Pumpkin Pie Crumble

Course Dessert

Cuisine American, Southern

Keyword pumpkin-crumble, pumpkin-pie-crumble

Prep Time 15

Cook Time 50

Stand time 20

Total Time 1 25

Servings servings

Calories 451kcal

Preheat oven to 350°F. Butter bottom and sides of a 13x9-inch baking dish. Set aside.
Pumpkin Filling: In a large mixing bowl, use an electric mixer to beat together pumpkin, heavy cream, granulated sugar, brown sugar, flour, pumpkin pie spice, salt, eggs and vanilla. Beat for 1-2 minutes just until fully combined. Pour evenly into the prepared dish.
Crumble Topping: In a separate bowl, blend together oats, brown sugar and flour. Cut butter into mixture using 2 knives, a pastry blender or a mixer on low speed, until it resembles the size of peas.
Sprinkle the crumble evenly over the pumpkin layer.
Transfer to the oven and bake for 40-50 minutes until set. The center should show slight movement when gently shaken.
Let stand for 20-30 minutes then serve warm, topped with ice cream or whipped cream.

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.