Happy Thanksgiving from Canada! In preparation to celebrate this beautiful fall holiday, I have baked a pumpkin pie crumble yesterday. If you’ve been checking out my previous recipes, you know how much I like to add a crunchy and nutty aspect into many of my baked goods. So, why not add a top layer of crumble to make pumpkin pie more fun to eat? This recipe is perfect for a potluck treat or a dessert to wrap up your family’s Thanksgiving gathering! Give this alternative form of your classic pumpkin pie a try. Serve it up with a dollop of whipped cream, a small scoop of vanilla ice cream, or eat it as is while it’s crispy and warm!
This recipe yields 16 squares, and is ready to eat in 1.5 hours!
What you’ll need…
Crumble Base & Topping
- 1 1/4 cups All-Purpose Flour
- 1 1/4 cups Quick Oats
- 3/4 cup melted unsalted Butter
- 1/2 cup Sugar
- 1/4 cup Crushed Walnuts (optional, for topping)
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
Pumpkin Pie Filling
- 2 cups canned Pumpkin Puree (not Pumpkin Pie Filling!)
- 2 Eggs
- 1/4 cup Sugar
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- Preheat oven to 350F
- In a medium bowl, mix together all the Crumble Topping & Base ingredients (except walnuts) until all the butter saturates the flour and the mixture forms little pebbles
- Firmly press half the crumble mixture into a 8″ x 8″ baking dish to form the base, then bake in the oven for 15 minutes
- Meanwhile, in a large bowl, whisk together all the Pumpkin Pie Filling ingredients until smooth, then pour onto the baked crumble base
- Put the pumpkin pie back into the oven for another 15 minutes
- Afterwards, sprinkle on the rest of the crumble topping along with the crushed walnuts, then put it back into the oven for another 25 minutes
- Take the pumpkin pie crumble out of the oven, and let cool for half an hour before digging in (or let cool until the bottom of the dish is warm to the touch and put in fridge to serve it cold)!
Please let me know your comments and suggestions about how this smooth, crispy, and nutty pumpkin pie crumble turned out!