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Pumpkin Pie Crumble: This is one of those recipes that is super simple and super delicious. Some days I don’t feel like filling the dishwasher with dishes after I make a recipe. Farmer Fred teases that I fill it 5 times a day. (he is the one who empties the dishwasher) I think some days he feels like it is always full. Anyway, my point is that this recipe only dirties up a few dishes but tastes so good you’ll swear I must have filled the dishwasher.

Key Takeaways:

Minimal Cleanup Required: This recipe only uses two bowls and a few measuring tools—no stand mixer or fancy equipment.
Two-Layer Simplicity: The dessert is built with a creamy pumpkin pie filling base and a buttery crumble topping.
Homemade or Shortcut Options: You can either make the pumpkin pie filling from scratch or use canned pie mix for a quicker prep.
Easy Crumble Hack: Mix cold butter into a box of yellow cake mix as a shortcut for a delicious, no-fuss topping.
Kid-Approved Flavor: Real pie pumpkins (not carving ones!) make a more flavorful filling and are fun to prep with kids.
Delicious Warm or Cold: Best served warm with whipped cream, but equally tasty chilled once the pie layer is set.

Overview

Pumpkin Pie Crumble is the ultimate cozy dessert for busy days when you crave the rich, spiced flavor of pumpkin pie without the fuss—or the dish pileup. This recipe is refreshingly simple, requiring just two bowls, no stand mixer, and minimal cleanup, making it a favorite for anyone who loves a homemade treat without the extra work. With a creamy, spiced pumpkin filling layered beneath a buttery crumble topping, it delivers all the fall flavors you love in an easy, crowd-pleasing format. Whether you use fresh pie pumpkin or take the shortcut with canned mix, this dish bakes up golden and fragrant—perfect warm with a dollop of whipped cream. Bonus: there are time-saving hacks throughout, proving that delicious doesn’t have to be complicated.

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What Makes This Pumpkin Pie Crumble super simple. It’s simplicity is because I only use two bowls and a few measuring spoons and cups. The Crumble topping is make in one bowl. The Pumpkin pie filling is made in the second bowl. No stand mixer.

Make the Bottom Layer of the Crumble.

Make a Pumpkin Pie Filling for the bottom layer of Pumpkin Pie Crumble:

Have you ever made pumpkin pie from a pie pumpkin? I grow pie pumpkins, and they are super cute and when you get tired of them they make a great pumpkin pie. The grandkids are sure they all should be turned into jack -o-lanterns. However, I manage to hide a few to cook into pumpkin treats. If you don’t have a garden, you can usually purchase them in the grocery store around Thanksgiving time. Oh, just be sure they are pie pumpkins and not the bigger pumpkins for carving. When you are ready to make it into pie just peel the pumpkin and cut it into chunks. Either cook it on the stove or in the microwave until it is soft enough to mash into pumpkin puree.

Add all of the yummy ingredients that make a delicious pumpkin pie. I am not sure why the canned pie mixes always ask for canned milk. Half and Half will work just as well, and it tastes better. Half and Half works just as well and tastes better. Other ingredients include vanilla, cinnamon, pumpkin pie spice, salt, light brown sugar, and eggs. Mix them all together and pour into a greased 9 X 13-inch Baking dish.

SIS (simple is smart) TIME SAVER ALERT.

Purchase a can of pumpkin pie mix and follow the directions on the can for making a pumpkin pie instead of making the filling from scratch.

Make the Crumble Topping:

Mix up the Crumble:

The crumble flour, sugar, and baking powder plus two sticks of cold butter added to it. Mix it together until crumbles form. I use 1-1/2 sticks of butter and add more if the crumble looks dry. The crumble should stick together and form little clumps of crumble mix and butter.

Sprinkle the crumble over the top of the pie mix, and the Pumpkin Pie Crumble is ready to bake.

SIS (Simple is Smart) TIME SAVER ALERT!

Instead of making the crumble from scratch, Add the butter to a box of yellow cake mix. Crumble together and use as the topping.

Bake at 350-degrees F for 1 hour. Cool until the pie layer if firm and set. This Pumpkin Pie Crumble is also delicious warm with some whipped cream.

For more pumpkin recipes check our my recipe for Pumpkin Swirl Cheesecake, and Pumpkin Cranberry Cinnamon Chip Muffins.

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FAQ:

Q: Can I use canned pumpkin pie mix instead of making the filling from scratch?
A: Yes! Just follow the directions on the can to save time—it’s a perfect shortcut for busy days.

Q: What kind of pumpkin should I use for homemade puree?
A: Use small pie pumpkins—not carving pumpkins. They’re sweeter and have better texture for baking.

Q: What can I use instead of making the crumble topping from scratch?
A: Mix cold butter with a box of yellow cake mix for an easy and tasty crumble topping alternative.

Q: How do I know when the Pumpkin Pie Crumble is fully baked?
A: Bake at 350°F for 1 hour. It’s done when the top is golden and the pie layer is firm and set.

Q: Does this recipe require a mixer?
A: No mixer needed! Everything is mixed by hand using bowls, spoons, and measuring cups.

Q: Can I serve it right after baking?
A: It’s best to let it cool slightly so the filling sets, but it’s delicious warm—especially with whipped cream!

5 from 2 votes