Crustless Pumpkin Pie Crumble
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Crustless Pumpkin Pie Crumble, the combination of the creamy pumpkin filling and the sweet, spiced crumble is a delightful experience for your taste buds. It’s like a cozy hug from the inside, a taste that captures the essence of fall.
Serve this delicious dessert warm with a scoop of vanilla ice cream.
Crustless Pumpkin Pie Crumble
As the leaves begin to turn golden and the air becomes crisper, there’s no better way to embrace the fall season than with the warm and inviting flavors of pumpkin.
If you’re looking for a delightful twist on a classic, our Crustless Pumpkin Pie Crumble is the perfect treat to celebrate autumn. This dessert combines the rich, creamy goodness of pumpkin pie with a delightful cinnamon streusel topping, offering a harmonious blend of flavors and textures.
Whether you’re hosting a gathering or just want to satisfy your pumpkin cravings, this recipe is a crowd-pleaser you won’t want to miss.
What does Crustless Pumpkin Pie taste like?
Imagine the velvety smoothness of a traditional pumpkin pie without the fuss of a crust, and then add a delectable cinnamon streusel for a delightful crunch. That’s precisely what our Crustless Pumpkin Pie Crumble offers. The pumpkin purée, sugar, eggs, pumpkin pie spice, salt, vanilla, and heavy cream are expertly combined to create a luscious, creamy base with a perfect balance of sweetness and spice.
What truly elevates this dessert is the Cinnamon Streusel topping. Made with flour, oats, sugar, cinnamon, salt, and melted
Ingredients
Pumpkin custard
- Pumpkin purée. Canned or homemade.
- Granulated sugar. You can use all granulated sugar and omit the brown sugar.
- Brown sugar, light or dark.
- Eggs.
- Pumpkin pie spice. You can use 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon if you prefer. Adjust to your liking.
- Salt.
- Pure vanilla extract.
- Heavy cream or half and half.
Cinnamon streusel
- All-purpose flour.
- Oats. Pulse the oats in a food processor to break them down. I give them a couple of pulses so they’re broken down into bits about half their original size. You can do them as small or large as you want depending on how much texture you want. Furthermore, you can omit the oats and add another 1/2 cup of flour for a traditional streusel.
- Granulated Sugar. You can use either all granulated sugar and omit the brown sugar OR you can use all brown sugar and omit the granulated sugar if you want.
- Brown sugar.
- Cinnamon. You can use pumpkin pie spice for this if you want. I prefer cinnamon.
- Salt.
- Unsalted
butter .
Crustless Pumpkin Pie Crumble FAQ
While using fresh pumpkin is an option, canned pumpkin purée is convenient and consistent in flavor and texture. If you opt for fresh pumpkin, ensure it’s cooked and pureed until smooth.
Absolutely! You can make the Crustless Pumpkin Pie Crumble a day in advance and store it in the refrigerator. Reheat it in the oven or microwave for a warm, delicious treat.
Certainly. If you prefer a traditional crust, you can use a store-bought pie crust or make one homemade for this recipe. Just be sure to blind bake the crust for 10 minutes before adding the pumpkin filling.
Yes, there are ways to make a lighter version of this dessert by using low-fat alternatives for sugar and cream. However, it may affect the texture and flavor, so be mindful of the adjustments you make.
In summary, our Crustless Pumpkin Pie Crumble is a delectable twist on a fall classic. The creamy pumpkin filling is perfectly balanced in sweetness and spice, while the cinnamon streusel topping adds a delightful crunch and warmth to every bite. This dessert is the embodiment of autumn, inviting you to savor the flavors of the season in every mouthful. Whether served at a holiday gathering or enjoyed on a cozy evening at home, this recipe is sure to become a favorite.
Here are more cozy recipes for fall
- Pumpkin Loaf
- Rice Pudding
- Creative and Creepy Halloween Food
- Pumpkin cobbler
- IP Stuffed Peppers
- Top 10 Pound Cake Recipes
- 20 Minute Dinners
- German Chocolate Pudding
- Buffalo Chicken Ravioli
Crustless Pumpkin Pie Crumble
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Save To Your Recipe BoxIngredients
Pumpkin Pie Layer
- 1 15-ounce pumpkin purée
- ½ cup granulated sugar
- ½ cup brown sugar light or dark, pack
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ½ cup heavy cream
Cinnamon Streusel
- 1 and ½ cups all-purpose flour
- ½ cup old-fashioned roll oats
- 1 and ½ cups granulated Sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons unsalted butter melted
Instructions
- For the oats (see post above for more info) – Pulse the oats in a food processor to break them down. I give them a couple of pulses so they're broken down into bits about half their original size. You can do them as small or large as you want depending on how much texture you want.
- Preheat your oven to 375°F. Grease a 12-inch cast iron skillet, a deep pie pan, or a medium casserole dish with solid vegetable shortening or butter. The dish needs to be about 3 inches deep.
- Whisk eggs and add them to a medium bowl along with the pumpkin, sugar, pumpkin pie spice, salt, and vanilla extract in a large bowl. Whisk in heavy cream until smooth. Pour into prepared your baking dish and set aside.
- Now for the streusel. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork (or mixer) until crumbly.
- Spread the cinnamon streusel topping on top of the pumpkin mixture in an even layer.
- Bake until the filling is set and the streusel top is golden brown, 45 to 55 minutes.
- It's not going to serve in slices like a pie, you'll need to scoop it out like a cobbler. Allow it to cool for about 10 to 15 minutes before serving. I like it best served warm with vanilla ice cream.
- Store any leftovers in an airtight container in the refrigerator. It will last about 4 days in the fridge.
My crew was hungry and I wanted to try this but I had zero time. So I substituted the canned shredded chicken and made it in the skillet, cooking between medium and low heat. Then once the cheese was melted on top, I added jalapeño slices and served on buns. They were amazing! Thanks for the recipe!
I don’t see my question about brown sugar so I’m sending again. Your post mentions brown sugar and white granulated sugar as ingredients needed, but the recipe itself only mentions white sugar. I love brown sugar and would like to know what amount and where to add it. Thanks.
Thank you for catching that, Alice. It should be 1/2 cup granulated sugar and 1/2 cup brown sugar (light or dark). I corrected it in the recipe card. Again, thanks for pointing that our to me.
This looks delicious. I have everything to make it including brown sugar. You mention brown and granulated sugar in the post, but the recipe card only shows granulated. I like brown sugar and would like to know amounts and where to add in the recipe.