Go Back

Pumpkin Crumble

Pumpkin crumble with a smooth pumpkin custard filling and a golden oat crumble topping baked until set. Easy fall dessert with warm spiced flavor and a crunchy-but-tender oat layer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 2 eggs
  • 0.75 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.5 tsp salt
  • 1 tsp vanilla
For oat crumble
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter, cold Use cubed and cold for the crumbly texture.
Serving
  • 0.5 vanilla ice cream Serve warm crumble with ice cream.

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin filling
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth.
  3. Pour the filling into the prepared baking dish.
Make and bake the crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut cold unsalted butter into the oat mixture until crumbly with no large butter chunks.
  3. Scatter the oat crumble over the pumpkin filling.
  4. Bake at 375F for 40-45 minutes, until the crumble is golden and the filling is set (a gentle shake should show a slight jiggle only in the center).
Serve
  1. Scoop and serve warm pumpkin crumble with vanilla ice cream.

Notes

For the cleanest set, let the baked crumble rest 10-15 minutes before scooping so the custard firms up. Store covered in the refrigerator up to 4 days; rewarm individual portions in the microwave. Freezing is not recommended because the topping can soften after thawing. For a lighter option, substitute evaporated milk with a reduced-fat evaporated milk to slightly lower calories while keeping the same bake time.