From-Scratch Pumpkin Pie Crumble
Pumpkin pie crumble is a two-layered dessert with a base of homemade maple-sweetened pumpkin pie, baked until just firm enough, then coated with a pecan crumble topping. It's sweet and crunchy with creamy, spiced pie underneath. The flavors scream fall and you don't even have to make pie crust!
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 9x13 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
Calories: 269kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 252mg | Potassium: 223mg | Fiber: 2g | Sugar: 19g | Vitamin A: 8679IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg
Servings: 16 servings
Calories: 269kcal