There’s something magical about the aroma of pumpkin spice wafting through the kitchen—it instantly makes any season feel warm and inviting. While most people associate pumpkin desserts with fall holidays, I believe pumpkin deserves to shine all year long. That’s why I love making Pumpkin Pie Crumble—a dish that combines the velvety smoothness of classic pumpkin pie with a buttery, spiced crumble topping.
This dessert has all the nostalgic flavors of autumn but with a twist that makes it suitable for any gathering, whether it’s a spring brunch, a summer cookout, or a cozy winter evening by the fire. My grandmother used to make pumpkin pie in the most traditional way, but over the years, I started playing with her recipe. By adding a crumble topping, I discovered a whole new level of texture and flavor that keeps guests asking for seconds.
Whether you’re serving it for family dinners or taking it to a potluck, this Pumpkin Pie Crumble is sure to impress. And the best part? It’s easier to make than a traditional pie because there’s no rolling out pastry dough.
Why You’ll Love This Pumpkin Pie Crumble
- All-Season Dessert – Pumpkin isn’t just for Thanksgiving. With canned pumpkin puree widely available, you can make this year-round.
- Texture Heaven – The creamy pumpkin base contrasts beautifully with the golden, crumbly topping.
- Crowd-Pleaser – Serves 7 generous portions, perfect for small gatherings or as a weeknight treat.
- Simple Ingredients – Most are pantry staples, meaning you don’t need a special trip to the store.
Ingredients for Pumpkin Pie Crumble
Here’s what you’ll need to create this delicious dessert:
For the Pumpkin Base:
- 1 can (15 oz) pumpkin puree
- 1 cup evaporated milk (or whole milk for a lighter texture)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- Pinch of salt
For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar (light or dark, depending on preference)
- 1/2 cup cold unsalted butter, cubed
- 1/2 tsp cinnamon
- 1/4 cup chopped pecans or walnuts (optional, for crunch)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a deep pie dish.
Step 2: Make the Pumpkin Filling
In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, vanilla, pumpkin spice, and salt until smooth. Pour the mixture into your prepared baking dish.
Step 3: Create the Crumble Topping
In a medium bowl, mix flour, brown sugar, cinnamon, and nuts (if using). Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Step 4: Assemble
Sprinkle the crumble mixture evenly over the pumpkin filling. Don’t press it down—let it stay loose so it bakes up golden and crisp.
Step 5: Bake
Bake for 45–50 minutes, or until the topping is golden brown and the pumpkin filling is set (a knife inserted near the center should come out mostly clean).
Step 6: Cool and Serve
Let the crumble cool for at least 20 minutes before serving. Serve warm or chilled, topped with whipped cream or vanilla ice cream for extra indulgence.
Tips for the Perfect Pumpkin Pie Crumble
- Make It Ahead – This dessert can be baked a day in advance and stored in the refrigerator. Reheat in the oven before serving.
- Add a Twist – Stir in a handful of mini chocolate chips to the crumble for a sweet surprise.
- Healthier Option – Swap half the sugar with maple syrup and use whole wheat flour for the topping.
- Nut-Free – Simply skip the nuts in the topping if you’re serving guests with allergies.
Serving Suggestions
This Pumpkin Pie Crumble is versatile. You can enjoy it:
- Warm with vanilla ice cream for a classic treat.
- Chilled with whipped cream for a lighter option.
- For brunch alongside coffee or tea.
It’s a dessert that adapts beautifully to different seasons and occasions.
Storage & Freezing
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Nutritional Information (Per Serving, Approximate)
- Calories: 320
- Carbohydrates: 42g
- Protein: 5g
- Fat: 15g
- Fiber: 3g
Why Pumpkin Pie Crumble Works All Year Long
Traditionally, pumpkin pie is tied to fall celebrations, but this crumble shows that pumpkin deserves a spot on the dessert table year-round. Its balance of sweetness, spice, and creamy comfort works just as well for a summer BBQ as it does for a Thanksgiving feast.
The ease of preparation is another reason I return to this recipe again and again. No pastry dough, no fussy rolling—just whisk, sprinkle, and bake. For busy home cooks, that’s a game-changer.
Related Recipes You’ll Love
- Classic Apple Crisp – Another crumble favorite perfect for all seasons.
- Easy No-Bake Pumpkin Cheesecake – A creamy twist on a pumpkin classic.
- Italian Tiramisu – A family favorite from my heritage.
- Homemade Whipped Cream – The perfect topping for any crumble or pie.
Final Thoughts
Pumpkin Pie Crumble is a dessert that bridges tradition and simplicity. It brings together the comforting flavors of pumpkin pie with the ease and texture of a crumble topping, making it a true all-season treat. Whether you’re baking for a holiday, a summer potluck, or just a cozy night in, this recipe is sure to delight.
So next time you’re craving something sweet, skip the crust and go for crumble—you won’t regret it.