Can I use fresh pumpkin instead of canned?

Yes. Roast and puree your pumpkin well; use about 1¾ cups of homemade puree to match the can. Fresh can be slightly more watery, so adjust sweetener and bake time.

Can I swap out the sweetened condensed milk?

You can, but it changes texture and sweetness. Evaporated milk + extra sugar works; so does full-fat coconut milk + maple syrup for a dairy-free option.

Is this suitable for Weight Watcher Desserts?

You can lighten it for that program by reducing butter, using a light sweetener, or cutting smaller portions — though it won’t be zero-point.

How do I make this a Low Carb Dessert?

Use almond flour for crust and a sugar substitute for the crumble. The filling needs adjustments (less sugar, thickener like xanthan if needed) — still tasty, just different.

What’s the difference between this and a traditional pumpkin pie?

Texture and format. Pumpkin pie uses a flaky crust and a smooth custard tucked into a pie tin; this recipe layers a pressed crust, pumpkin custard, and a crunchy crumble — easier to slice and less temperamental.

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

Description

A cozy autumn dessert that layers a tender, spiced pumpkin custard over a buttery base and finishes with a crunchy oat-streusel topping. Simple to assemble and ideal for holiday tables or a quiet night in.

Ingredients

Scale

Crust

1 cup all-purpose flour
½ cup cold unsalted butter, cut into cubes
¼ cup granulated sugar
¼ tsp fine salt

Pumpkin Layer

1 (15 oz) can pumpkin puree
1 cup sweetened condensed milk
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt

Streusel Topping

1 cup all-purpose flour
½ cup packed brown sugar
½ cup rolled oats
½ cup cold unsalted butter, cubed
1 tsp ground cinnamon

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan and set aside.
Make the base: In a mixing bowl combine 1 cup flour, granulated sugar, and ¼ tsp salt. Work the cold butter into the dry ingredients with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Press the mixture evenly into the bottom of the prepared pan and bake for 10 minutes. Remove and let cool slightly.
Whisk the pumpkin filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, ginger, and ½ tsp salt until smooth and homogenous. Pour this mixture over the warm par-baked crust and spread evenly.
Prepare the streusel: In a separate bowl mix 1 cup flour, brown sugar, oats, and 1 tsp cinnamon. Cut the cold butter into the mixture until it forms pea-sized clumps and coarse crumbs. Scatter the streusel evenly over the pumpkin layer.
Bake everything together at 350°F for 45–50 minutes, or until the top turns golden and the filling is set (a slight jiggle in the center is fine). Allow the pan to cool on a rack before slicing into squares.

Notes

Notes & Tips
- For extra warmth add a pinch of ground cloves or allspice to the pumpkin mix.
- Press the crust firmly when forming the base — it makes slicing cleaner.
- These squares hold up well if made ahead; cover and chill, then warm gently before serving if desired.
Storage
- Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual pieces in a 325°F oven for 8–10 minutes to refresh the crumble, or microwave briefly if short on time.

Nutrition

Serving Size: 1 piece
Calories: 250
Sugar: 12g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 4g
Cholesterol: 50mg