Pumpkin Pie Crumble
A simple autumn dessert with a crumbly topping.
Equipment
- Mixing bowl
- pie dish
Ingredients
For the Crust
- 1 cup all-purpose flour
- ½ cup cold butter cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
The Pumpkin Filling
- 15 oz pumpkin puree 1 can
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
For the Crumble Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup oats
- ½ cup cold butter cubed
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust by mixing flour, cold butter, sugar, and salt until crumbly. Press into a pie dish.
- For the filling, whisk together pumpkin puree, condensed milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Pour over the crust.
- Mix flour, brown sugar, oats, butter, and cinnamon for the topping. Sprinkle over the filling.
- Bake for 45 minutes or until set. Let cool before serving.
Notes
Serve with whipped cream or ice cream if desired.