Pumpkin Spice Crumble (Printable Version)

Cozy pumpkin purée layered with a spiced oat crumble topping, baked until golden brown.

# Ingredient List:

→ Pumpkin Filling

01 - 3 cups pumpkin purée (canned or homemade, not pie filling)
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)
07 - 1/4 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ Crumble Topping

09 - 1 cup all-purpose flour
10 - 3/4 cup old-fashioned rolled oats
11 - 1/2 cup light brown sugar, packed
12 - 1/4 cup granulated sugar
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 teaspoon salt
15 - 1/2 cup unsalted butter, cold and cubed

# How to Make It:

01 - Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish or an equivalent casserole dish.
02 - In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, milk, pumpkin pie spice, salt, and vanilla extract until smooth. Pour the mixture evenly into the prepared baking dish.
03 - In a separate bowl, combine flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Add cold, cubed butter and blend with fingers or a pastry cutter until mixture resembles coarse crumbs.
04 - Sprinkle the crumble topping evenly over the pumpkin filling.
05 - Bake for 40 minutes or until topping is golden and filling is set but slightly wobbly in the center.
06 - Allow to cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • It comes together in one bowl for the filling and one for the topping, so cleanup is fast and easy.
  • The contrast between creamy pumpkin and crunchy oat crumble makes every bite interesting.
  • You can serve it warm, cold, or somewhere in between and it tastes great every time.
  • Its forgiving enough that even if you overbake it slightly, the crumble hides everything.
02 -
  • If your butter is even slightly soft, the crumble will melt into the filling instead of staying on top in crispy clumps.
  • Dont skip the resting time after baking or youll scoop out a messy puddle instead of neat squares.
  • If the topping browns too fast, tent the dish loosely with foil for the last 10 minutes.
03 -
  • Freeze the butter for 10 minutes before you cube it if your kitchen is warm, it makes the crumble process much easier.
  • Use a glass dish if you have one so you can peek at the bottom and make sure the filling has set without overbaking the top.
  • Let the pumpkin mixture sit for a minute after whisking so any air bubbles rise and pop, giving you a smoother texture.

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