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Pumpkin Pie Crumble
Sarah namedy

Pumpkin Pie Crumble

This Pumpkin Pie Crumble combines the silky smoothness of pumpkin pie with a buttery oat crumble topping — the perfect fall dessert that’s both comforting and irresistible.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 squares
Course: Dessert
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup cold butter, cubed

Equipment

  • Mixing bowls
  • Whisk
  • 8x8-inch baking dish
  • Oven
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together pumpkin puree, sugar, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
  3. Pour the pumpkin mixture into a greased baking dish.
  4. In another bowl, combine flour, oats, brown sugar, and cold butter. Mix until crumbly.
  5. Sprinkle the crumble mixture over the pumpkin filling.
  6. Bake for 45–50 minutes or until the filling is set and the crumble is golden brown.
  7. Let cool before serving.

Notes

Serve warm with vanilla ice cream or whipped cream for an extra indulgent touch. You can prepare the crumble topping ahead of time and refrigerate it until ready to bake. Store leftovers in the fridge for up to 3 days.