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Pumpkin Pie Crumble Recipe

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A delightful Pumpkin Pie Crumble recipe combining the rich, spiced pumpkin filling of a classic pie with a buttery, crunchy oat and pecan crumble topping. Perfect for fall gatherings, this dessert is baked to golden perfection and offers a comforting balance of sweet and spicy flavors.

Ingredients

Pie Filling

  • 1 can pumpkin purée (15 oz.)
  • ½ cup brown sugar, packed (up to 1/3 cup more for added sweetness)
  • 2 eggs, lightly beaten
  • 1 ½ tsp cinnamon (or substitute pumpkin pie spice)
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 1 tsp vanilla bean paste
  • 1 can evaporated milk (12 oz.)
  • ½ tsp sea salt

Crumble Topping

  • ¾ cup flour
  • ¾ cup quick oats
  • ½ cup butter, melted (start with ¼ cup, add more as needed)
  • ½ cup brown sugar
  • 1 - 1½ tsp cinnamon
  • 1 tsp vanilla bean paste
  • ½ cup chopped pecans (optional)
  • Dash of sea salt

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pumpkin pie crumble.
  2. Mix Pie Filling: In a large bowl, combine the pumpkin purée, brown sugar, lightly beaten eggs, cinnamon, ground cloves, ground ginger, vanilla bean paste, evaporated milk, and sea salt. Stir well to create a smooth filling.
  3. Prepare Baking Pan: Grease an 8x8 inch baking pan (a 9x9 inch pan is also acceptable but will result in a thinner pumpkin layer). Pour the pumpkin filling evenly into the pan.
  4. Bake Filling: Place the pan in the preheated oven and bake the filling for about 20 minutes. This allows the filling to set slightly before adding the topping.
  5. Make Crumble Topping: While the filling is baking, combine the flour, quick oats, brown sugar, cinnamon, vanilla bean paste, chopped pecans (if using), and a dash of sea salt in a bowl. Start by adding half of the melted butter and mix. Gradually add more butter until the topping is moist but still crumbly. You may not need all the butter.
  6. Apply Topping: After the initial 20 minutes of baking, remove the pan and evenly sprinkle the crumble topping over the set pumpkin filling. Use your fingers to gently crumble and distribute the topping evenly to help it stick well.
  7. Bake Finished Crumble: Return the pan to the oven and bake for an additional 25-35 minutes or until the topping is golden brown and the pumpkin filling is set (test with a toothpick; it should come out clean).
  8. Cool and Serve: Remove from the oven and allow the pumpkin pie crumble to cool. For best results, cool for 3-4 hours or chill in the refrigerator to let the filling set firmly for easier cutting and serving.

Notes

  • Using a 9x9 inch pan will produce a thinner pumpkin layer but still works well.
  • Adjust the brown sugar in the filling to your desired sweetness, adding up to 1/3 cup more if preferred.
  • For best topping texture, add melted butter gradually until the mixture is crumbly but moist.
  • Use your fingers to apply the crumble topping gently to help it cling to the pumpkin filling.
  • Chilling the pie after baking speeds up setting and makes slicing easier.
  • Optional pecans in the topping add a nice crunch and flavor contrast.

Find it online: https://recipeplenty.com/pumpkin-pie-crumble-recipe/