Pumpkin Pie Crumble + Video
Allow me to inform you of something you no doubt already know: Thanksgiving is next Thursday.
Allow me to inform you of something you may not know: I neither understand nor appreciate the whole put-pumpkin-in-everything-starting-September craze.
I know this opinion of mine may be considered sacrilegious by some, being that I’m a dessert blogger and all, but I cannot help the way I feel. And that’s how I feel. I don’t love pumpkin. And I definitely don’t want to be adding it to my morning coffee or other such nonsense. That’s sacrilegious in my book.
But this isn’t a great way to promote this week’s recipe, is it? Cuz this is a recipe that’s FULL of pumpkin. It’s a recipe for a pumpkin pie crumble. But I need you to understand one thing: even I, an individual who is not bffls with pumpkin desserts, can admit that this recipe is a gooooooood one. So, if you love pumpkin, then let me tell you: it’s a GREAT one.
Before I proceed, how about you watch the video I made for this pumpkin pie crumble? It is here:
Or, watch it on YouTube.
You won’t find a boatload of pumpkin recipes on the blog. But you will find a few. And the few that you find are ones that I think even non-pumpkin-enthusiasts will enjoy. Like these pumpkin snickerdoodle cookies. And these pumpkin crumb muffins. And this epic pumpkin pie.
The reason you won’t find so many pumpkin recipes is because I usually only post one or two per year. Because that is all I can personally handle to test out and create and consume.
And since Thanksgiving is around the corner, I knew it was time for my pumpkin recipe of the year. And this pumpkin pie crumble? It’s worthy of that title.
Since I already have a bomb recipe for pumpkin pie on the blog, I decided to put a twist on the classic by creating a pumpkin pie crumble. Which is essentially a pumpkin pie filling on the bottom with a verrrrry generous amount of delicious crumble on top.
So there’s no pie crust. Just a filling. And a crumble. Rejoice, if you’re freaked out by the idea of making your own pie crust. Cuz you don’t have to for this pumpkin crumble. YAY!
And the filling for this pumpkin pie crumble couldn’t be easier. Just one bowl, one whisk, two minutes of whisking, and the filling is ready to be poured straight into the pie dish.
And the crumble couldn’t be easier as well. Stir together the dry ingredients, add in the melted butter, stir in some nuts if you’d like, and the crumble is ready to be sprinkled over the filling. Very generously.
Do note that while this pumpkin crumble comes together in minutes, it does take a while to bake. And an even longer while to cool and set. I am sorry. You could always dig in while the crumble is still warm and mushy if you reallllllllly can’t wait.
A creamy, rich, perfectly sweetened and spiced pumpkin filling. A buttery, crispy, crunchy, nutty, brown sugar crumble. A dollop of whipped cream or a scoopful of ice cream.
This is a dessert even this self-proclaimed pumpkin hater cannot resist.
Pumpkin Pie Crumble
Yield: 9” crumble/10 servings
Pumpkin Filling:
3 eggs
3/4 cup brown sugar, packed
15 oz. can pure pumpkin puree (about 2 cups)
2/3 cup heavy cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground allspice
Crumble:
1 1/2 cups flour
1 cup brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup chopped pecans or walnuts
1. Preheat oven to 375 F. Grease a deep 9” pie dish.
2. Filling: In a large bowl, whisk together the eggs and brown sugar until smooth.
3. Add in the remaining filling ingredients and whisk until smooth. Pour filling into prepared pie dish.
4. Crumble: In a medium bowl, combine the flour, brown sugar, baking powder, salt, and vanilla extract. Add in the melted butter and mix until a clumpy, wet sandy mixture forms. Stir in the nuts.
5. Press crumble into small clumps and scatter over the filling evenly. Bake crumble on lower oven rack for 45-60 minutes, until edges are set but center jiggles slightly when pie is shaken. If the crumble starts getting too dark during baking, cover top lightly with a piece of foil.
6. Cool crumble at room temperature for a while before transferring to fridge for several hours or overnight (filling will continue to set during this time) before serving. If desired, top each slice with a dollop of whipped cream or ice cream.
