Description
A creamy, spiced pumpkin custard topped with a buttery streusel crumble, combining the best of pumpkin pie and crisp toppings for an easy, crowd-pleasing fall dessert.
Ingredients
- Filling:
- 1 can (15 oz) pumpkin puree (unsweetened)
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- 1/4 tsp salt
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin spice blend, salt, evaporated milk, and vanilla until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- In another bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in nuts if desired.
- Sprinkle crumble topping evenly over the pumpkin filling.
- Bake for 45–50 minutes, or until filling is set and topping is golden brown.
- Cool slightly before serving warm, or chill for a firmer texture.
Notes
- Swap the topping with crushed gingersnap cookies for extra spice.
- Add shredded coconut to the crumble for a tropical twist.
- Mix rolled oats into the crumble for more texture.
- Replace evaporated milk with heavy cream for a richer filling.
- Top with caramel sauce before serving for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 270
- Sugar: 22g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
