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Pumpkin Crumble

Pumpkin crumble with a smooth, pumpkin pie-like custard filling and a golden oat crumble topping. Baked until the filling sets and the topping turns crisp, then served warm with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

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
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, cubed
Serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Bake prep
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
Mix and pour pumpkin filling
  1. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth, then pour into the greased dish.
Make oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in the cold unsalted butter until crumbly.
Assemble and bake
  1. Scatter the oat crumble evenly over the pumpkin filling.
Bake until set
  1. Bake for 40-45 minutes at 375F until the crumble is golden and the filling is set.
Serve
  1. Serve warm with vanilla ice cream.

Notes

For the smoothest filling, whisk until no egg streaks remain before pouring into the baking dish. Refrigerate leftovers covered for up to 4 days; reheat individual portions in the oven at 325F until warmed through. Freezing is not recommended because the custard texture can turn grainy. For a dairy-light option, use evaporated milk alternatives that are equivalent in fat content and texture.