Pumpkin Spice Crumble Delight (Printable)

A warm, spiced pumpkin dessert with a buttery oat crumble topping, ideal for cozy fall gatherings.

# List of ingredients:

→ Pumpkin Filling

01 - 2 cups canned pumpkin purée (not pie filling)
02 - 1/2 cup packed brown sugar
03 - 2 large eggs
04 - 1/2 cup whole milk
05 - 1 teaspoon vanilla extract
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon salt

→ Crumble Topping

11 - 3/4 cup all-purpose flour
12 - 1/2 cup rolled oats
13 - 1/3 cup packed brown sugar
14 - 1/2 teaspoon ground cinnamon
15 - 1/4 teaspoon salt
16 - 1/2 cup unsalted butter, cold and cubed

# Steps:

01 - Preheat the oven to 350°F and grease an 8-inch square baking dish.
02 - In a large bowl, whisk pumpkin purée, brown sugar, eggs, milk, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until fully combined and smooth. Transfer to the prepared dish.
03 - In a separate bowl, combine flour, rolled oats, brown sugar, cinnamon, and salt. Incorporate cold butter using a pastry cutter or fingers until mixture resembles moist, pea-sized crumbs.
04 - Evenly distribute the crumble topping over the pumpkin filling. Bake for 35 to 40 minutes until the topping is golden and the filling is set.
05 - Allow the dessert to cool briefly before serving warm. Optionally pair with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • It gives you all the flavor of pumpkin pie without rolling out dough or worrying about soggy bottoms.
  • The buttery oat crumble adds texture and sweetness that makes every bite feel complete.
  • You can have it on the table in under an hour, warm and ready for guests or just yourself.
02 -
  • Use cold butter straight from the fridge or the crumble will turn greasy instead of crisp.
  • Don't skip greasing the dish, even if it's nonstick, because pumpkin filling loves to cling to corners.
  • If the topping browns too quickly, tent it loosely with foil for the last ten minutes of baking.
03 -
  • Taste your pumpkin purée before you mix it in, some brands are sweeter or more watery than others.
  • Let the crumble sit in the fridge for five minutes before baking if your kitchen is warm, it'll crisp up better.
  • Serve this slightly warm, not scalding hot, so the flavors have a chance to settle and come together.

Go back