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Pumpkin Pie Crumble
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5 from 1 vote

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 Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cake, pumpkin pie, pumpkin recipe
Servings: 12
Calories: 372kcal


  • 9 X 13-inch baking pan


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


  • 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.



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.  


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