Warm, spiced pumpkin filling topped with a buttery oat crumble, this easy Pumpkin Crumble is the ultimate fall dessert! Perfect for Thanksgiving, potlucks, or a cozy family treat. This is another family favorite that my kids love to help make. My 5 year old loves to help add the topping, especially that wonderful dollop of whipped cream on top.
Why I love this recipe (and you will too!)
1. The best of both worlds, pie meets crisp!
This Pumpkin Crumble combines the creamy, spiced goodness of pumpkin pie with the crunchy, buttery topping of a crisp. It’s comfort food magic in one dish!
2. No pie crust, no stress.
Skip the dough, this recipe gives you all the cozy pumpkin flavor without the hassle of rolling crusts. Just mix, sprinkle, and bake!
3. Made with pantry staples.
You probably already have everything you need! Canned pumpkin, oats, sugar, and butter make this an affordable, quick-to-throw-together dessert.
Ingredients:
Pumpkin Crumble Topping Ingredients:
Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling, so you can control the sweetness and spice.
Evaporated Milk: This gives the filling its silky, custard-like consistency. It’s richer than regular milk but lighter than cream.
Warm Fall Spices (Cinnamon, Nutmeg, Ginger, and Cloves)
These spices make up the best pumpkin pie flavors. You can also use the pre-mixed pumpkin pie spice sold in stores instead.
Brown Sugar: I prefer using brown sugar over white sugar because I like the caramel molasses-y flavor it gives the topping.
Eggs: These will hold the crumble together.
Pumpkin Crumble Topping Ingredients:
Rolled Oats: Oats give the crumble topping that rustic, crispy crunch that pairs perfectly with the soft pumpkin filling.
Butter: Melted butter binds the crumble together and adds that irresistible buttery flavor that makes every bite melt in your mouth.
Pecans or Walnuts (Optional but highly recommended!)
For a nutty crunch and a hint of toasty flavor.
See recipe card below for exact quantities!
Instructions:
- Add your pumpkin crumble ingredients to a large bowl and mix well until chunky and crumbly.
2. Add all your pumpkin ingredients to a large bowl and whisk until smooth.
3. Pour into a casserole dish and top with crumble topping.
4. Bake until the filling is cooked and the crumble is golden brown. Let cool before serving.
Tips & Tricks for the Perfect Pumpkin Crumble:
1. Use room-temperature ingredients.
Cold eggs or milk can make your pumpkin filling lumpy. Let them come to room temp for a silky-smooth texture.
2. Chill your butter (if you want extra crumble).
For a chunkier, bakery-style topping, use cold butter instead of melted. Cut it in with a fork until pea-sized clumps form.
4. Make it mini!
Bake the crumble in individual ramekins for adorable single servings (perfect for parties or holiday buffets!).
5. Watch for “the jiggle.”
When it’s done, the center should jiggle slightly but not mush. That’s your signal it’s perfectly set and still creamy inside.
6. Double the crumble!
If you’re a topping lover, make 1 ½x the crumble mixture. The more crunchy topping, the better! 😋
Substitutions/Variations
- Swap the pumpkin for sweet potato or butternut squash purée.
- Use coconut milk instead of evaporated milk.
- Replace butter with browned butter for a nutty flavor.
- Try maple syrup instead of granulated sugar (in the filling).
- Mix in walnuts or pecans into the crumble for a crunchy bite.
Storage and Make Ahead Tips:
1. Cool completely before storing.
Let your Pumpkin Crumble cool to room temperature before covering it. Trapping heat too soon creates steam and nobody wants a soggy topping!
2. Refrigerate properly.
Cover tightly with plastic wrap or a lid and store in the fridge for up to 4 days. This keeps the filling creamy and the topping crisp.
3. Reheat for that “just baked” texture.
Warm leftovers in a 325°F oven for 10–15 minutes to re-crisp the crumble topping. Microwave works in a pinch, but the oven brings the crunch back!
4. Freeze for later.
Bake your crumble, cool completely, and wrap tightly in plastic wrap and foil. Freeze up to 2 months. When ready to enjoy, thaw overnight in the fridge and warm in the oven until hot.
5. Add toppings right before serving.
If you’re using whipped cream, ice cream, or caramel sauce. Wait until you’re ready to serve so it doesn’t melt or soak into the crumble.
FAQ'S
1. Can I make Pumpkin Crumble ahead of time?
Absolutely! You can prep the pumpkin filling and crumble topping separately, store both in the fridge overnight, and assemble just before baking. Or bake the whole dish a day in advance. Just reheat before serving for that fresh-out-of-the-oven feel.
2. Why did my crumble topping turn soft?
It probably got covered while it was still warm, trapping steam. Always cool your crumble completely before covering or refrigerating to keep the topping crisp.
3. Can I make this recipe into bars?
Yep! Press half the crumble mixture into the bottom of your pan for a crust, pour in the pumpkin filling, then top with the remaining crumble. Bake, cool, and slice into bars. Easy and portable!
Other Seasonal Recipes To Try!
Pumpkin Crumble
Equipment
- 9×13 inch baking dish (glass, stoneware or cast iron)
- mixing bowls
- Whisk
- Spatula
Ingredients
Pumpkin Filling:
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Crumble Topping:
- 1 cup all-purpose flour
- ½ cup rolled oats
- ¾ cup brown sugar (packed)
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans or walnuts (optional, but so good!)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
- Make the filling: In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, vanilla, spices, and salt until smooth. Pour into the prepared dish.
- Mix the crumble: In a separate bowl, stir together flour, oats, brown sugar, cinnamon, and nuts. Drizzle in melted butter and mix until it looks like chunky crumbs.
- Assemble: Sprinkle crumble topping evenly over the pumpkin mixture.
- Bake for 45–55 minutes, until the center is set (a little jiggle is okay) and the top is golden brown.
- Cool slightly before serving. Best served warm with whipped cream or vanilla ice cream.
