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Pumpkin Crumble

Pumpkin crumble with a creamy pumpkin custard filling and a golden oat crumble topping baked until set. Finished warm and served with vanilla ice cream for a classic American dessert.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin filling
  • 15 oz pumpkin puree
  • 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 cold, cubed
Serving
  • 0.5 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 375F and grease a 9x13 baking dish for easy release.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth, then pour into the prepared dish.
Make the oat crumble
  1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  2. Cut in cold unsalted butter until the mixture looks crumbly and evenly coated.
  3. Scatter the oat crumble over the pumpkin filling so it covers the surface.
Bake and serve
  1. Bake at 375F for 40-45 minutes, until the crumble topping is golden and the filling is set.
  2. Let the pumpkin crumble rest briefly, then serve warm with vanilla ice cream.

Notes

For the smoothest custard, whisk the filling until no egg streaks remain before pouring into the dish. Refrigerate leftovers in an airtight container for up to 4 days; reheat individual portions in the microwave at 50% power until warmed through. Freezing is not recommended because the custard can change texture after thawing. For a dairy-light option, use evaporated milk labeled lactose-free instead of regular evaporated milk.