Pumpkin Crumble

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!

Yup, I am one of those people that eagerly await the arrival of pumpkin spice lattes at cafes. I guess that makes me basic, but I don’t care. Its so good and makes me so happy!

Today, I am so happy to share with you my Pumpkin Crumble! It’s an easy way to get that pumpkin pie goodness without the hassle of actually making any pie crust! Crumbles are hits around here and this pumpkin one is no exception!

Portion of Pumpkin Crumble in a ramekin topped with ice cream.

A healthier dessert

Crumbles, I find, are a bit healthier than pies as they don’t have as much flour in them. And with the use of pumpkin which is quite healthy, I feel a little bit better about eating it. I wouldn’t call it healthy though. It is definitely a treat as there is still a good amount of sugar and butter in this dessert.

I like to make this indulgent (i.e. with butter and sugar as stated in the recipe) when serving it to guests but there are ways it can be made a bit healthier too.

Some easy swaps to make this a bit better for you:

  • use maple syrup instead of sugar in the filling (not in the crumble though as it will get too wet)
  • replace the melted butter with melted coconut oil in the recipe (both in the filling and in the crumble)
A sliced Pumpkin Crumble in a baking dish, showing the pumpkin filling and crumble topping layers.

How to make Pumpkin Crumble

To make this dessert, I use:

For the pumpkin filling:

  • 3 cups pumpkin puree
  • 3 eggs
  • 1 cup brown sugar
  • 1/2 cup milk
  • 1/3 cup melted butter
  • 1 tablespoon pumpkin spice
  • 2 teaspoons vanilla extract

For the crumble topping:

  • 1/2 cup each flour, oats, melted butter and brown sugar
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon

Putting the dessert together is really easy to do. Simply mix the filling ingredients in a bowl and pour it into your baking dish. Then mix the crumble ingredients together and sprinkle it over top. Bake in the oven for 35-40 minutes and voila!

See? I told you it was easy!

I hope you enjoy this lovely pumpkin dessert! Bon appetit!

-Cathy

Closeup of the crumble topping on a Pumpkin Crumble.

You may also like:

Pumpkin Streusel Bread
Pumpkin Baked French Toast Casserole

Portion of Pumpkin Crumble in a ramekin topped with ice cream.

Pumpkin Crumble

Herbs and Flour
This simple, delicious Pumpkin Crumble dessert is such an easy recipe, you will be making it again and again!
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 445 kcal

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
  • 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.

Nutrition

Calories: 445kcalCarbohydrates: 59gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 114mgSodium: 216mgPotassium: 328mgFiber: 4gSugar: 44gVitamin A: 15006IUVitamin C: 4mgCalcium: 102mgIron: 3mg
Keyword oats, pumpkin, pumpkin puree, pumpkin spice
Tried this recipe?Let us know how it was!

2 Comments

  1. 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.

    • Herbs and Flour

      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!

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