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5 from 6 votes

Pumpkin Pie Crumble

Think crumble/crisp meets pumpkin pie in this simple, warm buttery Pumpkin Pie Crumble. Thick pumpkin layer topped with a buttery oat topping. Change up your favorite fall recipe for this version!
Prep Time15 mins
50 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 9
Author: Lorie Yarro



  • 2 cups pumpkin puree 1 15 oz. can or container
  • 1/2 c. brown sugar, packed
  • 2 eggs lightly beaten
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tsp. vanilla extract
  • 1 can evaporated milk (12 oz.)
  • Dash of sea salt


  • 3/4 c flour
  • 3/4 c quick oats
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 1-2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 c chopped pecans (optional)
  • Dash of sea salt


  • Preheat oven to 375°
  • Combine all pie filling ingredients and stir well. Grease an 8x8 baking pan. (9x9 will work as well, the pumpkin layer will be thinner though.)
  • Pour filling into pan and place in oven to bake.
  • While filling is baking, combine and stir topping ingredients together.
  • After about 20 minutes, the filling should set a bit and be able to hold up the crumble topping. Evenly cover the filling with the topping. (NOTE: You really want this to stay on top of the filling as much as possible. In order to do so, it helps to use fingers to lightly crumble and distribute it all rather than spooning all of it in one big dump. )
  • Bake for another 25-35 minutes or until the topping is a golden brown. Test the pumpkin filling with a toothpick as well. If it comes out clean, then it’s ready!
  • Let cool for about an hour before serving. Store in the refrigerator.