Best Pumpkin Crumble Recipes

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (215˚C).
• In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
• Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
• Place the pie crust in a 9-inch (23 cm) pie pan and shape.
• Carefully pour pie filling into pan.
• Bake for 15 minutes at 425˚F (215˚C).
• Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
• For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
• Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
• Once cooled, crush the caramelized pecans in a plastic bag.
• Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
• Enjoy!

MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
• Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
• Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
• Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
• Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
• Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
• Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
• Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
• Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
• Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
• Serve chilled or at room temperature.

PUMPKIN CRUMBLE YOGURT PARFAIT

Steps:

• Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
• Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

PUMPKIN APPLE BUTTER PIE WITH GINGERSNAP CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Combine all topping ingredients in a bowl. Stir until mixture resembles course crumbs.
• In a separate large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre-made or home made).
• Bake pie crust and filling in preheated oven for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean.
• Sprinkle streusel topping over pie and bake an additional 15 minutes.
• Enjoy!

PUMPKIN SPICE CRUMBLE WITH PEAR AND CRANBERRY

Steps:

• Preheat the oven to 375 degrees F.
• For the crumble topping: In a food processor, combine the diced butter, granulated sugar, brown sugar, pecans, oats, flour, pumpkin spice and salt. Pulse in short bursts of 3 to 5 seconds until the mixture resembles little pebbles. Or combine in a bowl and mix well, then work the mixture by hand to the desired texture. Reserve, chilled. (The mixture may be refrigerated for up to 2 weeks or frozen indefinitely.)
• For the filling: Combine the pears and cranberries in a large bowl and sprinkle the cornstarch, granulated sugar, ginger, orange zest and salt over the fruit. Mix well to combine.
• Lightly grease a 13-by-9-inch baking dish with butter or cooking spray. Transfer the fruit mixture to the baking dish and spread into an even layer. Scatter the crumble topping over the fruit, covering it completely. Bake until bubbling and browned on top, about 40 minutes. Rest 10 minutes before serving.
• Serve with Pumpkin Spiced Whipped Cream, vanilla ice cream or Greek yogurt. For a unique flavor twist, try coffee ice cream.
• In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.

GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
• Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
• To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
• In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.
• Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners' sugar.

PUMPKIN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
• Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
• In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
• Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
• Serve room temperature or slightly warm with whipped cream on the side.

PUMPKIN CRUMBLE

Steps:

• Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture. Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.

GINGERSNAP CRUMBLE PUMPKIN PARFAITS

Steps:

• Prepare *Gingersnap Crumble,set aside.
• Place ice cream in refrigerator for 20 to 30 minutes or just until softened.
• In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
• Stir ice cream to soften; fold into pumpkin mixture.
• Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
• Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
• Before serving, top with whipped cream (and a leaf pastry cutout if desired). Sprinkle with additional pumpkin pie spice.
• *Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.

SPICED KABOCHA SQUASH PIE WITH PUMPKIN-SEED CRUMBLE

Steps:

• Preheat the oven to 400°F with 1 rack on the bottom rung and 1 rack in the center of oven. Place 1 rimmed baking sheet on the bottom rack to preheat.
• Make the pie dough:
• In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
• Roast the squash:
• Meanwhile, cut the squash in half horizontally. Scoop out and discard the seeds. Place the squash, cut-side down, on a rimmed baking sheet and add a splash of water to the pan. Bake in center of oven until the squash flesh is easily pierced with a knife, about 1 hour. Remove from the oven, and allow to cool. Reduce the oven to 375°F.
• Roll out the dough:
• Meanwhile, roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, then crimp the edge as desired. Chill at least 30 minutes.
• Make the crumble topping:
• In a medium bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder to combine. Add the butter and massage with your fingertips until the mixture becomes clumpy and moist. Add the pumpkin seeds and mix until incorporated. Chill at least 30 minutes.
• Fill the pie and bake:
• When the squash is cool enough to handle, scoop out enough flesh to measure 2 1/4 cups and place in a blender. (Discard the skins and reserve extra squash flesh for another use.) Add cream, sugar, molasses, eggs, vanilla, ginger, cinnamon, nutmeg, and salt to the blender. Puree until filling is smooth and creamy.
• Pour the filling into the unbaked pie shell (do not overfill) and smooth the top with a rubber spatula. Sprinkle the top with the crumble mixture. Place on preheated rimmed baking sheet on bottom rung of oven. After 30 minutes, rotate baking sheet and move to center rung of oven. Bake until the filling is set and the crumble topping is golden brown, 25 to 35 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.

PUMPKIN MUFFINS WITH CRUMBLE TOPPING (G/F)

Steps:

• MUFFINS: In a large bowl, combine the flour, sugar, baking powder, pie spice and salt.
• In another bowl, combine the eggs, pumpkin, oil and vanilla.
• Stir the wet ingredients into the dry ingredients just until moistened.
• Coat muffin pans with non-stick spray or use muffin liners and fill each three-fourths full with batter.
• CRUMBLE TOPPING: Combine the flour, sugar, brown sugar and pie spice. Cut in the shortening until crumbly.
• Sprinkle crumble topping over each muffin batter.
• Bake at 350F for 25-30 minutes or until a toothpick test passes clean.
• Cool for 5 minutes in pan before removing from pan to wire rack to cool completely or you may serve warm.

GREEN BEAN CASSEROLE WITH PUMPKIN SEED CRUMBLE (EAT CLEAN FOR THANKSGIVING)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
• Fill a large bowl with cold water and ice to make an ice bath.
• Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
• Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
• Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
• Bake in the preheated oven until top is golden brown, about 10 minutes.

GINGERSNAP CRUMBLE PUMPKIN PARFAITS

Steps:

• 1. Prepare Gingersnap Crumble. Set aside. 2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon. 3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours). 4. Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice. Makes 10 servings. Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.

PUMPKIN CHEESECAKE CRUMBLE SQUARES

Steps:

• For crust:
• Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.
• For filling:
• Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.
• For topping:
• Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.

PUMPKIN CRUMBLE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes. Pour batter into pan.
• In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
• Bake 45 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.

PUMPKIN CHEESECAKE CRUMBLE SQUARES

Steps:

• FOR CRUST:.
• Preheat oven to 350 degrees.
• Generously butter 9x9x2-inch metal baking pan.
• Line rimmed baking sheet with parchment.
• Using on/off turns, blend first 4 ingredients in processor until coarse meal forms.
• Add pecans; using on/off turns process until nuts are chopped.
• Add oats, process using on/off turns until mixture is moistened but not clumping.
• Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor).
• Transfer remaining crumbs to lined baking sheet.
• Bake crumbs on sheet until golden, stirring once, about 12 minutes.
• Cool crumbs. Bake crust until golden about 30 minutes.
• Remove from oven while preparing filling.
• Maintain oven temperature.
• FOR FILLING:.
• Blend all ingredients in same processor unti smooth.
• Spread filling over warm crust;bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
• Maintain oven temperature.
• FOR TOPPING:.
• Mix all ingredients in small bowl. Spread evernly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes.
• Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping.
• Cover;chill until cold, about 2 hours.
• Cut into squares.
• *Can be made 2 days ahead.
• ENJOY!

PUMPKIN PIE CUPCAKE, VANILLA CHANTILLY AND CRUMBLE

Steps:

• Preheat the convection oven to 350 degrees F. Line a cupcake or muffin pan with regular-size cupcake liners.
• In a mixing bowl of a stand mixer fitted with a paddle attachment, mix the sugar and eggs until pale yellow. Add the melted butter, orange juice and vanilla. Then add the pumpkin puree. Add the cinnamon, nutmeg and ginger to the mixing bowl, and combine thoroughly.
• In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients and the sour cream to the egg mixture, alternating between the dry ingredients and the sour cream. Fill the prepared cupcake liners three-quarters of the way full with the batter. Bake until a toothpick inserted in the center comes out clean, 14 to 16 minutes.
• To assemble: Top the pumpkin cupcake with a dollop on top of the Vanilla Chantilly. Roll the sides of the cupcake in the Crumble to coat.
• In a mixing bowl fitted with a whisk attachment, whip 3 cups of the heavy cream until it starts to get thick. Add the powdered sugar a little at a time while it is whipping, being careful not to over mix the cream. Then add the vanilla. At this point the whipped cream should be at a soft peak. Bloom the gelatin with the remaining 6 tablespoons heavy cream When the gelatin is completely bloomed, put in the microwave at 10 second increments until melted. Then add the warm liquid to the whipped cream. Put the vanilla chantilly in a piping bag fitted with a round tip.
• Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle, combine the flour, sugar, butter, baking powder, cinnamon and salt. Mix just enough to combine. Spread the crumble on a sheet tray in a thin layer and bake until golden brown. (The crumble can also be used as topping for muffins and quick breads.)

GINGERBREAD-PUMPKIN CRUMBLE BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix flour, baking powder and 1 tsp. spice until blended. Beat butter, 1 cup sugar and 1/4 cup molasses in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Remove 1 cup dough; place in medium bowl. Add oats; mix with fingers or fork until mixture resembles coarse crumbs. Set aside. Press remaining dough onto bottom of prepared pan.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add pumpkin, vanilla, remaining molasses and spice; mix well. Blend in eggs; pour over crust. Sprinkle with reserved crumb mixture.
• Bake 30 to 35 min. or until topping is golden brown. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars.

CRUMBLE TOP PUMPKIN MUFFINS

Steps:

• 1. PREHEAT oven to 400°.
• 2. Paper-line or grease 24 muffin cups.
• 3. COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl.
• 4. Combine pumpkin pie mix and eggs in medium bowl; mix well.
• 5. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
• 6. Sprinkle with Streusel Topping.
• 7. BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly.
• 8. Serve warm.
• 9. FOR STREUSEL TOPPING:
• 10. COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in a small bowl.
• 11. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.

CRUMBLE-TOP PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 400 degrees F. Paper-line or grease 24 muffin cups. Combine baking mix, raisins, oats, sugar, and cinnamon in a large bowl. Combine pumpkin pie mix and eggs in a medium bowl; mix well. Stir in oat mixture until just moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping. Bake for 14-16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm. Streusel Topping: Combine flour, sugar and cinnamon in small bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly.