Pumpkin Pie Crumble

Nothing says autumn like the smell of pumpkin spice filling the kitchen. My Pumpkin Pie Crumble has been our family's go-to fall dessert ever since I first cobbled it together one chilly November afternoon when I couldn't decide between making pie or crisp. The buttery crust, spiced pumpkin filling, and crunchy oat topping give you the best of both worlds in every bite. Every year when the leaves start turning, my kids beg me to make this—just like I used to beg my mom to bake her famous apple crisp. It's become our sweet little tradition, and now I'm sharing it with you. Trust me, once you try this mashup of pumpkin pie and crumble, you'll understand why my family goes wild for it.

Why You’ll Love This Pumpkin Pie Crumble

Oh my gosh, where do I even start? This dessert checks all the boxes:

• Easier than pie (literally!)—no fancy crimping or blind baking
• The crumble topping adds this irresistible texture that'll have you sneaking bites straight from the pan
• Those warm pumpkin spices just scream autumn comfort
• Perfect for Thanksgiving but simple enough for random Tuesday cravings
• Even pumpkin pie skeptics go back for seconds—the crunchy topping wins them over

Seriously, it's like pumpkin pie decided to put on its coziest sweater and get all dressed up for fall.

Ingredients for Pumpkin Pie Crumble

Alright, let's gather our goodies! The magic of this recipe comes from simple ingredients you probably already have. I always pull everything out first - trust me, it saves that frantic "Where's the vanilla?!" dance later. Here's what you'll need:

For the Crust:

• 1 cup all-purpose flour - spooned and leveled, not packed
• ½ cup cold butter, cubed - I pop mine in the freezer for 10 minutes first
• ¼ cup granulated sugar - just enough sweetness to balance the spices
• ¼ teaspoon salt - don't skip this! It makes all the flavors pop

The Pumpkin Filling:

• 1 can (15 oz) pumpkin puree - NOT pumpkin pie filling (we've all made that mistake once)
• 1 cup sweetened condensed milk - the secret to that creamy texture
• 2 large eggs - room temp blends smoother
• 1 teaspoon vanilla extract - real stuff only, please
• 1 teaspoon ground cinnamon - because it's not fall without it
• ½ teaspoon each of ground nutmeg and ginger - warm spice dream team
• ½ teaspoon salt - balances all that sweetness

For the Crumble Topping:

• 1 cup all-purpose flour - same as the crust
• ½ cup packed brown sugar - press it down in the cup
• ½ cup oats - old-fashioned, not instant, for that perfect chew
• ½ cup cold butter, cubed - yes, more butter (worth it)
• 1 teaspoon cinnamon - because we can never have too much

Equipment You’ll Need

Don't worry—you won't need any fancy gadgets for this one! Just grab:

• A 9-inch pie dish (glass or ceramic works best)
• Two mixing bowls (one for crust, one for filling)
• A whisk and pastry cutter (or your clean hands!)
• Measuring cups and spoons

That's it—now let's get baking!

How to Make Pumpkin Pie Crumble

Okay, let's dive in! I promise this is easier than it looks. Just follow these steps and you'll have the most amazing autumn dessert that'll make your kitchen smell like a pumpkin spice wonderland.

Step 1: Prepare the Crust

First things first - preheat that oven to 375°F (190°C). While it's heating up, let's make our crust. In a mixing bowl, combine the flour, sugar, and salt. Now grab those ice-cold butter cubes - I like to use my pastry cutter to work the butter into the flour until it looks like coarse crumbs with some pea-sized bits remaining. (Pro tip: If you don't have a pastry cutter, two knives or even your fingers work too - just work quickly so the butter stays cold!) Press this mixture firmly into your pie dish, going about halfway up the sides. Don't stress about perfection here - rustic is charming!

Step 2: Make the Pumpkin Filling

In your other mixing bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth. Crack in those eggs one at a time, whisking well after each addition. Now for the best part - add the vanilla and all those glorious spices! Keep whisking until everything is beautifully combined and the mixture has that perfect pumpkin pie orange color. Give it a quick taste - if you're a spice lover like me, feel free to add an extra pinch of cinnamon. Pour this luscious filling into your waiting crust.

Step 3: Assemble the Crumble Topping

Time for the crowning glory! In the same bowl you used for the crust (less dishes!), mix together the flour, brown sugar, oats, and cinnamon. Add those cold butter cubes and use your fingers to work them in until you've got a mixture that looks like coarse crumbs with some larger buttery chunks - those will melt into delicious little crispy bits. Sprinkle this evenly over the pumpkin filling, covering it completely. Don't press it down - we want those lovely nooks and crannies!

Step 4: Bake and Cool

Pop your masterpiece into the preheated oven for 40-45 minutes. You'll know it's done when the filling is set (just a slight jiggle in the center) and that crumble topping is golden brown and crisp. The smell will be absolutely intoxicating! Now here's the hard part - let it cool completely on a wire rack before slicing. I know, I know - but trust me, this patience pays off with perfect slices that hold their shape. If you cut in too soon, you'll have pumpkin soup (still delicious, but not as pretty!).

Tips for the Perfect Pumpkin Pie Crumble

After making this more times than I can count (and learning from plenty of oops moments), here are my can't-skip secrets:

• Keep everything cold - I pop my mixing bowl in the fridge for 10 minutes before making the crust and topping. Cold butter = flakier texture!
• Fresh spices matter - That jar of cinnamon from last Thanksgiving? Toss it. Freshly bought spices make all the difference in flavor.
• Patience with cooling - I know it's hard, but waiting until it's completely cool means cleaner slices. (Pro tip: Make it the night before!)
• Even topping distribution - Use your fingers to break up any large clumps so every bite gets that perfect crunch.

Follow these, and you'll get rave reviews every time!

Variations and Substitutions

Listen, I'm all about sticking to the original (because butter), but life happens! Here are my favorite tweaks when pantry emergencies strike:

• Gluten-free? Swap the flour 1:1 with your favorite GF blend - I like the ones with xanthan gum already added.
• Dairy-free? Coconut oil works for the crust, and coconut milk sweetened condensed milk alternative does the trick.
• Out of oats? Crushed pecans or walnuts add amazing texture (just reduce flour by ¼ cup).
• Extra decadent? Stir chocolate chips into the crumble topping - pumpkin and chocolate are BFFs!

The beauty is, this recipe forgives almost anything except skipping the spices. Those are sacred!

Serving and Storing Pumpkin Pie Crumble

Oh, the best part—eating it! I always serve this warm with a big scoop of vanilla ice cream melting over that crispy topping. The contrast of cold ice cream and warm spiced pumpkin? Absolute heaven. Leftovers (if you have any!) keep beautifully in the fridge for 3-4 days—just cover loosely with foil. The crumble topping softens a bit, but 10 seconds in the microwave brings back that just-baked magic. For longer storage, you can freeze slices wrapped tightly for up to 2 months—though in my house, it never lasts that long!

Pumpkin Pie Crumble FAQs

I get asked these questions all the time, so let me save you the trouble of figuring them out the hard way like I did!

Can I freeze pumpkin pie crumble?

Absolutely! Once cooled completely, wrap individual slices tightly in plastic wrap, then foil. They'll keep beautifully in the freezer for up to 2 months. When pumpkin cravings hit, just thaw overnight in the fridge or pop straight into a 350°F oven for 15-20 minutes to revive that freshly-baked magic.

Why did my crumble topping sink into the filling?

Oh dear, we've all been there! This usually happens if the pumpkin filling was too runny before baking (did you use pumpkin pie mix instead of puree?) or if the oven wasn't hot enough. Next time, make sure your filling is nice and thick, and always preheat the oven fully - no cheating!

Can I make this without eggs?

You bet! For each egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water, let it sit for 5 minutes to thicken, then add to the filling. The texture will be slightly softer but still delicious. Just don't skip the binding agent entirely or you'll end up with pumpkin soup!

What's the best way to reheat leftovers?

My favorite trick? Place slices on a baking sheet in a 325°F oven for 10 minutes. This crisps up the topping beautifully without overheating the filling. If you're impatient (no judgment!), 15 seconds in the microwave works too - just expect a softer crumble.

How do I know when it's done baking?

Watch for these signs: the filling should have just a slight wobble in the center (not liquidy), and the crumble topping should be golden brown. If the edges start getting too dark but the center isn't set, tent some foil over the top. About 40-45 minutes usually does it!

Nutritional Information

Okay, full disclosure—I'm a baker, not a nutritionist! These values are estimates based on the exact ingredients I use, but your numbers might vary slightly depending on brands or tweaks you make. That said, here's the general breakdown per generous slice (because who eats tiny slices of pumpkin pie crumble?):

• Calories: About 350 (worth every one!)
• Fat: 18g (hello, butter!)
• Carbs: 42g
• Protein: 6g

Remember, nutritional info changes if you make substitutions—but honestly? Some things are meant to be enjoyed, not calculated. This is autumn comfort in dessert form!

Share Your Pumpkin Pie Crumble Experience

Now it's your turn! Did your family go crazy for this like mine does? Snap a photo of your masterpiece and tell me all about it in the comments below. Did you add any fun twists? Any kitchen disasters turned happy accidents? I want to hear your pumpkin pie crumble stories - the good, the messy, and the delicious!

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