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.
- 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).
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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
- 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.