Description
This Pumpkin Pie Crumble is a perfect autumn dessert that features a creamy pumpkin filling atop a buttery crust, finished with a sweet and crunchy oat crumble topping. Ideal for festive gatherings or cozy fall evenings.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- ½ cup cold butter, cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
The Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 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 Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking your pie.
- Prepare the Crust: In a bowl, combine the flour, granulated sugar, and salt. Cut in the cold cubed butter until the mixture becomes crumbly. Press this crust mixture evenly into the base of a pie dish to form the pie shell.
- Make the Filling: In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until smooth and fully combined. Pour this pumpkin filling evenly over the prepared crust in the pie dish.
- Prepare the Crumble Topping: Combine the flour, brown sugar, oats, cinnamon, and cold cubed butter in a bowl. Use your fingers or a pastry cutter to mix until the topping is crumbly and resembles coarse crumbs. Sprinkle this crumble evenly over the pumpkin filling.
- Bake the Pie: Place the pie dish in the preheated oven and bake for 40 to 45 minutes, or until the filling is set and the crumble topping is golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing to serve, ensuring the filling sets properly for clean slices.
Notes
- Use cold butter for both crust and crumble to achieve a flaky texture and crisp topping.
- Ensure the pumpkin puree is well drained if homemade to prevent a soggy crust.
- Let the pie cool completely before serving to allow the filling to set well.
- This pie can be stored covered in the refrigerator for up to 3 days.
- For an extra crunch, lightly toast the oats before mixing them into the crumble topping.
