Pumpkin Pie Crumble
This Pumpkin Pie Crumble combines the classic flavors of pumpkin pie with a delicious crunchy topping, making for a delightful dessert that's perfect for fall gatherings or holiday celebrations.
Equipment
- 1 9-inch pie pan or baking dish
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 fork
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 2 cups pumpkin puree canned or homemade
- 1 cup heavy cream
- ¾ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter melted
- a pinch salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
- Pour the pumpkin filling into the prepared pie pan or baking dish.
- In another mixing bowl, combine the rolled oats, flour, brown sugar, cinnamon, melted butter, and a pinch of salt for the crumble topping. Mix well until crumbly.
- Evenly sprinkle the crumble topping over the pumpkin filling in the pie pan.
- Bake in the preheated oven for about 45 minutes, or until the filling is set and the crumble is golden brown.
- Remove from the oven and allow to cool slightly before serving.
- Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving.
Feel free to add nuts or extra spices to the crumble topping for added flavor and texture.