This simple, delicious Pumpkin Crumble dessert is such an easy recipe, you will be making it again and again!
When I think of fall, all things pumpkin come to mind. There are pumpkin decorations in our home and pumpkin recipes are on repeat around here too! Pumpkin brings up all the cozy, comforting feelings and I really can’t get enough of it.
I am always down for a delicious pumpkin treat and this Pumpkin Crumble is definitely at the top of my list. It’s an easy way to get that pumpkin pie goodness without the hassle of actually making any pie crust.
This simple recipe requires no fancy techniques or equipment. In fact, it is easy enough for a novice baker.
It is always a hit too, with its lusciously creamy pumpkin layer topped with a deliciously buttery crumble topping. What’s not to love about it?
Can you make this recipe healthy?
With its oat toppings and pumpkin interior, there is plenty of healthy ingredients in this recipe. That said, the butter and sugar definitely prevent this dessert from falling into any “healthy” categories.
There are some easy swaps you can make to make this dessert a bit better for you. While I do prefer Pumpkin Crumble as written in the recipe (with butter and sugar to make it extra yummy), if you are looking to eat a bit healthier, a couple of simple swaps can get you there.
These swaps include:
- Using maple syrup instead of sugar in the filling. I would not use it in the crumble though as it will get too wet and will loose its texture.
- Replacing the melted butter with melted coconut oil in the recipe (you can do this in both the filling and the crumble).
Ingredients in Pumpkin Crumble
- Pumpkin puree: I use canned pumpkin puree. You can also use homemade but aim to make it the same consistency as the canned variety.
- Eggs
- Sugar: brown sugar is used in the filling and in the crumble topping.
- Milk: used in the filling to help thin it out and make it creamy and smooth.
- Butter: used both in the filling and the crumble topping.
- Flavourings: Pumpkin Pie Spice, cinnamon, and vanilla extract.
- Flour: All purpose flour is what I use but you can easily swap in a gluten free flour to make this gluten free.
- Oats: If you are making this gluten free, make sure your oats are gluten free.
***Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.***
How to make Pumpkin Crumble
Making Pumpkin Crumble is as easy as 1-2-3.
- Make the filling. Simply mix all of the pumpkin filling ingredients together in a large mixing bowl and then pour it into an 8×8 baking dish (or similar).
- Make the crumble topping. In a separate bowl, mix all of the crumble ingredients. Use a fork to combine. Using your hands to break up any large clumps, sprinkle over the pumpkin filling.
- Bake. Bake for 35-40 minutes or until the crumble is a nice golden brown.
See? Told you it was easy!
I hope you enjoy this lovely pumpkin dessert! I love to enjoy it with a cup of tea or coffee like my Homemade Pumpkin Cream Cold Brew Coffee (one of my fav coffee options during this time of year).
Bon appetit!
-Cathy
You may also like:
Pumpkin Streusel Bread
Pumpkin Baked French Toast Casserole
My Pumpkin Spice Waffles
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Scones with Maple Glaze
Pumpkin Crumble
Ingredients
For the pumpkin filling:
- 3 cups pumpkin puree
- 3 eggs
- 1 cup brown sugar
- 1/2 cup milk
- 1/3 cup butter melted
- 1 tablespoon pumpkin spice
- 2 teaspoons vanilla extract
For the crumble topping:
- 1/2 cup flour Use gluten free flour if making this gluten free.
- 1/2 cup oats
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350F.
- In a large bowl, combine all of the pumpkin filling ingredients. Pour into an 8×8 baking dish or similar (I used a round quiche pan).
- In a separate bowl, mix all of the crumble ingredients. Use a fork to combine. Using your hands to break up any large clumps, sprinkle over the pumpkin filling.
- Bake for 35-40 minutes or until the crumble is a nice golden brown.
I made this tonight and the topping basically melted into the pumpkin mixture and wasn’t at all thick and crumbly like yours is. It felt like it either needed more of the topping or the butter should not have been melted (I think that was partly what made it sort of melt and mix in with the pumpkin mixture instead of creating a nice crumble on top). I was also curious what kind of oats you used. Are they quick oats or rolled oats? I used quick and I wonder if you maybe used rolled? That may have helped the texture of the topping a little too.
Hi Lydia! I usually use rolled oats or old fashioned oats but have also used quick oats in my crumbles before and they have worked out. My guess is that perhaps your pumpkin puree is a bit loose. I used canned pumpkin puree and it is very thick so when it is mixed in with the other ingredients, it still is a thick pumpkin mixture. If you found that your pumpkin mixture was too thin, that could why your crumble sank into it. If that’s the case, you could try a thicker puree or try to reduce the milk in the recipe. Hope that helps!
Very tasty and easy to make. I only used cinnamon and nutmeg for the spices.
I only have pumpkin pie mix, can I use that? Make adjustments?
I personally haven’t tried it myself. It will change the flavour of the recipe since the pie mix is already “ready to use” and has ingredients added to it but I suspect you could make it work.