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Pumpkin Pie Crumble

Delicious Pumpkin Pie Crumble for Cozy Fall Evenings

This Pumpkin Pie Crumble captures the essence of fall with its creamy filling and crunchy topping, making it a must-try dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 0.25 cups Granulated Sugar Brown sugar can also be used for a deeper flavor.
  • 0.5 teaspoon Salt Essential for balancing sweetness.
  • 0.5 cups Unsalted Butter Can use vegan butter for a dairy-free option.
For the Pumpkin Filling
  • 1 can Canned Pumpkin Puree About 15 ounces; fresh pumpkin can substitute if cooked and pureed.
  • 1 cup Sweetened Condensed Milk Evaporated milk can be used but adjust sugar accordingly.
  • 2 large Eggs Ensure they are beaten until pale for best results.
  • 1 teaspoon Pumpkin Pie Spice Can substitute with a blend of cinnamon, nutmeg, and ginger.
For the Crumble Topping
  • 0.75 cups Brown Sugar Can replace with granulated sugar for a less complex flavor.
  • 0.5 cups Old-Fashioned Oats Gluten-free oats can be used to maintain dietary needs.
  • 0.5 cups All-Purpose Flour Same substitution options as the crust apply.

Equipment

  • Mixing bowl
  • pie dish
  • Whisk
  • Pastry cutter
  • oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.25 cups of granulated sugar, and 0.5 teaspoons of salt. Add 0.5 cups of cold, cubed unsalted butter and mix until resembling coarse crumbs.
  2. Press the crust mixture into the bottom and up the sides of a greased 9-inch pie dish. Preheat your oven to 350°F (175°C) and bake the crust for about 15-20 minutes until golden brown.
  3. In a separate medium bowl, combine 1 can (15 ounces) of pumpkin puree, 1 cup of sweetened condensed milk, 2 beaten eggs, and 1 teaspoon of pumpkin pie spice. Whisk until smooth.
  4. Pour the pumpkin filling over the warm crust, spreading it evenly. In another bowl, mix 0.75 cups of brown sugar, 0.5 cups of oats, and 0.5 cups of flour for the crumb topping and sprinkle over the pumpkin layer.
  5. Return the assembled Pumpkin Pie Crumble to the oven and bake for an additional 30-35 minutes at 350°F (175°C). The filling should be set and the topping golden brown.
  6. Allow the Pumpkin Pie Crumble to cool for at least 10 minutes before serving, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 5000IUVitamin C: 2mgCalcium: 80mgIron: 1.5mg

Notes

For best results, use room temperature ingredients and avoid overmixing the crumble topping to retain its texture.

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