Pumpkin Crumble
Posted on by Yael Ben-Ari

Pumpkin Crumble Recipe

Pumpkin CrumbleThe Pumpkin Crumble Recipe is Really Easy when you don’t have time to make Pumpkin Pie.  I could have sworn I posted this before Thanksgiving.  It he post was all ready to go, including pictures, then I posted something else and forgot.  Well, here it is.  Not in time for Thanksgiving, but at least in time for Hanukkah, Christmas and New Years.
Ingredients
.  1 Can Pumpkin Pie Filling (or your favorite Pumpkin Pie filling recipe (mine is below))
.  1 Box Cake Mix (Use Yellow, Orange, Lemon or Spice Cake Mix.  All of them are good.)
.  Pumpkin Pie Spice
Pumpkin Crumble MosaicDirections
1)  Prepare Pumpkin Pie Filling mixture as directed on can.
2)  Pour into 9 X 13 glass pan.
3). Crumble a generous half of the box of Cake Mix onto the top of the Pumpkin mixture.
4). Sprinkle with more Pumpkin Pie Spice  (You can also top with grated orange or lemon rind. – optional)
5). Bake at 325 for 30-40 minutes, or until knife inserted into the mixture comes out clean.
(Here is the recipe for my absolute favorite Pumpkin Pie Filling.  This is what I use when I am making this dessert.  I often bump up the amount of Pumpkin Pie Spice for more zing.  I also cut the sugar in half.  And I usually mix all the filling ingredients together in the order listed without heating them if I am making the Pumpkin Crumble.  It leaves more moisture for the cake mix to absorb.)
My Favorite Pumpkin Pie Filling (from my Mom)
 
Ingredients
.  1 1/2 Cups Pumpkin
.  1/2 Cup Brown Sugar
.  1/2 Cup White Sugar
.  1 Tbsp Molasses
.  1 Tbsp Pumpkin Pie Spice
.  1/2 tsp Salt
.  2 Eggs plus 1 Egg Yolk, Beaten
.  1 Cup Milk
Pumpkin Pie Spice Equivalent (takes the place of the pumpkin pie spice above)
1 1/2 tsp Cinnamon (plus)
3/4 tsp Nutmeg (plus)
1/4 tsp Cloves (plus)
1/4 tsp Ginger (plus)
Mix generous portions of the above spices to make 1 Tbsp Pumpkin Pie Spice
Directions
1)  Heat liquids to scalding stage.
2)  Add remaining ingredients, except for Eggs to the liquids.
3)  Stir well.
4)  Add small amount of hot filling mixture to the Eggs, stirring constantly.
5)  Add Egg mixture gradually to rest of Pumpkin mixture, stirring constantly.
6)  Pour Pumpkin pie mixture into crust.  (Of course, there is no crust if you are making the Pumpkin Crumble instead of pie.)
7)  Bake at 325 for 40 minutes, or until knife comes out clean when inserted 1 ” from border.
8)  Chill to prevent further baking.
Enjoy a delicious and easy Halloween, Thanksgiving or Christmas desert, without having to make crust.
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15 Replies to “Pumpkin Crumble Recipe”

  1. Oh that sounds sooooo good. I was just going down through the ingredients list and I have everything I need!

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  2. well I have never heard of Pumpkin Crumble, but it sounds delicious. Can you tell me what is in the Pumpkin Pie Spice? I don’t think we have it here in Australia. Also what is the white topping? Or is that just the cake mix?
    I will have to mark this recipe to make in winter, not now in hot summer Australia!
    I am linking up to you through Mosaic Monday. Have a wonderful week.

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    1. Hi Jill,

      Thanks for coming by. My mistake for not adding the equivalents for the pumpkin pie spice. It is really just a mixture of cinnamon, nutmeg, ginger and cloves. I added that equivalent to the recipe. Yes, indeed, the whitefish topping is the cake mix which has absorbed some of the liquid and forms a somewhat crumbly topping. Some mixes do this better than others.

      Yael

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    1. Hi Anne,

      Thanks for returning the visit. It was really nice seeing what you have done with the shutters.

      Yael

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    1. Hi Carol,

      Thanks for coming by. This is about one of the easiest things I make for the holidays. Pumpkin is one of my favorites.

      Yael

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