This post may contains affiliate links. We may earn a commission, at no additional cost to you, if you make a purchase via our links. See our disclosure for more information.
Homemade pumpkin pie crumble starts with pumpkin pie on the bottom and a buttery, pecan-infused crumble topping that bakes up crisp and crunchy. The textures and flavors are spot on, and you don’t have to fuss with making a crust. Perfect Thanksgiving dessert!
The first time I shared it at a gathering, I had someone seriously offer to pay me to make them more. It’s one of those recipes people freak out about!
My secret is to use pecans in the crumble topping, but I also add cornstarch, which makes it extra crispy. The combination of crispy crunch over the sweet, creamy pumpkin filling is just right.
Serve warm with maple whipped cream or ice cream and watch it disappear!
If you love this recipe, you’ll probably love my Maple Pecan Pie Cobbler, too. Homemade pecan pie filling plus a tender, cake-like cobbler on top. So good!
🍂🍪 Want more cozy fall recipes?
My brand new recipe ebook, The Cozy Season Bakebook, has 20 seasonal bakes that taste like a love letter to fall!
You can expect all the most iconic fall flavors, like cinnamon apple, pumpkin spice, maple, pecans, and more.
It’s also intentionally low-tech and beginner-friendly, so anyone can bake along!
Ingredients
For the pumpkin pie filling – Just like traditional pumpkin pie, you’ll need pumpkin puree. I like to use heavy cream instead of evaporated milk, lots of warm spices, and maple syrup for just enough sweetness. The base is barely sweetened to compensate for the sweetness in the topping.
Pumpkin pie spice – If you want maximum flavor, make your own homemade pumpkin pie spice with toasted cinnamon, ginger, cloves, nutmeg, and allspice. Total game-changer!
For the pecan crumb topping – Instead of a regular crumb topping with flour and sugar, this version replaces some of the flour with chopped pecans. The extra texture and nutty flavor really take this dessert over the top. You can certainly use walnuts instead, if you prefer.
Make your own pumpkin pie spice
With toasted cinnamon and just the right mix of spices, homemade pumpkin pie spice makes the stuff at the store taste like dust!
How to Make Pumpkin Pie Crumble
- Preheat oven to 425 F.
- In a large mixing bowl, whisk together the pumpkin pie ingredients. I usually like to mix everything but the half and half and maple syrup first to make sure the eggs and cornstarch get distributed evenly.
- Pour the filling into a ceramic 9×13 baking pan and bake for 30 minutes.
- While the filling bakes, prepare the topping. To do so, combine all ingredients into a medium bowl and use a pastry cutter to bring it together. I generally start with the pastry cutter then just use my hands to make sure all the little pieces of butter are mixed in.
- You still want to have quite a few clumps for those crunchy crumble pieces. Squeeze the mixture together several times, then break the large crumbles into pieces. Pop in the fridge while the base finishes baking.
- After 30 minutes in the oven, remove the baking dish and top evenly with the crumble. Return to the oven, reduce the temp to 350 F and bake for 20-25 minutes.
- A toothpick inserted in the center should come out clean when done.
- Remove from the oven and cool on the counter for 2 hours before transferring to the fridge. Serve with whipped cream!
Storing Suggestions
Cool to room temperature, then cover and store in the fridge for 3-4 days.
Tips & Variations
- Adjust the topping. Ditch the nuts and use all flour, like this pear crumble. Or, make a pumpkin crisp with old-fashioned oats like my apple crisp.
How to Serve Pumpkin Crumble
Although we normally serve crumbles warm straight from the oven, I actually prefer this one after it gets a chance to sit for a bit. The flavors really come out in the pumpkin filling after an hour or two!
Honestly, it’s great even cold from the refrigerator. The cornstarch will help keep the pecan streusel nice and crispy!
Just like regular pumpkin pie, you’ll want to add some maple-sweetened whipped cream (or a scoop of vanilla ice cream).
More Pumpkin Dessert Recipes
- Pumpkin Pie Pudding Cups
- Pumpkin Bread with Cream Cheese Frosting
- Sourdough Pumpkin Muffins
- Maple-Sweetened Pumpkin Butter
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
Get my FREE Homestead Kitchen Supply List to make it easier than ever to cook and bake from scratch.
Want more seasonal recipes? Subscribe for email updates or follow Milk Glass Home & Kitchen on social media. Join my Facebook Group Seasonal Slow Living to become part of the community!
From-Scratch Pumpkin Pie Crumble
Ingredients
For the Filling
- 30 ounces pumpkin puree, one large can or two regular cans
- 1 Tbs pumpkin pie spice
- 1 tsp kosher salt
- 2 Tbs cornstarch
- 2 eggs, room temperature
- 2 cups half and half, or 1 cup cream and 1 cup whole milk
- ½ cup maple syrup
- 2 tsp vanilla extract
For the topping
- 1 cup all purpose flour
- ½ cup chopped pecans
- ¾ cup brown sugar
- ¾ cup cold unsalted butter, cubed
- ½ tsp kosher salt
- 2 tsp cinnamon
- 1 Tbs cornstarch
Instructions
- Preheat oven to 425 F.
- In a large mixing bowl, whisk together the pumpkin pie ingredients. I usually like to mix everything but the half and half and maple syrup first to make sure the eggs and cornstarch get distributed evenly.30 ounces pumpkin puree, 1 Tbs pumpkin pie spice, 1 tsp kosher salt, 2 Tbs cornstarch, 2 eggs, 2 cups half and half, ½ cup maple syrup, 2 tsp vanilla extract
- Pour the filling into a ceramic 9×13 baking dish and bake for 30 minutes.
- While the filling bakes, prepare the topping. To do so, combine all ingredients into a medium bowl and use a pastry cutter to bring it together. I generally start with the pastry cutter then just use my hands to make sure all the little pieces of butter are mixed in.1 cup all purpose flour, ½ cup chopped pecans, ¾ cup brown sugar, ¾ cup cold unsalted butter, ½ tsp kosher salt, 2 tsp cinnamon, 1 Tbs cornstarch
- You still want it to be a little clumpy for those crunchy crumble pieces. Squeeze the mixture together several times, then break the large crumbles into pieces. Pop in the fridge.
- After 30 minutes in the oven, remove the baking dish and top evenly with the crumble. Return to the oven, reduce the temp to 350 F and bake for 20-25 minutes.
- A toothpick inserted in the center should come out clean when done.
- Remove from the oven and cool on the counter for 2 hours before transferring to the fridge. Serve with whipped cream!
Nutrition
Did you try this recipe?
Post a photo and tag @milkglasshome!Pin this recipe for later!
