If you’ve ever wished your pumpkin pie had a crunchy, buttery topping and skipped the fuss of a crust, this is your new go-to. The Pumpkin Crumble brings together everything you love about a classic crisp with the rich, spiced filling of a pumpkin pie — and it comes together with barely any effort. About ten minutes of hands-on prep, a little patience while it bakes, and you’re done. Serve it warm by the spoonful or chill it overnight for clean slices. Either way, it’s a crowd-pleaser.
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Why We Love This Pumpkin Pie Crumble Recipe
This recipe comes together in no time. You simply mix the pumpkin filling and prepare the crumb topping, and it’s ready for the oven—no complicated steps involved.
The combination is irresistible: a smooth, velvety pumpkin base paired with a golden, crunchy oat topping. Think of it as a crust-free pumpkin pie with an extra layer of texture that makes every bite stand out. It’s an easy dessert that feels special enough for any holiday table.
It’s also a great make-ahead option. If you’re juggling multiple dishes, you can prepare this a day early and keep it chilled. In fact, letting it rest in the fridge helps the pumpkin layer firm up beautifully, making it even better when served.
This dessert has been a staple in our home for years, and it never fails to impress. I hope it becomes a favorite in your kitchen too!
Ingredient Notes
For the Pumpkin Filling
- Pumpkin purée — Not pumpkin pie filling. Purée is plain; filling is pre-sweetened and spiced, and using it here would throw off the whole balance.
- Evaporated milk — Different from sweetened condensed milk, which is much thicker and sweeter. Evaporated milk gives the filling a smooth, creamy texture.
- 2 large eggs — Let them come to room temperature before mixing for the best result.
- Light brown sugar — Dark brown works too if that’s what you have; it just adds a slightly deeper molasses flavor.
- Warm spices — A combination of cinnamon, ginger, and cloves works beautifully. Add nutmeg if you like it. Pumpkin pie spice is a perfectly fine substitute if you prefer to keep things simple.
For the Oat Crumble Topping
- Unsalted melted butter — If you only have salted butter, just cut back on or skip any added salt in the topping.
- Quick oats — These bind the crumble together better than old-fashioned rolled oats, which tend to stay chewier and more separate.
- All-purpose flour — A 1:1 gluten-free flour substitute works just as well here.
- Pecans (optional) — Totally skippable if nuts are a concern. Walnuts make a good swap if you prefer them.
How to Make It
Step 1: Place all the pumpkin layer ingredients into a mixing bowl.
Step 2: Whisk everything together until the mixture is smooth and well-blended.
Step 3: Transfer the mixture into a greased 8×8-inch baking dish. (You can use a 9-inch pan if needed, but the pumpkin layer will be thinner. An 8–9 inch round pan or cast iron skillet also works.) Bake for 20–25 minutes before adding the topping.
Step 4: While the pumpkin layer is in the oven, start preparing the crumble topping. Combine the ingredients in a separate bowl, beginning with half of the butter.
Step 5: Gradually mix in more butter until the mixture becomes slightly moist but still has a crumbly texture.
Step 6: Once the pumpkin layer has baked for 20–25 minutes and has begun to set, take it out of the oven.
Step 7: Evenly sprinkle the oat crumble over the partially baked pumpkin layer.
Step 8: Return the dish to the oven and bake for another 25–35 minutes, or until the top is golden brown and a toothpick inserted into the pumpkin layer comes out clean. Let it cool before serving. For best results, allow it to sit at room temperature for a few hours or chill it so the pumpkin layer firms up. Serve with ice cream or pumpkin spice whipped cream if desired. (Chilling helps it slice neatly like a pie, while serving it warm gives it a softer, scoopable texture like a crisp.)
A Few Helpful Tips
- Pan size matters. An 8×8 gives you a nicely thick pumpkin layer. A 9×9 still works and makes the layers a bit more even. Going larger starts to thin the filling too much. If you’re doubling the recipe, use a 9×13.
- You don’t have to use all the crumble. The topping recipe is generous. If you feel like there’s more than you want, just hold some back — there’s no rule that says every last crumb has to go on top.
- Slicing cleanly takes a sharp knife. Because of the crumbly topping, slices can get a bit messy. Wipe your knife between cuts and don’t stress about it. This is a rustic dessert — it’s supposed to look a little imperfect.
- Warm or cold, it’s great. Spoon it out warm like a crisp, or slice it chilled like a crustless pie. Both are completely valid ways to enjoy it.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 4–5 days. It’s good eaten cold, at room temperature, or gently warmed. To freeze, let the crumble cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin purée?
It’s best not to. Pumpkin pie filling already contains sugar and spices, so using it alongside the recipe’s own sweeteners and spices results in something overly sweet and overseasoned. Stick to plain purée for the right balance.
Can I make this ahead of time?
Yes — and honestly, it’s better that way. Making it the day before allows the pumpkin layer to fully set in the fridge, which means cleaner slices and a more cohesive texture. Just cover it tightly and refrigerate overnight.
Can this be made gluten-free?
Absolutely. Swap in a 1:1 gluten-free all-purpose flour and use certified gluten-free quick oats. Everything else in the recipe is naturally gluten-free.
What if I don’t have quick oats?
Old-fashioned rolled oats will work in a pinch, but the crumble topping won’t hold together quite as well. Quick oats are finer and blend into the topping more evenly, giving you that classic crumble texture.
How do I know when it’s done baking?
The topping should be a deep golden brown, and a toothpick or skewer inserted into the pumpkin filling should come out clean (or with just a few moist crumbs). The filling will also look set and not jiggly in the center.
Can I double the recipe?
Yes. Use a 9×13 inch baking pan and keep an eye on bake times — you may need a few extra minutes on each baking stage since the larger volume takes longer to set.
Easy Pumpkin Pie Crumble Recipe
Ingredients
Pumpkin Filling
- 1 can (15 oz) Pumpkin purée Not pumpkin pie filling
- 1 can (12 oz) Evaporated milk
- 2 Eggs
- ¾ cup Light brown sugar Packed; dark brown sugar works too
- 1 tsp Cinnamon
- ½ cup Ground ginger
- ¼ tsp Ground cloves/4
- 1 tsp Salt
Oat Crumble Topping
- ½ cup Unsalted butter Melted; use salted and reduce added salt if needed
- 1 cup Quick oats Old-fashioned oats can be substituted but won't bind as well
- ¾ cup All-purpose flour 1:1 gluten-free flour works as a sub
- ½ cup Light brown sugar Packed
- ¼ tsp Salt
- ½ cup Pecans Optional; chopped walnuts work too
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.2. In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, brown sugar, cinnamon, ginger, cloves, and salt until completely smooth.3. Pour the pumpkin filling into the prepared pan and spread it into an even layer.4. Bake the filling for 20–25 minutes, until the edges begin to set but the center is still slightly soft.5. While the filling bakes, make the crumble topping. In a medium bowl, combine the oats, flour, brown sugar, cinnamon, salt, and pecans if using. Drizzle in half the melted butter and stir, then continue adding butter a little at a time until the mixture is moist and clumping but still crumbly.6. Remove the partially baked pumpkin layer from the oven and gently sprinkle the crumble topping over it in an even layer.7. Return the pan to the oven and bake for another 25–35 minutes, until the topping is deep golden brown and a toothpick inserted into the center comes out clean.8. Remove from the oven and allow to cool at room temperature for several hours, or refrigerate overnight for firmer slices. Serve warm by the spoonful or chilled in slices, topped with vanilla ice cream or whipped cream.
Notes
- Pan size: An 8×8 gives the thickest pumpkin layer. A 9×9 also works with slightly thinner layers. Do not use a larger pan — it spreads the filling too thin. Double the recipe for a 9×13 pan.
- Crumble amount: The topping recipe is generous. If it feels like too much for your pan, hold some back — no need to use every last bit.
- Make-ahead tip: This dessert is even better the next day. Refrigerate overnight and the pumpkin layer sets up like a sliceable pie.
- Gluten-free option: Use a 1:1 gluten-free all-purpose flour and certified gluten-free quick oats.
- Spice swap: Pumpkin pie spice can replace the individual spices — use about 1½ teaspoons total.
- Storage: Store covered in the refrigerator for up to 4–5 days. Freeze in an airtight container for up to 3 months; thaw overnight in the fridge before serving.
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 and should only be used as an approximation.Shop This Post:
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Baking Pan, 8×8 Inch
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