Pumpkin Pie Crumble
A delightful spin on traditional pumpkin pie featuring a creamy filling topped with a crunchy oat and flour crumble, perfect for gatherings and cozy evenings.
Ingredients
Key Ingredients
- 15 oz pumpkin puree
- 3/4 cup granulated sugar
- 12 oz evaporated milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 pinch salt
Crumble Topping
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
- In another bowl, combine the all-purpose flour, rolled oats, brown sugar, and ground cinnamon. Stir in the melted butter (or coconut oil) until it resembles coarse crumbs.
- Pour the pumpkin filling into a greased 9-inch pie dish (or a similar baking dish). Evenly sprinkle the crumble mixture over the top.
Baking
- Bake in the preheated oven for about 45-50 minutes, or until the filling is set and the crumble is golden brown.
Serving
- Allow it to cool slightly before serving. It’s perfect warm or at room temperature!
Notes
For dairy-free options, substitute unsalted butter with coconut oil or a plant-based butter. Let the dish rest for at least 10-15 minutes after baking for easier serving. Store leftovers in the refrigerator for up to three days or freeze for up to three months.