Classic Pumpkin Pie Crumble — the easiest Easy Pumpkin Pie for holiday baking

Easy Pumpkin Pie crumble is the shortcut-to-cozy dessert you’ll turn to all fall — creamy pumpkin filling, buttery crust, and that crunchy crumble on top that everyone fights over.

Easy Pumpkin Pie Crumble — introduction to the recipe

This Pumpkin Pie Crumble takes everything you love about a classic pie and makes it simpler, sturdier, and more snackable. No rolling out a delicate crust or fretting about a soggy bottom — you press a quick crust into a pan, pour in a spiced pumpkin filling, and finish with an oat-and-butter crumble that toasts up golden in the oven. It’s the perfect hybrid: part Easy Pumpkin Pie, part Pie Crumble, and 100% fall comfort.

What makes this Pumpkin Pie Crumble so irresistible?

First — texture. You get a silky pumpkin layer under a crunchy, buttery streusel. Second — flavor balance. Warm spices (cinnamon, nutmeg, ginger) play against the rich sweetness of sweetened condensed milk (or a lighter swap), and the crumble adds savory butter notes. Third — zero drama: press, pour, top, bake. No circus-level pastry skills required. Who doesn’t want gorgeous dessert with minimal sweat?

Ingredients — compact list with quick notes

Crust

• 1 cup all-purpose flour — the base; holds together without being heavy.
• ½ cup cold butter, cubed — keeps crust flaky and rich.
• ¼ cup granulated sugar — adds sweetness to the base.
• ¼ tsp salt — sharpens all flavors.

Pumpkin Filling

• 1 can (15 oz) pumpkin puree — pure pumpkin flavor, not pie filling.
• 1 cup sweetened condensed milk — gives richness and silkiness. Substitute with evaporated milk + extra sugar if needed.
• 2 large eggs — bind and set the filling.
• 1 tsp vanilla extract — rounds the spices.
• 1 tsp ground cinnamon, ½ tsp nutmeg, ½ tsp ginger — the warm trio for that classic fall taste.
• ½ tsp salt — balances sweetness.

Crumble Topping

• 1 cup flour, ½ cup brown sugar, ½ cup oats — the trifecta for crunchy, chewy crumble.
• ½ cup cold butter, cubed — the fat that crisps and browns.
• 1 tsp cinnamon — echoing the filling for cohesion.

Optional add-ins: chopped pecans in the crumble, a drizzle of caramel after baking, or a pinch of cloves/allspice for extra warmth.

Simple how-to — step-by-step (no fluff)

1. Preheat & prep: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Make the crust: Combine flour, sugar, and salt. Cut in cold butter until mix resembles coarse crumbs. Press firmly into bottom of pan. Bake 10 minutes; remove to cool slightly.
3. Whisk the filling: In a bowl, whisk pumpkin, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth. Pour over the par-baked crust.
4. Make the crumble: Mix flour, brown sugar, oats, and cinnamon. Cut in cold butter until mixture clumps into coarse crumbs. Sprinkle evenly over pumpkin.
5. Bake: Bake 45–50 minutes until the top is golden and the filling sets (a slight jiggle is fine). Cool before slicing.
6. Serve: Warm or room temperature — crowned with ice cream or whipped cream if you’re feeling wild.

Bold tip: Press the crust firmly into the pan — a compact crust gives you clean slices.

The story behind the dish — why crumble > pie sometimes

Pies hold ritual: rolling, crimping, watching the edges. Crumbles? They’re improvisational comfort. Bakers started pressing crumb bases and topping with streusel when they wanted the flavors of pie but not the fuss. Our Pumpkin Pie Crumble is that heritage — it borrows pie’s spices and pumpkin soul, then ditches the delicate pastry for a sturdier, friendlier format. It’s ideal for potlucks, teacher gifts, and last-minute holiday hospitality. Also: no-fail slices = zero heartbreak.

Pro tips for the best outcome

• Keep butter cold for both crust and crumble — cold butter creates those flaky pockets and crunchy crumbs.
• Don’t overmix the crumble — you want thumb-sized clumps that brown, not a uniform paste.
• Test for doneness by feel: the center should not be soupy; it should wobble slightly. Overbake and the custard dries out.
• Let it rest before slicing — cooling gives the filling time to set so slices hold together.
• Make it ahead: this dish often tastes even better the next day, after flavors have mingled.

Variations to try — riff and repeat

• Low sugar /lighter: swap sweetened condensed milk for evaporated milk + 1/4 cup maple syrup; reduces processed-sugar punch.
• Keto/Low Carb Dessert: use almond flour for crust, erythritol for sweetener, and canned coconut milk for richness. Texture shifts, but the vibe stays.
• Crumble Bars: press half the crumble into the pan as a base, add filling, then sprinkle remaining crumble — bake and slice into bars for portable treats. That’s your Crumble Bars variant.
• Spiced up: add a pinch of cloves and cardamom for a more complex spice profile.
• Essen Germany style: inspired by continental streuselkuchen, add rum-soaked raisins to the filling for a nod to Essen Germany bakery flavors.
• Weight-friendly: for shoppers of Weight Watcher Desserts, try smaller slices, use reduced-fat milk, and replace half the butter in the crumble with applesauce (celebratory, I know — but it works).

Best ways to serve — small-plating ideas and pairings

• Classic: Warm with a scoop of vanilla ice cream. The cold-creamy contrast is chef’s kiss.
• Elegant: Dust with cinnamon and pair with espresso for post-dinner wow.
• Family-style: Serve directly from the baking dish with spoons for a cozy, casual vibe.
• For a crowd: cut into squares and garnish each with a tiny swirl of whipped cream and candied pecan. Instant party food.
  Looking for a Dessert Halloween twist? Pipe black cocoa whipped cream and top with candy “pumpkin seeds” for spooky presentation.

Storage, make-ahead, and reheating — practical hacks

• Fridge: Store covered for up to 3 days. Reheat single portions in a 325°F oven for 8–10 minutes.
• Freeze: Freeze whole or cut portions for up to 2 months; thaw in the fridge overnight then reheat.
• Make-ahead: Bake a day early and reheat before serving — flavors actually deepen overnight.
  Quick reheating tip: to restore the crumble’s crispness, reheat in the oven rather than the microwave.

Who will love this? — occasions & crowds

• Holiday tables (Thanksgiving, Christmas) — classic fallback.
• Potlucks and bake sales — easy to transport and cut into slices.
• Weeknight cozy dinners — solid comfort food.
• Those hunting Fall Desserts Easy — minimal fuss, maximum reward.
  If you want Pumpkin Recipes Dessert that doesn’t demand pastry skills, this is a top contender.

FAQs — quick answers to the usual questions

Final thoughts — why this deserves a spot on your fall menu

This Classic Pumpkin Pie Crumble gives you all the nostalgia and none of the pastry panic. It’s cozy, forgiving, and adaptable — perfect for cooks who want big autumnal flavor without the stress. From Easy Pumpkin Pie lovers to bakers hunting a solid Pie Crumble with a crowd-pleasing crunch, this recipe checks the boxes: comfort, convenience, and crowd appeal. Whether you’re aiming for a Dessert Halloween centerpiece, a lighter Weight Watcher Desserts adaptation, or a rustic treat inspired by Essen Germany bakeries, this crumble holds up and shines.

So preheat your oven, get your spices ready, and let the house smell like autumn. Who’s bringing the whipped cream?

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