Description
This Pumpkin Pie Crumble brings together creamy pumpkin filling with a warm, spiced flavor and a buttery, crisp crumble topping. Easy to make and perfect for fall gatherings or cozy nights at home.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- ½ cup cold butter, cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
For the Crumble Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup oats
- ½ cup cold butter, cubed
- 1 teaspoon cinnamon
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Make the Crust: In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Press into the baking dish. Bake for 10 minutes; set aside.
- Prepare the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, spices, and salt. Pour over the baked crust.
- Make the Crumble Topping: In another bowl, mix flour, brown sugar, oats, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the pumpkin filling.
- Bake: Bake for 45-50 minutes until the topping is golden and the filling is set. Allow to cool before serving.
Notes
- For an extra touch of spice, add a pinch of cloves or allspice.
- Make Ahead: Can be prepared a day in advance; just reheat before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
