Are you looking for a fall dessert that delivers all the creamy, warmly spiced, and comforting flavor of a classic pumpkin pie, but without the fuss and stress of making a pie crust? This incredible, from-scratch Pumpkin Crumble is your dream come true! It’s the perfect, easy, and crowd-pleasing dessert that features a smooth, rich pumpkin custard with an even better, buttery, and incredibly crunchy oat crumble topping.
This isn’t just another pumpkin recipe; it’s a guide to creating the ultimate, easy fall dessert. We’ll show you how to create a silky, perfectly set pumpkin custard, and how to top it with a generous, irresistible crumble. It’s a rustic, show-stopping dish that is perfect for a cozy family dinner, and it’s guaranteed to be a new favorite on your Thanksgiving dessert table.
Table of Contents
Table of Contents
Recipe Overview: All the Flavor of Pie, None of the Fuss
What makes this Pumpkin Crumble so spectacular is its brilliant simplicity and its perfect harmony of textures. The bottom layer is a rich, smooth, and custardy pumpkin filling that tastes just like a classic pumpkin pie. The top layer is a thick, buttery, and wonderfully crunchy oat crumble that provides the perfect textural contrast. This is a true “one-pan wonder” that is incredibly easy to assemble and is a fantastic make-ahead option for a stress-free holiday.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Essential Ingredients for the Best Crumble
This recipe uses a handful of simple, classic ingredients to create its signature cozy and comforting flavor.
- The Creamy Pumpkin Custard Filling: This is the silky, rich heart of our crumble.
- Pure Pumpkin Purée: It is absolutely essential to use 100% pure pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced). This gives you complete control over the flavor and results in a true, authentic pumpkin taste.
- Half-and-Half & Eggs: These are the key to a rich, smooth, and perfectly set custard filling. The half-and-half provides a wonderful creaminess without being as heavy as all heavy cream, and the eggs help the filling to set beautifully as it bakes.
- The Spices (Pumpkin Pie Spice & Cardamom): We use a classic, cozy pumpkin pie spice blend, and the recipe includes a brilliant, secret ingredient: a touch of ground cardamom. Cardamom adds a wonderful, slightly floral, citrusy, and warm spice note that beautifully complements and enhances the classic pumpkin flavor.
- The Crunchy Oat Crumble Topping: This is what provides the wonderful, buttery crunch.
- Old-Fashioned Rolled Oats: This is the key to a classic “crisp” or “crumble” texture. Old-fashioned oats provide a wonderful, hearty, chewy, and crispy texture.
- Dark Brown Sugar: Using packed dark brown sugar provides a deep, rich, caramel-like sweetness with notes of molasses.
- Melted Butter: Using melted butter is a brilliant shortcut for an easy, no-fuss topping. It creates a wonderfully clumpy, crunchy, and almost granola-like texture that is absolutely irresistible.
Step-by-Step to the Perfect Pumpkin Crumble
This recipe is wonderfully simple. It’s a true two-bowl, one-pan wonder!
Step 1: Make the Creamy Pumpkin Custard Filling
First, preheat your oven to 350°F (175°C). Generously butter the bottom and sides of a 13×9-inch baking dish with 1 tablespoon of the unsalted butter.
In a large mixing bowl, whisk together the two cans of pumpkin purée, the 2 cups of half-and-half, the 1 1/2 cups of granulated sugar, the 3 large eggs, the 2 teaspoons of pumpkin pie spice, the 1/4 teaspoon of cardamom, and the 1/2 teaspoon of salt until the mixture is completely smooth and well blended.
Pro Tip: Be careful not to over-whisk the custard filling. You want to mix only until the ingredients are smooth and just combined. Over-whisking incorporates too much air, which can cause a custard to crack as it bakes and cools.
Step 2: Create the Crunchy Oat Crumble Topping
In another large bowl, combine the 1 cup of old-fashioned rolled oats, the 1 cup of dark brown sugar, the 3/4 cup of all-purpose flour, the remaining 1/2 teaspoon of pumpkin pie spice, the 1/4 teaspoon of cardamom, and the 1/2 teaspoon of salt. Use a fork to break up any lumps of brown sugar and mix the dry ingredients together.
Melt the remaining 7 tablespoons of butter. Pour the melted butter into the flour and oat mixture. Stir with a fork until all the dry ingredients are completely moistened and a wonderful, crumbly texture has formed.
Step 3: Assemble and Bake to Golden, Bubbly Perfection
Spread the prepared pumpkin custard mixture evenly in the bottom of your buttered baking dish.
Generously and evenly scatter the prepared oat crumble mixture over the top of the pumpkin filling.
Place the crumble on a larger, rimmed baking sheet to catch any potential drips. Bake for about 50 minutes.
Pro Tip (How to Tell When It’s Done): You’ll know the pumpkin crumble is perfectly baked when the crumble topping is a beautiful, deep golden brown and crisp, and the pumpkin filling is set around the edges but still has a slight jiggle or wobble in the very center when you gently nudge the pan.
Let the crumble cool on a wire rack for at least 30 minutes before serving. This important resting period allows the hot, custardy filling to cool down and set up slightly, making it easier to scoop.
Serve the crumble room temperature or slightly warm, with a generous dollop of fresh whipped cream on the side.
The Best Easy & Cozy Pumpkin Crumble Recipe
A festive dessert recipe for Pumpkin Pie Cupcakes. The base is a moist pumpkin spice cupcake made with pure pumpkin puree. Each cupcake is cored out and filled with a rich and airy frosting made from cream cheese and whipped heavy cream. The cupcakes are then topped with a swirl of the same frosting and garnished with a small, sugary, baked pie crust cutout to mimic a slice of pie. It’s a creative way to serve the flavors of pumpkin pie in a single serving.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 25 minutes (includes cooling time)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cupcakes:
- Cooking spray
- 1 3/4 cups cake flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup granulated sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons pure vanilla extract
- 1 (15-ounce) can pure pumpkin puree
- For the Pie Crust Cutouts:
- Half a rolled pie crust (store-bought or homemade)
- 2 tablespoons milk, for brushing
- Granulated sugar, for sprinkling
- For the Filling/Topping:
- 4 ounces cream cheese, at room temperature
- 3/4 cup confectioners’ sugar
- 2 cups heavy cream
Instructions
- Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and coat them with cooking spray.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the pumpkin puree, granulated sugar, melted butter, eggs, milk, and vanilla until combined.
- Pour the wet mixture into the dry mixture and gently fold until just incorporated.
- Divide the batter among the muffin cups and bake for 24 to 28 minutes. Let the cupcakes cool completely on a wire rack.
- Make the Pie Crust Cutouts: While the cupcakes cool, use a small cookie cutter to cut 12 shapes from the pie crust. Arrange them on a parchment-lined baking sheet.
- Brush each cutout with milk and sprinkle generously with granulated sugar. Bake at 350°F for 10 to 15 minutes, until deep golden brown. Let cool completely.
- Make the Filling/Topping: In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add 1 cup of the heavy cream and beat until soft peaks form. Add the remaining 1 cup of cream and beat until stiff peaks form. Transfer the mixture to a pastry bag fitted with a round tip.
- Assemble the Cupcakes: Use a teaspoon or melon baller to scoop a small hole out of the top center of each cupcake.
- Squeeze some of the cream filling into each hole, then place the scooped-out piece of cupcake back on top.
- Pipe a swirl of the remaining filling on top of each cupcake.
- Gently push a baked pie crust cutout into the frosting of each cupcake and serve.
Notes
- Special Equipment: The recipe calls for a small holiday cookie cutter and a pastry bag with a round tip for decoration.
- The cupcakes can be made up to 2 days ahead and refrigerated in an airtight container.
- Do not overmix the cupcake batter to ensure a tender crumb.
- The filled cupcakes can be refrigerated for up to 2 hours before adding the pie crust cutout if you prefer them served chilled.
Nutrition
- Serving Size: 1 cupcake
- Calories: 550-650
- Sugar: 50-60 g
- Sodium: 400-500 mg
- Fat: 30-40 g
- Saturated Fat: 18-24 g
- Trans Fat: 0 g
- Carbohydrates: 60-70 g
- Fiber: 2-3 g
- Protein: 6-8 g
- Cholesterol: 120-150 mg
Storage and Make-Ahead Tips
This Pumpkin Crumble is a fantastic make-ahead dessert for a stress-free holiday.
- Make-Ahead: You can fully assemble the entire, unbaked crumble in your baking dish up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, let it sit out at room temperature for about 30 minutes, and then bake as directed. You may need to add 10-15 minutes to the baking time since it is starting from cold.
- Storage: Store any leftover crumble, covered, in the refrigerator for up to 5 days.
- Reheating: You can enjoy leftovers cold or at room temperature, but it’s best when reheated. The best way to re-crisp the topping is to reheat the crumble in a 350°F oven for 15-20 minutes, until it is warmed through.
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Creative Recipe Variations
This incredibly simple crumble recipe is a fantastic base for all sorts of delicious fall desserts.
- Add a Nutty Crunch: For a wonderful, buttery crunch that is a classic pairing with pumpkin, you can add 1 cup of chopped pecans or walnuts to the oat topping mixture along with the flour and sugars.
- Make it with a Different Winter Squash: This recipe is also absolutely fantastic with other sweet, flavorful winter squash purées. Try it with an equal amount of homemade, roasted butternut squash purée or even a sweet potato purée.
- Add a Decadent Caramel or Maple Drizzle: For an even more indulgent dessert, you can serve each warm scoop of the crumble with a generous drizzle of your favorite store-bought or homemade salted caramel sauce or some extra pure maple syrup.
Enjoy The Ultimate “Easier Than Pie” Dessert!
You’ve just created a truly perfect fall dessert that celebrates the simple beauty of pumpkin spice. This Pumpkin Crumble is a timeless classic for a reason: it’s incredibly easy to make, it’s a guaranteed crowd-pleaser, and it is the taste of pure, homemade comfort in a bowl. It’s the perfect ending to any autumn meal.
We hope you and your family love every warm, bubbly, and crunchy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy fall dessert!
Frequently Asked Questions (FAQs)
Q1: What is the difference between a crumble and a crisp?
It’s a subtle but classic distinction! A Crisp has a streusel-like topping that traditionally includes oats, just like this recipe. A Crumble is very similar, but its topping is made without oats, just from flour, sugar, and butter. However, in modern American cooking, the two names are very often used interchangeably, so you could call this a Pumpkin Crisp as well!
Q2: How do I know for sure when my pumpkin crumble is done baking?
The key is the “jiggle test,” just like with a classic pumpkin pie. The egg-based custard filling is perfectly baked when the outer edges are set and puffed, but the very center still has a slight jiggle or wobble to it when you gently nudge the pan. This small, jiggly center will continue to cook and set up perfectly from the residual heat as the crumble cools.
Q3: Can I make this crumble ahead of time for Thanksgiving?
Yes, this is a perfect make-ahead dessert! You can fully assemble the entire unbaked crumble, cover it tightly, and keep it in the refrigerator for up to 2 days. This is a huge time-saver on a busy cooking day. Just remember to add a little extra time to the bake since it will be starting from cold.
Q4: Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free! Simply substitute the all-purpose flour in the topping with your favorite gluten-free 1-to-1 baking blend and make sure to use certified gluten-free old-fashioned rolled oats.
Q5: Can I use fresh pumpkin purée instead of canned?
Yes, you can. If you are using fresh, homemade pumpkin purée, it is very important to make sure that it is very thick and not watery. After you have roasted and puréed your pumpkin, it is a great idea to let it drain in a cheesecloth-lined sieve for a few hours to remove any excess liquid before you use it in the recipe.