Dessert

Pumpkin Pie Crumble: My Cozy Twist on a Classic Fall Favorite

ByBiteJoyRecipes September 24, 2025

Pull Up a Chair: Let’s Talk Pumpkin Pie Crumble

So, here’s the backstory: a few years back, I was trying (unsuccessfully, mind you) to make a picture-perfect pumpkin pie for Thanksgiving and wound up creating what is now an almost legendary Pumpkin Pie Crumble in my house. Total accident. Crust got all, well… blah. And instead of tossing the whole thing (which honestly, I was tempted), I swapped in a crunchy, crumbly topping. No joke, my family has demanded this version ever since. Which is kind of annoying, but also, it’s annoyingly good.

Why You’ll Probably Love This Too

I make this Pumpkin Pie Crumble whenever I want to sort of impress but also keep things low-key. My crew goes wild for the crispy topping—I mean, who says no to more buttery bits? (Actually, my uncle did once, but he changed his mind after his third helping.) Sometimes the base gets a little wobbly, especially if I rush it after work, but even then it’s still tasty. Plus, if you’re anti-pie crust (no judgement, mate), this is your jam.

Right, What You’ll Need (With Some Notes)

1 15-oz can pumpkin puree (Libby’s is great, but store-brand has never let me down)
1 can evaporated milk (sometimes I use half-and-half if I’m out—still works)
2 large eggs
3/4 cup granulated sugar (or a little less, if you like it more pumpkin-forward)
1/2 cup brown sugar (packed—I don’t always pack it all that tightly; up to you)
1 tsp cinnamon (more if you’re a spice fiend—I am, my kids aren’t)
1/4 tsp cloves
1/4 tsp nutmeg (fresh grated, or the jar stuff; both fine)
Pinch of salt
1 cup all-purpose flour (though I used whole wheat once by mistake—hmm, not my best idea)
1/2 cup cold unsalted butter, cubed (I’ve subbed in margarine in a pinch, I admit it!)
1/2 cup chopped pecans or walnuts (these are totally optional—my cousin is allergic so I skip ‘em for him)
Extra: whipped cream for serving (I sometimes use the canned stuff… don’t judge me)

Getting Down to the Nitty Gritty: How To Make It

Preheat: Get your oven cranking at 350°F (180°C). One time I forgot this step, set the pie in, and waited… let’s just say don’t do that.
Mix Pumpkin Filling: In a big bowl, whisk together canned pumpkin, evaporated milk, eggs, both sugars, spices, and a pinch of salt. This is where I usually sneak a spoonful (raw eggs and all—living dangerously).
Assemble the Crumble: In a separate bowl, mix the flour, brown sugar, and cold butter with your fingers or a pastry cutter until it forms lumpy little pebbles. If it looks like sand after a rainstorm, you’re good. Toss in nuts if you fancy.
Layer Time: Pour the pumpkin mix into a greased 8×8 pan, or honestly, whatever shape you’ve got. Sprinkle the crumble thickly over the top. Don’t aim for perfection; some unevenness is honestly ideal.
Bake: Slide it into the oven and bake for about 45-50 minutes. The middle should jiggle slightly and the top should be all golden and delicious looking. If it bubbles at the corners, that’s good, not bad!
Cool (Please Wait!): Let it cool before you slice, if you can stand it. (I rarely wait long enough, but it does set up better.)

Stuff I Learned the Weird Way (Notes!)

If your butter isn’t cold, your crumble turns into a sandy puddle—not the end of the world, still edible.
Evaporated milk gives the filling its classic texture; real cream works but is heavier and changes the vibe.
Honestly, nutmeg is optional but I just love it. Gran grumbled if I left it out, but my partner can’t stand it. To each their own?
If you double the recipe, it gets a little trickier to judge the middle—test with a toothpick but don’t panic if it’s a little custardy.

Variations I’ve Tried (Some Win, Some Flop)

Swapped pecans for sunflower seeds once (kid allergy thing); tasted fine, but didn’t get crunchy
Added a handful of chocolate chips on top—too sweet for me, but my neighbor’s kids loved it
Tried swapping brown sugar for coconut sugar. Actually, I find it works better if you use half and half.
Once I tried a gluten-free flour blend—ehh, it was edible but a bit gritty in my opinion

Gear You Need (Or Don’t)

You’ll want a medium mixing bowl, a whisk, and some method of cutting in cold butter (I use a pastry cutter, but my mate uses two forks and just deals with the mess). If you don’t have an 8×8 pan, I’ve used a deep pie plate, or even those disposable foil trays. Not fancy, but it works. Oh, and if your oven runs hot, you may want to check out these oven thermometer reviews because mine always lies by ten degrees!

How Long Does It Last? (Honestly Not Long Enough)

Keeps okay in the fridge for 2 days (maybe a bit more), but in my house it never lasts more than a day! Store covered in the baking pan or transfer to a tub if you’re oddly restrained.

How We Serve It Around Here

This is absolute bliss with a giant dollop of cold whipped cream or a scoop of vanilla ice cream. My gran always set out a pot of strong tea with it; me, I vote for hot coffee, especially if you’re eating it for breakfast (which, I admit, happens more than it should).

Lessons Learned the Hard Way (Pro Tips?)

I once rushed the cooling step—total regret, the filling spilled out everywhere. Let it hang out, even if you’re hungry.
If your crumble is browning too fast (it happens when you use a metal pan), just lay a bit of foil on top and don’t stress it.
I forgot salt once—wow, that was a flat flavor! Don’t skip the pinch.
Actually, letting it sit overnight in the fridge brings all the flavors together. Tastes better the next day, in my opinion.

Curious? Here’s Some FAQs (with Real Opinions)

Can I use fresh pumpkin?: Yep! Just roast, blend, and drain it well—recipe here if you need guidance: homemade pumpkin puree. But to be frank, the canned stuff is heaps easier, and I thought the taste was basically the same (maybe even a bit better with the tinned!)
Can I freeze Pumpkin Pie Crumble?: You can, but the topping gets a bit soggy on defrosting. I dunno, I prefer it fresh, but if you must, pack it up tight and reheat with a quick broil at the end.
How do I make it vegan?: Okay, I haven’t personally nailed this yet, but I have friends who sub in oat milk and flax eggs, and swap butter for vegan margarine—you could peek at this vegan guide.
Why is my crumble topping so pale?: Probably not enough oven time, or maybe it’s shy (kidding). Just bake for a few more minutes—keep an eye on it so it doesn’t burn. Also, brown sugar helps with color.
Can I double this for a crowd?: Absolutely, but use a big pan—honestly, I’ve crowded it before and wound up with overflowing pumpkin goo, not fun to scrub off the oven!

So there you go, a real-world Pumpkin Pie Crumble recipe—straight form (ha, see what I did there?) my slightly scattered, pumpkin-obsessed kitchen. Hope it brings you some coziness too!

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