Easy Pumpkin Pie Crumble Recipe
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
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.