Pumpkin Pie Crumble

This Pumpkin Pie Crumble brings together the best of two classic fall desserts. With a silky pumpkin filling and a crisp, buttery oat topping, it’s pure autumn perfection. Enjoy it on its own or topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Ingredients to Make Pumpkin Pie Crumble Recipe

Thanksgiving brings together the very best of fall flavors, apples, pumpkins, pears, and cranberries, all capturing the essence of the season. For me, apple season is only rivaled by the arrival of pumpkin everything. The short window when these ingredients are at their peak never feels long enough. So, make the most of it: fill your home with the comforting aroma of freshly baked pumpkin bread, cranberry orange butter cake, or a cream cheese-filled pumpkin roll, and watch the family come running to the kitchen.

Ingredients you’ll need to have on hand to make easy Pumpkin Pie Crumble: (Scroll down for the full printable recipe card.)

• Pumpkin – Canned pumpkin puree found on the baking aisle year-round.
• Liquid – Heavy cream gives the pie filling a creamy texture.
• Sugar – A combination of granulated sugar and light brown sugar for sweetness.
• Flour – All purpose flour stabilizes the filling.
• Spices – Salt and pumpkin spice amp up the flavor.
• Whole Eggs – Large eggs bind the filling,
• Flavoring – Vanilla extract balances the flavor.
• Crumble Topping – Quick cooking or old fashioned oats, all purpose flour, pumpkin pie spice or ground cinnamon and cold butter that’s been cubed.

How to Make the Best Pumpkin Pie Crumble Recipe

• Heat Oven and Prepare Baking Dish – Preheat oven to 350°F. Butter bottom and sides of a 13×9-inch baking dish.
• Make the Pumpkin Pie Filling – In a large mixing bowl, use an electric mixer to beat together pumpkin, cream, granulated sugar, brown sugar, flour, pumpkin pie spice, salt, eggs and vanilla. Beat for 1-2 minutes just until fully combined. Spread evenly into dish. It’s best to use a mixer to make sure the ingredients whip until smooth.
• Make the Oatmeal Crumb Topping – In a separate bowl, blend together oats, brown sugar and flour. Cut butter into the dry ingredients until it resembles peas.
• Combine – Sprinkle the crumb mixture evenly over the pie filling.
• Oven – Bake per the recipe until the center is set when gently shaken.
• Serve warm topped with vanilla ice cream or whipped cream.

Kitchen Equipment to Make Pumpkin Pie Crumble

• Large bowl and medium bowl.
• Measuring cups and spoons,
• A hand mixer or a stand mixer.
• A pastry blender or food processor to cut the butter into the dry ingredients for the crumb topping.
• A 13×9-inch baking dish. You can use a ceramic dish, glass dish or non stick metal pan.

Recipe Variations, Tips and Substitutions

• Canned Pumpkin – I utilize canned pumpkin for this recipe, but you can make your own pumpkin puree, if you’re feeling resourceful.
• Nuts – If you’d like to add 1/2 cup chopped pecans or walnuts to the crumb topping, you can without any other adjustments.
• Oats – You can use either quick cooking or old fashioned oats for the topping, I don’t recommend using instant oats.
• Flour – You could adapt the topping using almond flour, wheat flour or a gluten free flour.
• Spices – For the most well-rounded flavor, pumpkin pie spice is the best to use for the filling. It’s abundant in the fall, and the combination of spice is simply delicious. It’s a combination of ground cinnamon, nutmeg, ginger and allspice along with a touch of cloves.
• Stand Time – Allow a few minutes of stand time for the filling to cool slightly and set before cutting. 
• Serving Options – Enjoy this crumble as is, with a scoop of vanilla ice cream or fresh whipped cream.

Storage and Leftovers

• Make-Ahead Tip – To save time, the pie filling can be prepared in advance and poured into the baking dish. Cover with plastic wrap and store chilled in the refrigerator, then top with the crumb topping just before baking.
• Leftovers – Store leftover Pumpkin Pie Crumble covered with plastic wrap or in an airtight container chilled in the fridge for up to 4 days.
• Reheating – You can reheat pumpkin crumble in a preheated 350°F oven or in single servings in the microwave.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge. The crumble topping will soften and will need to be crisped again in the oven prior to serving.

More Fall Desserts to Make

If you love this Pumpkin Pie Crumble recipe don’t miss out on more pumpkin desserts found in the MSSK Recipe Index. More dessert recipes you may like to try:

• Caramel Apple Poke Cake is a cake mix hack that’s filled with the flavors of fall.
• Pumpkin Spice Fudge is a fun flavor to enjoy for Harvest events and gatherings.
• Autumn Spiced Buttermilk Pie is a spinoff of a Southern classic and it doesn’t disappoint.
• These individual size Mini Pumpkin Pies will make a delicious addition to you fall party menu.
• Homemade cream cheese frosted Pumpkin Pecan Cookies.
• Start your day with this Pumpkin French Toast.
• My Pumpkin Spice Butter Cake is topped with whipped cream and drizzled with a bourbon praline sauce.
• Savory Pumpkin Soup from The Salty Marshmallow.

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Helpful Kitchen Items:

• 13×9-inch Dish
• Pastry Blender
• Mixing Bowls
• Measuring Set