Pumpkin Crumble
Pumpkin pie meets crisp in this irresistible Pumpkin Crumble. You'll love the silky, spiced pumpkin filling topped with a golden, buttery oat crunch!
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.
Notes
Pro Tip: If you want extra crunch, sprinkle an additional 2 tablespoons of oats over the crumble before baking.