Pumpkin Pie Crumble
A delightful dessert that captures the flavors of fall, combining creamy pumpkin pie with a crunchy crumble topping.
Ingredients
For the crust
- 1 cup all-purpose flour
- ½ cup cold butter, cubed Use cold for flakiness
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the filling
- 1 can pumpkin puree (15 oz)
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
For the crumble
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup oats
- ½ cup cold butter, cubed Use cold for flakiness
- 1 teaspoon cinnamon For the crumble
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a mixing bowl, combine 1 cup of flour, granulated sugar, and salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside.
Filling
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, and spices, including salt.
- Pour this mixture over the baked crust.
Crumble Topping
- In another bowl, mix 1 cup of flour, brown sugar, oats, and cinnamon.
- Cut in the cold, cubed butter until the mixture becomes crumbly.
- Sprinkle the crumble mixture evenly over the pumpkin filling.
Baking
- Bake for 45-50 minutes or until the topping is golden brown and the filling is set.
- Allow to cool before serving.
Notes
Serve this dessert warm with ice cream or chilled with whipped cream. Garnish with chopped pecans or walnuts for added crunch.