pumpkin crumble

Think crumble/crisp meets pumpkin pie in this simple, warm buttery Pumpkin Pie Crumble. Thick pumpkin layer topped with a buttery oat topping. Change up your favorite fall recipe for this version!

Pumpkin Pie Crumble

pumpkin puree

c. brown sugar, packed (1/3 cup more for added sweetness*)

eggs (lightly beaten)

cinnamon

cloves

tsp ground ginger

vanilla extract

evaporated milk (12 oz.)

tsp sea salt

c flour

c quick oats

butter, melted

brown sugar

tsp vanilla extract

c chopped pecans (optional)

sea salt

Preheat oven to 375°

Combine all pie filling ingredients and stir well. Grease an 8x8 baking pan. (9x9 will work as well, the pumpkin layer will be thinner though.)

Pour filling into pan and place in oven to bake.

While filling is baking, combine and stir topping ingredients together but start with only half of the butter. Slowly add in more until a moist, but still crumbly texture. You may not need all the butter.

After about 20 minutes, the filling should set a bit and be able to hold up the crumble topping. Evenly cover the filling with the topping. (NOTE: You really want this to stay on top of the filling as much as possible. In order to do so, it helps to use fingers to lightly crumble and distribute it all rather than spooning all of it in one big dump. )

Bake for another 25-35 minutes or until the topping is a golden brown. Test the pumpkin filling with a toothpick as well. If it comes out clean, then it’s ready!

Let cool slightly before serving. Store in the refrigerator.

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Think crumble/crisp meets pumpkin pie in this simple, warm Pumpkin Pie Crumble. Thick pumpkin layer topped with a buttery oat topping. Change up your favorite fall recipe for this version!

This recipe features a perfectly creamy, pumpkin-pie-like filling and a crunchy, buttery streusel topping with a hint of ginger snap spice. It's the ideal fall dessert for any occasion and a foolproof alternative to traditional pumpkin pie.

The Best Pumpkin Crisp

pumpkin puree (one 15 ounces can)

heavy cream

dark brown sugar

pumpkin pie spice

salt

all-purpose flour

ginger snap cookies

oats

pecans

½ cup 1 stick unsalted butter,

chocolate

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. For easy cleanup, place the baking dish on a larger, rimmed baking sheet.

Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, lightly beaten eggs, heavy cream, ¾ cup brown sugar, pumpkin pie spice, vanilla extract, and salt until completely smooth. Pour the mixture evenly into the prepared baking dish.

Make the Streusel Topping: In a separate medium bowl, combine the flour, crushed ginger snaps, rolled oats, ½ cup brown sugar, chopped pecans (if using), and cinnamon.  If using, stir in the chocolate chips Add the cubes of cold butter.

Cut in the Butter: Using your fingertips, a pastry blender, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbles.

Assemble and Bake: Sprinkle the streusel topping evenly over the pumpkin filling. Bake for 50-60 minutes. The crisp is done when the topping is deep golden brown and the filling is mostly set. The very center should have a slight jiggle to it (it will finish setting as it cools).

Cool and Serve: Let the crisp cool on a wire rack for at least 20-30 minutes before serving. This allows the filling to set properly. Serve warm.

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The most viewed pumpkin crumble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Pie Crumble

The Best Pumpkin Crisp

The most viewed pumpkin crumble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine