Think of this as pumpkin pie meets a classic crumble: warm, simple, and comforting. This Pumpkin Crumble takes about 10 minutes to prep and features a thick, creamy pumpkin layer finished with a buttery oat topping. Let it chill and slice like a pie or serve warm and scoop like a crisp—either way it’s an easy fall favorite.
-Originally published November 2014. Updated November 2019-
This Pumpkin Crumble blends two beloved desserts: the smooth, spiced filling of pumpkin pie and the crunchy, buttery topping of a crumble. Skipping a traditional pie crust makes this dessert quicker and easier to prepare while still delivering the flavors you love.
Why We Love This Pumpkin Pie Crumble Recipe
Fast to prep: Combine the pumpkin filling ingredients, mix the crumble, and bake. Minimal hands-on time makes this ideal for busy holiday prep.
Rich, creamy filling with a crisp topping: This is essentially a crustless pumpkin pie with a golden oat streusel—comforting, textured, and full of fall spice.
Make-ahead friendly: Bake it a day in advance and chill so the pumpkin layer sets for neat slices. It also reheats nicely if you prefer it warm.
This recipe has been a family favorite for years—simple, dependable, and delicious.
Ingredient Notes
For the Pumpkin Layer:
- Pumpkin: Use pure pumpkin purée, not pumpkin pie filling (the pre-spiced, sweetened filling will alter texture and flavor).
- Evaporated milk: Use evaporated, not sweetened condensed milk. It gives the filling a creamy, smooth texture without extra sweetness.
- Eggs: 2 large eggs, room temperature for best results.
- Brown sugar: Light or dark both work; it adds depth and caramel notes to the filling.
- Spices: A mix of cinnamon, ginger, and cloves is used here; feel free to substitute pumpkin pie spice if you prefer.
For the Crumble Topping:
- Butter: Unsalted, melted. If using salted butter, reduce added salt in the topping.
- Quick oats: Quick oats blend well and help the crumble hold together. Old-fashioned oats can be used for a chewier texture.
- Flour: All-purpose flour; a 1:1 gluten-free all-purpose flour can be substituted for gluten-free versions.
- Pecans: Optional for extra crunch—substitute walnuts or omit for allergies/preferences.
Step-by-Step Instructions:
Step 1: Preheat oven to 375°F. Combine all pumpkin filling ingredients in a mixing bowl and stir until smooth.
Step 2: Grease an 8×8 inch baking pan (a 9×9 works but yields a thinner pumpkin layer) and pour the filling in. Bake about 20–25 minutes until the filling has set enough to support the topping.
Step 3: While the filling bakes, stir together the crumble ingredients. Start with about half the melted butter and add more as needed until the mixture is moist but still crumbly—you may not need all the butter.
Step 4: When the pumpkin layer is partially set, remove the pan from the oven and evenly sprinkle the oat crumble over the top. Use your fingers to gently distribute the topping so it stays on the surface rather than dumping it in one pile.
Step 5: Return to the oven and bake another 25–35 minutes, until the topping is golden and a toothpick inserted into the pumpkin comes out clean.
Step 6: Let the dessert cool. For clean slices chill for several hours or overnight so the pumpkin layer fully sets. To serve warm and spoonable, serve soon after cooling slightly. Top with ice cream or whipped cream if desired.
Recipe Tips
- Pan size: An 8×8 inch pan yields a thicker pumpkin layer; a 9×9 gives a thinner layer. If doubling, use a 9×13 pan.
- Adjust the topping: The crumble recipe may make more than you need for an 8-inch pan—use the amount you like for balance between filling and topping.
- Chill for easy slicing: For neat slices, chill overnight and use a very sharp knife, wiping between cuts. Otherwise, serve with a spoon.
- Spice swap: Use pumpkin pie spice if you prefer instead of the individual spices listed.
- Gluten-free option: Substitute a 1:1 gluten-free flour and certified gluten-free quick oats.
Storage
Store covered in the refrigerator for 4–5 days. Serve chilled, at room temperature, or gently warmed. To freeze, cool completely, wrap or place in a freezer-safe container, and freeze up to 3 months; thaw overnight in the refrigerator.
Other Pumpkin Recipes:
- Pumpkin Chip Banana Bread
- Pumpkin Pie Overnight Oats
- No Bake Caramel Apple Cheesecake
- No Bake Pumpkin Crumble Bars
- Pumpkin Ricotta Pasta Bake
- Cinnamon Streusel Pumpkin Coffee Cake
- Pumpkin Carrot Muffins
- Pumpkin Pie Baked Oatmeal
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Pumpkin Pie Crumble
Ingredients
Filling:
- 1 can pumpkin purée (15 oz.)
- ½ cup brown sugar, packed
- 2 eggs, lightly beaten
- 1 ½ tsp. cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 tsp. vanilla extract
- 1 can evaporated milk (12 oz.)
- ½ tsp sea salt
Topping:
- ¾ cup flour
- ¾ cup quick oats
- ½ cup butter, melted
- ½ cup brown sugar
- 1 – 1½ tsp cinnamon
- 1 tsp vanilla extract
- ½ cup chopped pecans (optional)
- dash of sea salt
Instructions
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Preheat oven to 375°F.
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Combine all filling ingredients and mix until smooth. Grease an 8×8 pan and pour in the filling.
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Bake the filling for about 20–25 minutes until it begins to set.
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While the filling bakes, mix the topping ingredients starting with half the melted butter. Add more until the mixture is moist but crumbly.
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Remove the pan, distribute the crumble evenly over the filling, and bake another 25–35 minutes until the topping is golden and a toothpick in the pumpkin comes out clean.
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Cool before serving. For best slices chill for several hours or overnight so the pumpkin layer fully sets.
Notes
Pan choice affects layer thickness: 8×8 yields a thicker pumpkin layer; 9×9 produces a thinner layer.
Use less crumble if desired: The topping recipe may be more than you prefer for an 8-inch pan—use what you like.
Chill for easier slicing: For neat pieces, chill overnight and wipe a sharp knife between cuts.
Gluten-free option: Use 1:1 gluten-free flour and gluten-free quick oats.
Nutrition
Nutrition information is an approximation.