Easy Pumpkin Crumb Pie Recipe: Perfect Fall Dessert Idea 🎃✨

Table of Contents: Pumpkin Crumb Pie

Pumpkin Crumb Pie

There’s something magical about the aroma of warm pumpkin pie filling mingling with a buttery, crunchy streusel topping. This Pumpkin Crumb Pie is the perfect marriage of creamy pumpkin custard and a sweet, nutty crumble that elevates the classic dessert into something extraordinary. Whether you’re hosting Thanksgiving, treating your family to a cozy Sunday dinner, or simply craving a slice of autumnal comfort, this recipe delivers every time.

With its rich pumpkin flavor, spiced filling, and irresistible walnut-studded topping, this pumpkin crumble pie recipe is destined to become a staple in your dessert rotation. Plus, it’s surprisingly easy to make—no fancy pastry skills required!

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Introduction: PUMPKIN CRUMB PIE – A Dessert Worth Celebrating

Few desserts capture the essence of fall quite like a Pumpkin Crumb Pie. This delightful twist on traditional pumpkin pie swaps the top crust for a buttery, crumbly streusel, adding a satisfying crunch to every bite. The creamy pumpkin filling, infused with warm spices like cinnamon, nutmeg, and cloves, pairs perfectly with the sweet, nutty topping.

Perfect for holiday gatherings, potlucks, or even a simple weeknight treat, this pumpkin streusel pie is as versatile as it is delicious. The combination of evaporated milk and eggs ensures a silky-smooth texture, while the yellow cake mix and melted butter create a golden, crisp crumb topping. Chopped walnuts add an extra layer of flavor and crunch, making this pie a true crowd-pleaser.

If you love classic pumpkin pie but crave a little extra texture, this pumpkin crumb pie is the answer. It’s the kind of dessert that disappears fast—so be sure to make two!

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Alternate Names & Variations

This dessert goes by many names, and you might find it under different titles in cookbooks or online:

– Pumpkin Crumble Pie
– Pumpkin Streusel Pie
– Crumb-Topped Pumpkin Pie

For a fun variation, try swapping walnuts for pecans or adding a drizzle of caramel sauce before serving.

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Ingredients: PUMPKIN CRUMB PIE

For the Pumpkin Filling:

– 2 unbaked pie shells (store-bought or homemade)
– 15 ounces solid-pack pumpkin (not pumpkin pie filling)
– 12 ounces evaporated milk
– 3 large eggs
– 1 cup granulated sugar
– 4 teaspoons pumpkin pie spice

For the Crumb Topping:

– 15.25 ounces yellow cake mix (1 standard box)
– 3/4 cup melted butter
– 1-1/2 cups chopped walnuts

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Step-by-Step Instructions

1. Preheat & Prepare the Pie Shells

– Preheat oven to 350°F (175°C).
– Place 2 unbaked pie shells in pie dishes and crimp edges if desired.

2. Make the Pumpkin Filling

– In a large bowl, whisk together:
– 15 oz pumpkin puree
– 12 oz evaporated milk
– 3 eggs
– 1 cup sugar
– 4 tsp pumpkin pie spice
– Pour evenly into both pie shells.

3. Create the Crumb Topping

– In a separate bowl, combine:
– 1 box yellow cake mix
– 3/4 cup melted butter
– 1-1/2 cups chopped walnuts
– Mix until crumbly.
– Sprinkle generously over the pumpkin filling.

4. Bake to Perfection

– Bake for 50–60 minutes, or until the filling is set and the topping is golden brown.
– Let cool for at least 1 hour before slicing.

Chef’s Tip: If the topping browns too quickly, loosely tent with foil.

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Recipe Card (Quick Reference)

Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins
Servings: 12 slices (2 pies) | Calories: ~380 per slice

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Why This Recipe Works & Expert Tips

– The perfect texture: The evaporated milk ensures a silky custard, while the cake mix topping adds a delightful crunch.
– Easy shortcut: Using store-bought pie shells saves time without sacrificing flavor.
– Customizable: Swap walnuts for pecans or omit nuts for a nut-free version.

Pro Tip: For extra flavor, toast the walnuts before adding them to the crumb mixture.

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Storage, Freezing, and Reheating Tips

– Room Temp: Keeps well for 1–2 days (covered).
– Fridge: Store for up to 4 days in an airtight container.
– Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
– Reheat: Warm slices in the oven at 300°F for 10 minutes for best texture.

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People Also Ask: PUMPKIN CRUMB PIE

What’s the trick to making a perfect pumpkin crumb pie crust?

The key is using cold butter (or chilled pie dough) to prevent a soggy crust. Pre-baking the crust for 5–7 minutes before adding the filling can also help. If using store-bought shells, opt for deep-dish versions for extra filling capacity.

How do I make a crunchy crumb topping for pumpkin pie?

For maximum crunch, use melted butter (not softened) and mix just until crumbly—overmixing can make it dense. Adding chopped nuts (like walnuts or pecans) enhances texture. Bake until golden brown for the best results.

Can I use canned pumpkin for crumb pie?

Yes! Canned solid-pack pumpkin (not pumpkin pie filling) works perfectly. It’s consistent in texture and flavor, making it ideal for baking.

How long does pumpkin crumb pie stay fresh?

When stored properly in the fridge, it stays fresh for 3–4 days. For longer storage, freeze slices wrapped in plastic and foil for up to 2 months.

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Conclusion: PUMPKIN CRUMB PIE – A Must-Try Fall Dessert

This Pumpkin Crumb Pie is the ultimate fall dessert—creamy, spiced, and topped with a buttery, nutty crumble that takes it to the next level. Whether you serve it at Thanksgiving or enjoy it as a cozy treat, it’s sure to be a hit.

Have you tried this recipe? Share your results in the comments or tag us on social media—we’d love to see your creations!

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