Pumpkin Pie Crumble

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There’s something magical about autumn desserts—the warmth of cinnamon, the coziness of baked spices, and that unmistakable pumpkin aroma filling the kitchen. But let me tell you, this Pumpkin Pie Crumble? It’s my absolute favorite twist on the classic. I stumbled onto this recipe years ago when I couldn’t decide between pumpkin pie and a crumble topping—so I combined them. Genius, right? The creamy pumpkin filling paired with that buttery, crisp crumble is pure comfort in every bite. Trust me, once you try it, you’ll never go back to plain pumpkin pie again. It’s the dessert I make every fall, and it never lasts long on the table!

Why You’ll Love This Pumpkin Pie Crumble

Oh, where do I even start? This Pumpkin Pie Crumble is the kind of dessert that makes people ask for seconds (and thirds!). Here’s why it’s a must-try:

• Easy as pie—literally: No fancy techniques here. Just layer, bake, and enjoy!
• Fall in every bite: Warm spices and pumpkin? It’s like autumn hugged your taste buds.
• Perfect texture combo: Creamy filling meets that irresistible crumble topping—crunchy, buttery magic.
• Not too sweet: Balanced just right, so you can actually taste the pumpkin.

Seriously, it’s the dessert I make when I want to impress without the stress. And trust me, it works every time.

Ingredients for Pumpkin Pie Crumble

Here’s everything you’ll need to make this autumnal dream come true. I’ve divided it into three simple parts because, let’s be honest, nobody wants to hunt through one giant ingredient list while their butter’s getting soft!

For the Crust

• 1 cup all-purpose flour (spooned and leveled, please!)
• ½ cup cold butter, cubed (I pop it in the freezer for 5 minutes first)
• ¼ cup granulated sugar
• ¼ teaspoon salt (trust me, it makes all the difference)

For the Pumpkin Filling

• 1 can (15 oz) pumpkin puree (not pie filling – big difference!)
• 1 cup sweetened condensed milk (that sticky-sweet magic)
• 2 large eggs (room temp is best)
• 1 teaspoon vanilla extract (the real stuff, please)
• The spice squad: 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger
• ½ teaspoon salt (balances all that sweetness)

For the Crumble Topping

• 1 cup all-purpose flour
• ½ cup brown sugar (pack it in there!)
• ½ cup oats (old-fashioned, not instant)
• ½ cup cold butter, cubed (yes, more butter – worth it)
• 1 teaspoon cinnamon (because more spice is always nice)

Equipment You’ll Need

Let’s keep it simple—you probably have most of this already! Here’s what you’ll need to make this Pumpkin Pie Crumble:

• 9-inch pie dish (glass or ceramic works best)
• 2 mixing bowls (one for crust, one for filling)
• Whisk (for that smooth pumpkin filling)
• Pastry cutter or fork (for cutting in the butter)
• Measuring cups and spoons
• Oven (preheated to 375°F—don’t skip this step!)

That’s it! No fancy gadgets required—just good old-fashioned baking tools.

How to Make Pumpkin Pie Crumble

Alright, let’s get baking! I’ve made this Pumpkin Pie Crumble so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect. The key is taking it one layer at a time – crust, filling, topping. Easy peasy!

Step 1: Prepare the Crust

First things first – heat that oven to 375°F (190°C). Now grab a big bowl and whisk together your flour, sugar, and salt for the crust. Here’s my trick: take your ice-cold butter cubes and work them into the flour mixture using a pastry cutter or fork until it looks like coarse crumbs. You want some pea-sized butter bits remaining – that’s what makes the crust so flaky! Press this evenly into your pie dish, going up the sides just a bit. Don’t worry about perfection – rustic is charming!

Step 2: Make the Pumpkin Filling

In another bowl (no need to wash the first one yet), whisk together the pumpkin puree and sweetened condensed milk until smooth. Crack in those eggs one at a time, whisking well after each. Now add the vanilla and all those warm spices – cinnamon, nutmeg, ginger – plus that pinch of salt. Whisk until everything is beautifully combined and smells like autumn in a bowl. Pour this luscious filling over your waiting crust.

Step 3: Assemble the Crumble Topping

Time for the best part – the crumble! In that same bowl (see? Less dishes!), mix flour, brown sugar, oats, and cinnamon. Add the cold butter cubes and use your fingers to work it together until you’ve got lovely, uneven crumbs. Some big, some small – that’s what gives that perfect texture. Sprinkle this evenly over the pumpkin filling. Don’t press it down – let those crumbs stay loose and free!

Step 4: Bake and Cool

Pop your masterpiece in the oven and bake for 40-45 minutes. You’ll know it’s done when the filling is set (just a slight jiggle in the center) and the topping is golden brown. Here’s the hardest part – let it cool completely before slicing! I know, the smell is torture, but cutting into it warm makes a mess. Trust me, it’s worth the wait. The filling sets perfectly, and that crumble gets nice and crisp as it cools.

Tips for the Best Pumpkin Pie Crumble

After making this more times than I can count, here are my foolproof tips for pumpkin pie crumble perfection:

• Butter must be cold: I stick mine in the freezer for 5 minutes before using. Warm butter = sad, flat crust and topping.
• Don’t overmix the crust: Stop when it just holds together. Overworking makes it tough.
• Patience is key: Let it cool completely before slicing – I know it’s hard, but warm pie falls apart!
• Toast your spices: Quick toast in a dry pan before using makes the flavors pop. For more on spice usage, check out this guide to toasting spices.
• Bake on lower rack: Prevents the bottom crust from getting soggy while the topping browns evenly.

Follow these, and you’ll have people begging for your recipe!

Ingredient Substitutions & Notes

Life happens, and sometimes you need to swap ingredients—I get it! Here are my tried-and-true substitutions that still make a delicious Pumpkin Pie Crumble:

• Gluten-free? Use your favorite 1:1 gluten-free flour blend for both crust and topping.
• Dairy-free? Coconut oil works for the butter, and coconut milk can replace condensed milk (just add extra sugar).
• Out of pumpkin spice? Make your own with 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ½ tsp cloves.
• Fresh pumpkin? Roast and puree it! Just make sure it’s thick like canned—drain excess liquid.

Remember: spices are flexible—add more cinnamon if you’re a cinnamon fiend like me!

Serving Suggestions for Pumpkin Pie Crumble

Oh, the possibilities! This Pumpkin Pie Crumble is delicious plain, but why stop there? Here’s how I like to serve it for maximum wow factor:

• A huge dollop of fresh whipped cream (I add a pinch of cinnamon to mine)
• Scoop of vanilla ice cream that slowly melts into the warm crumble
• Drizzle of salted caramel for that sweet-salty magic
• For breakfast (don’t judge!), topped with Greek yogurt and a sprinkle of granola

Pro tip: Warm slices slightly before serving – the aromas alone will have everyone running to the table!

Storing and Reheating

Here’s the good news – this Pumpkin Pie Crumble keeps beautifully! Just let it cool completely, then cover tightly with plastic wrap or foil. It’ll stay fresh in the fridge for 3-4 days (if it lasts that long!). For reheating, I always use the oven – about 10 minutes at 350°F brings back that just-baked magic. Microwave works in a pinch, but the topping loses its crunch. And yes, you can freeze it too – wrap individual slices and thaw overnight in the fridge. Just reheat and enjoy!

Nutritional Information

Now, I’m no nutritionist, but I know you might be curious about what’s in this delicious Pumpkin Pie Crumble. Here’s the scoop per slice (based on cutting it into 8 generous pieces):

• Calories: About 320 (worth every one!)
• Fat: 15g (mostly from that glorious butter)
• Carbs: 42g (hello, pumpkin and sugars)
• Protein: 5g (eggs and milk doing their thing)

Remember – these numbers can change based on your exact ingredients and how big you slice it. My philosophy? Enjoy dessert in moderation, savor every bite, and maybe take an extra walk if you have seconds (which you totally will!).

Common Questions About Pumpkin Pie Crumble

I’ve gotten so many questions about this recipe over the years – here are the ones people ask most often (and my tried-and-true answers)!

Can I use fresh pumpkin instead of canned?
Absolutely! Roast a sugar pumpkin until tender, then puree it. Just make sure to drain excess liquid – you want it as thick as canned. About 2 cups fresh puree equals one 15oz can.

How do I prevent a soggy crust?
Two tricks: 1) Bake on the lower oven rack so the bottom crisps up, and 2) Let the pie cool completely before slicing – that filling needs time to set!

Can I make this ahead?
Yes! Assemble it, cover tightly, and refrigerate overnight before baking. The crumble topping might get slightly softer, but it’s still delicious.

Why do you insist on cold butter?
Cold butter creates tiny steam pockets as it melts, giving you that perfect flaky crust and crispy crumble topping. Room temp butter just makes everything greasy.

Can I freeze leftovers?
You bet! Wrap slices tightly and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven to bring back the crunch.

Final Thoughts

There you have it – my absolute favorite Pumpkin Pie Crumble recipe that never fails to impress! I’d love to hear how yours turns out. Did your family go crazy for it like mine does? Tag me if you share photos – nothing makes me happier than seeing your baking adventures! Now go warm up that oven and get ready for the most delicious pumpkin dessert of your life. Happy baking!

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