Pumpkin Pie Crumble with Video

Pumpkin Pie Crumble with Video

Pumpkin Pie Crumble: This is one of those recipes that is super simple  and super delicious. Some days I don’t feel like filling the dishwasher with dishes after I make a recipe. Farmer Fred teases that I fill it 5 times a day. (he is the one who empties the dishwasher) I think some days he feels like it is always full. Anyway, my point is that this recipe only dirties up a few dishes but tastes so good you’ll swear I must have filled the dishwasher.

What Makes This Pumpkin Pie Crumble super simple.   It’s simplicity is because I only use two bowls and a few measuring spoons and cups.    The Crumble topping is make in one bowl.  The Pumpkin pie filling is made in the second bowl.  No stand mixer.  

Make the Bottom Layer of the Crumble.

Make a Pumpkin Pie Filling for the bottom layer of Pumpkin Pie Crumble:

Have you ever made pumpkin pie from a pie pumpkin? I grow pie pumpkins, and they are super cute and when you get tired of them they make a great pumpkin pie. The grandkids are sure they all should be turned into jack -o-lanterns. However, I manage to hide a few to cook into pumpkin treats. If you don’t have a garden, you can usually purchase them in the grocery store around Thanksgiving time. Oh, just be sure they are pie pumpkins and not the bigger pumpkins for carving.  When you are ready to make it into pie just peel the pumpkin and cut it into chunks. Either cook it on the stove or in the microwave until it is soft enough to mash into pumpkin puree. 

Add all of the yummy ingredients that make a delicious pumpkin pie. I am not sure why the canned pie mixes always ask for canned milk.  Half and Half will work just as well, and it tastes better.  Half and Half works just as well and tastes better. Other ingredients include vanilla, cinnamon, pumpkin pie spice, salt, light brown sugar, and eggs.  Mix them all together and pour into a greased 9 X 13-inch Baking dish. 

SIS (simple is smart) TIME SAVER ALERT. 

Purchase a can of pumpkin pie mix and follow the directions on the can for making a pumpkin pie instead of making the filling from scratch.

pumpkin pie crumble

Make the Crumble Topping:

Mix up the Crumble:

The crumble flour, sugar, and baking powder plus two sticks of cold butter added to it.  Mix it together until crumbles form.  I use 1-1/2 sticks of butter  and add more if the crumble looks dry.  The crumble should stick together and form little clumps of crumble mix and butter.  

Sprinkle the crumble over the top of the pie mix, and the Pumpkin Pie Crumble is ready to bake.  

SIS (Simple is Smart) TIME SAVER ALERT! 

Instead of making the crumble from scratch,  Add the butter to a box of yellow cake mix.  Crumble together and use as the topping. 

Bake at 350-degrees F for 1 hour.  Cool until the pie layer if firm and set.  This Pumpkin Pie Crumble is also delicious warm with some whipped cream. 

For more pumpkin recipes check our my recipe for Pumpkin Swirl Cheesecake,   and  Pumpkin Cranberry Cinnamon Chip Muffins. 

pumpkin pie crumble

Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments.The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.  

Pumpkin Pie Crumble

Pumpkin Pie Crumble

Pumpkin Pie Crumble marries pumpkin pie with a coffee cake style crumble on the top. That's right you get pie and cake all in one dessert. Add some whipped cream and YUM!!!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin cake, pumpkin pie, pumpkin recipe
Servings: 12
Calories: 372kcal

Equipment

  • 9 X 13-inch baking pan

Ingredients

Cake Crumble - Top Layer

  • cups all-purpose flour
  • cups cups granulated sugar
  • 1 Tbsp baking powder
  • 1 cup butter

Pumpkin Pie - Bottom Layer

  • 2 cups Pumpkin Puree
  • 2 large eggs
  • 1 cup half and half
  • 1 tsp vanilla
  • cup packed brown sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp sea salt

Instructions

  • preheat oven to 350°F

Crumble Topping

  • Mix together the flour, sugar and baking powder for the topping
  • Cut 1 cup of cold butter into chunks and add to the flour mixture.
  • Crumble together and set aside

Pumpkin Pie Bottom Layer

  • Add all of the pie ingredients to the pumpkin puree and mix well.
  • Spray a 9 X13 inch pan with nonstick spray and add the pumpkin pie mix to the pan.
  • Sprinkle the crumble topping on top and bake for 1 hour at 350°F.
  • Delicious either warm or chilled with whipped cream.

Video

Notes

Try a fresh pumpkin and make your own puree:  Peel the pumpkin, remove the seed and cut up the pumpkin.  Cook the pumpkin pieces in a pan with a little water or in the microwave until very soft.  Mash and let cool before adding the pie ingredients to the puree.  

Nutrition

Serving: 1piece | Calories: 372kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 300mg | Potassium: 131mg | Fiber: 6g | Sugar: 1g | Vitamin A: 6443IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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