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Pumpkin Pie Crumble

Pumpkin Pie Crumble

Course Dessert
Cuisine American
Keyword pumpkin-cobbler, pumpkin-crumble, pumpkin-desserts, pumpkin-pie-crumble
Prep Time 15 minutes
Cook Time 50 minutes
Stand time 20 minutes
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 451kcal


  • 2 15 oz cans pumpkin puree
  • 2 cups heavy cream or half and half
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • ¼ cup all purpose flour
  • 2 ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 3 large eggs lightly beaten
  • 2 teaspoon pure vanilla extract
  • Topping:
  • 1 cup quick cooking or old fashioned oats (not instant)
  • 1 cup packed light or dark brown sugar
  • ¾ cup all purpose flour
  • 1 teaspoon pumpkin pie spice or cinnamon
  • ½ cup cold salted butter cubed
  • vanilla ice cream or whipped cream for serving


  • Preheat oven to 350°F. Butter bottom and sides of a 13 x 9 inch baking dish. Set aside.
  • 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.
  • Topping: In a separate bowl, toss 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 peas. Sprinkle evenly over filling.
  • 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.


Allow enough stand time for the filling to cool slightly and set before cutting. 


Serving: 1serving | Calories: 451kcal | Carbohydrates: 71g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 250mg | Potassium: 186mg | Fiber: 1g | Sugar: 53g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg