Nothing screams autumn quite like pumpkin pie, but today, we’re taking it up a notch with a Pumpkin Pie Crumble Recipe. This dessert is the best of both worlds: creamy spiced pumpkin filling topped with a buttery, crunchy crumble. Whether you’re hosting a festive dinner or simply craving cozy comfort food, this dessert will deliver every time!
Grab your apron, and let’s dive in. And if you’d like this recipe delivered straight to your inbox, be sure to subscribe to our newsletter!
Why You’ll Love This Pumpkin Pie Crumble Recipe
This recipe takes the classic pumpkin pie and adds a twist that’ll make your guests swoon!
- Layered Perfection: A tender crust, creamy spiced filling, and crumbly topping – each bite has it all.
- Warm and Spiced: The cinnamon, nutmeg, and cloves in the filling are the essence of fall.
- Easy Elegance: It looks impressive but is surprisingly simple to make.
- Customizable: From caramel drizzle to candied pecans, you can make it uniquely yours.
What Does Pumpkin Pie Crumble Taste Like?
Imagine the silky smoothness of pumpkin pie paired with the rich, buttery crunch of a crumble topping. It’s sweet, warmly spiced, and utterly irresistible. The crumble adds a textural contrast that takes this dessert to the next level.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and diced
- 2 tbsp granulated sugar
- 2–3 tbsp cold water
For the Filling:
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) heavy cream
- ½ tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
And For the Crumble Topping:
- 1 cup (125g) all-purpose flour
- ½ cup (100g) brown sugar, packed
- ½ tsp ground cinnamon
- ½ cup (115g) unsalted butter, melted
Tools You’ll Need
- 9-inch pie dish or tart pan
- Mixing bowls
- Pastry cutter (or your fingers!)
- Whisk
- Spatula
Ingredient Substitutions and Additions
- No heavy cream? Substitute with full-fat coconut milk or evaporated milk.
- Want a gluten-free option? Use almond flour for the crust and topping.
- Add some crunch: Stir chopped pecans or walnuts into the crumble topping.
- Spice it up: Add a pinch of ginger for extra warmth.
Step-by-Step: How to Make Pumpkin Pie Crumble Recipe
1. Prepare the Crust
- Preheat the Oven: Set it to 350°F (175°C).
- Mix Dry Ingredients: Combine flour and sugar in a medium bowl.
- Cut in the Butter: Use a pastry cutter or your fingers to work the cold butter into the flour until it resembles coarse crumbs.
- Add Water: Mix in 1 tablespoon of water at a time until the dough just comes together.
- Bake the Crust: Press the dough evenly into the bottom of your greased pie dish and bake for 10 minutes. Set aside.
2. Make the Filling
- Whisk It Together: In a large bowl, whisk pumpkin puree, eggs, sugar, heavy cream, vanilla, and spices until smooth.
- Fill the Crust: Pour the mixture into your partially baked crust, spreading it evenly.
3. Prepare the Crumble Topping
- Combine Dry Ingredients: Mix flour, brown sugar, and cinnamon in a bowl.
- Add Butter: Pour in melted butter and stir until you get coarse crumbs.
- Top the Pie: Sprinkle the crumble mixture evenly over the pumpkin filling.
4. Bake to Perfection
- Bake: Place the pie in the oven and bake for 40–50 minutes, or until the filling is set. (A toothpick inserted into the center should come out clean.)
- Cool: Let the pie cool for at least 30 minutes before serving.
What to Serve with Pumpkin Pie Crumble Recipe
- Whipped Cream: A dollop of fresh whipped cream balances the richness perfectly.
- Ice Cream: Vanilla or cinnamon ice cream adds a creamy, cool contrast.
- Coffee or Chai: The warm spices of chai or the deep flavors of coffee pair beautifully with this dessert.
Tips for Pumpkin Pie Crumble Success
- Keep the butter cold: For a flaky crust, ensure your butter is ice-cold before mixing.
- Don’t overmix the crust: Overworking the dough can make it tough.
- Watch the bake time: Ovens vary, so start checking at the 40-minute mark. The center should jiggle slightly but not be liquid.
- Cool completely before cutting: This allows the filling to set and makes for cleaner slices.
How to Store Pumpkin Pie Crumble Recipe
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze the baked pie for up to 2 months. Thaw overnight in the fridge and warm gently before serving.
- Reheat: Warm slices in the oven at 300°F (150°C) for 10 minutes.
FAQs
Can I make this ahead of time?
Absolutely! Bake the pie a day in advance and store it in the fridge. Bring to room temperature or warm it slightly before serving.
What if I don’t have a pie dish?
A tart pan or an 8×8-inch baking dish will work just as well. The bake time may vary slightly.
Can I use fresh pumpkin instead of canned?
Yes! Roast and puree fresh pumpkin, then use the same amount (15 oz).
A Dessert You’ll Make Again and Again
This Pumpkin Pie Crumble is the kind of dessert that brings people together. It’s cozy, festive, and oh-so-satisfying. Whether you’re a pumpkin fanatic or just looking for a new twist on a classic, this recipe is a must-try.
For more cozy fall desserts, don’t miss these:
Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your creations.
