Go Back
+ servings

Pumpkin Pie Crumble

You cannot go wrong with this Pumpkin Pie Crumble - with a shortbread bottom, a pumpkin pie layer and buttery pecan topping. Delish!
Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 396kcal
Author Ana Frias


  • Crust
  • ¾ cup plus 2 tablespoons cake flour
  • ½ cup plus 2 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 4 ounces butter cold
  • 1 egg
  • Topping
  • ¼ cup flour
  • ¼ cup sugar
  • cup brown sugar
  • ¼ teaspoon cinnamon
  • 1 ounce butter
  • ½ cup chopped pecans
  • Filling
  • cup brown sugar
  • 15 ounces of canned pumpkin pure
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • teaspoon ground cloves
  • teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • teaspoon ground nutmeg
  • 1 egg
  • cup milk


  • Preheat oven to 350° F.
  • Butter a 9-inch round pan with removable bottom and line with parchment paper.
  • To make crust:
  • In a medium bowl, combine the flour, sugar, baking powder and salt. Mix well.
  • Add the butter and cut it in to form crumbs. Add the egg and combine until dough starts coming together.
  • Add the crust mixture into the prepared pan and spread it out evenly.
  • Bake for about 20 minutes, or until it puffs up, then settles down and browns a bit.
  • Remove from the oven and let cool. Do not turn off the oven.
  • To make the crumble (topping):
  • While crust is cooling, in a medium bowl, add the flour, sugar, brown sugar, and cinnamon and mix well. Cut in the butter until pea-sized.
  • Add the pecans and combine until crumble mixture is starting to clump. Set aside.
  • To make pumpkin filling:
  • In a medium bowl, combine pumpkin, sugar, salt, and spices together with a spatula.
  • Add the egg and mix until incorporated well.
  • Add milk and stir to a smooth consistency.
  • Pour over cooled crust, and gently sprinkle the crumble evenly over the filling mixture.
  • Bake until set, about 40 minutes.
  • Cool completely before removing from pan. You can remove the dessert from the removeable pan bottom carefully, once fully cooled, and more successfully if you've lined the pan with parchment.


How to make 1 cup of cake flour: In a measuring cup, add 2 tablespoons of cornstarch then fill the rest with all purpose flour. Whisk well.
Calories are for one slice out of 8. 


Serving: 1slice | Calories: 396kcal | Carbohydrates: 71g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 58mg | Sodium: 347mg | Potassium: 188mg | Fiber: 2g | Sugar: 58g