If you’re looking for your new favorite fall dessert, let me introduce you to Pumpkin Pie Crumble. Imagine all the comforting, cozy flavors of classic pumpkin pie, but with a buttery oat-pecan crumble topping that’s downright irresistible. It’s perfect for gatherings, easy enough for a weeknight treat, and honestly, I dream about it all year long. The best part? You get that nostalgic, spiced pumpkin filling with just the right amount of crunch and sweetness on top. If you love pumpkin desserts, this one is a must-bake!

Pumpkin Pie Crumble Recipe - Recipe Image

Ingredients You’ll Need

What I love about Pumpkin Pie Crumble is how each ingredient pulls its weight—creating deep flavor, the perfect creamy texture, and a crumbly, golden topping. Everything you need is probably already in your pantry; it’s just a matter of assembling the magic!

Pumpkin puree: The foundation! Go for canned or homemade; both give that earthy, sweet pumpkin essence.
Brown sugar: Adds rich, caramel-like sweetness and keeps the filling moist.
Eggs: Lightly beaten eggs help set the filling into that classic custard-like texture.
Cinnamon: Warm, aromatic spice that brings pumpkin flavor to life. Don’t skimp!
Ground cloves: Just a hint gives depth and old-fashioned charm.
Ground ginger: A little goes a long way for a gentle zing of heat.
Vanilla extract: A hit of vanilla ties together the flavors beautifully.
Evaporated milk: Makes the filling extra creamy—don’t substitute with regular milk!
Sea salt: Enhances all the sweet spices and balances the richness.
Flour: The base for the crumble, giving it body.
Quick oats: This is key for the topping’s chewy-crunchy texture.
Butter (melted): Because everything’s better with butter. It brings the crumble together.
More brown sugar: Sweetens up the topping and helps it caramelize.
More cinnamon: Doubles down on the spicy, cozy aromas.
More vanilla extract: Adds a subtle warmth to the crumbly top.
Chopped pecans (optional): Toasty crunch! Feel free to skip if you’re nut-free.
Dash of sea salt: A must in the crumble topping—it makes every bite pop.

How to Make Pumpkin Pie Crumble

Step 1: Preheat and Prep

Let’s get cozy! Start by preheating your oven to 375°F. While that warms up, grease your baking dish—an 8×8 inch pan is ideal for a nice, thick layer, but a 9×9 works if you prefer things a bit thinner. Lightly greasing the pan helps everything release without a hitch (plus, less cleanup!).

Step 2: Mix the Pumpkin Filling

In a big mixing bowl, combine your pumpkin puree, brown sugar, lightly beaten eggs, cinnamon, cloves, ginger, vanilla extract, evaporated milk, and sea salt. Stir it really well, making sure everything is fully blended. You want a smooth, spiced base that will bake up creamy and luscious.

Step 3: Pour and Bake the Filling

Pour your pumpkin mixture into the prepared pan and pop it in the oven. Let it bake for 20 minutes. This early round of baking helps the filling set just enough so the crumble topping won’t sink straight in later. The house will already start to smell amazing!

Step 4: Prepare the Crumble Topping

While the pumpkin bakes, it’s time to set up the crunchy magic. In another bowl, toss together the flour, quick oats, brown sugar, cinnamon, vanilla extract, chopped pecans (if using), and a dash of sea salt. Add only half of the melted butter to start, mixing with a fork (or your fingers) until clumps form. Gradually add a little more butter as needed—you want it moist and crumbly but not wet.

Step 5: Add the Crumble and Bake Again

Once the pumpkin filling has baked for about 20 minutes, it should be firm enough to hold the topping. Grab that oat-pecan mixture and crumble it evenly over the top using your fingers. This helps it stay light and crisp instead of sinking in. Return the pan to the oven and bake for another 25 to 35 minutes, until the topping is a beautiful golden brown and a toothpick in the center comes out clean.

Step 6: Cool and Serve

Let your Pumpkin Pie Crumble cool slightly so the filling sets and it’s easier to serve up beautiful scoops. The flavors deepen as it cools, making each bite even more irresistible. Dig in while it’s still a little warm!

How to Serve Pumpkin Pie Crumble

Garnishes

A dollop of whipped cream (homemade if you’re feeling fancy) is practically required. A scoop of vanilla ice cream takes this dessert to the next level, melting into the crumble. For color and extra flair, sprinkle with a dash of cinnamon or a few toasted pecans on top.

Side Dishes

Pumpkin Pie Crumble is rich and fragrant, so keep the sides simple and fresh. Serve it alongside a mug of chai tea or a hot coffee for a cozy afternoon treat. If you’re serving a crowd, a fruit salad or a crisp autumn apple cider is the perfect refreshing balance.

Creative Ways to Present

For a fun twist, portion the Pumpkin Pie Crumble into individual ramekins before baking for perfect single-servings. Or, layer it parfait-style in small glasses with whipped cream and a sprinkle of cinnamon—it’s visually stunning and just as delicious. If you’re hosting brunch, try it as a surprising topping for pancakes or waffles.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Pie Crumble will keep in the refrigerator for about 3-4 days. Just cover the dish tightly with plastic wrap or foil, or transfer slices to an airtight container. The flavors actually meld and develop deeper over a day or two.

Freezing

You can freeze Pumpkin Pie Crumble portions for up to 2 months. Let the baked dish cool completely, then cut into squares and wrap each in plastic wrap or foil before placing into a freezer bag. Thaw overnight in the fridge before reheating.

Reheating

To restore that fresh-from-the-oven magic, reheat individual servings in the microwave for about 30 seconds, or warm the whole dish in a low oven (about 300°F) until heated through. This brings the topping back to life without drying things out.

FAQs

Can I make Pumpkin Pie Crumble ahead of time?

Absolutely! You can bake Pumpkin Pie Crumble a day in advance and chill it in the refrigerator. Simply reheat before serving for that perfect just-baked taste.

Can I substitute fresh pumpkin for canned puree?

Yes, if you have fresh pumpkin puree on hand, it works beautifully. Just make sure it’s well-drained and smooth, as extra moisture can affect the final texture.

What can I use instead of pecans for the topping?

If you’re nut-free or just prefer a different flavor, swap out pecans for walnuts, almonds, or simply skip the nuts altogether. The crumble is still delicious with oats and brown sugar alone.

Is it possible to make this gluten-free?

Definitely! Replace the flour with your favorite 1-for-1 gluten-free flour blend, and use certified gluten-free oats. The result is just as indulgent and satisfying.

Can I double the recipe for a crowd?

Of course! Just bake the filling and topping in a 9×13-inch pan and adjust the baking times as needed. Pumpkin Pie Crumble is always a hit at potlucks and holiday parties!

Final Thoughts

I can’t recommend this Pumpkin Pie Crumble enough. Whether you’re baking for cozy family nights, an autumn gathering, or craving something special for yourself, this dessert always hits the mark. Give it a try and enjoy all the warm, spiced comfort in every single bite!