eat or digest milk. Coconut cream isn’t an option either. Do you know any hacks for a dairy free evaporated milk substitute? Almond milk creamer? Adding a thickner?? THANKS
Hi! Could you tolerate a lactose free evaporated milk? Nestle makes one. I have also seen an oat milk evaporated milk, but I imagine it can get pricy.
I also found that you can make your own evaporated almond milk using the following instructions:
How to Substitute: Just as you do with regular fresh milk, cook the dairy-free milk on the stovetop until it has reduced by about 60%. To make the equivalent of a 12 ounce can of evaporated milk, simmer a quart of non-dairy milk or 32 ounces, until it reduces to about 12..
Hope this helps!
Great alternative to pumpkin pie! Especially if you love a good crumble, as my husband does. =0) My pumpkin base was a bit loose, even after letting it sit for several hours on a cold counter, but I did put back in the oven to reheat because we wanted it warm with a scoop of ice cream. Annnnnd…it was heavenly!…even if it was a little loose. Almost think I should have used 3 eggs. At any rate, a keeper, and I think I’ll be making this again in a few weeks for Thanksgiving – great job!
Thanks for sharing, Brigit! Did you chill the dish at all in the refrigerator to help the pumpkin set a bit? That typically helps too!