Looking for a delightful twist on a classic favorite? Say hello to the Crustless Pumpkin Pie Crumble—a dessert that promises all the rich, spiced goodness of traditional pumpkin pie without the fuss of a crust! This easy-to-make recipe combines velvety pumpkin filling with a crunchy granola and pecan topping, creating a perfect harmony of textures and flavors that will leave your taste buds dancing. Whether it's for a holiday gathering or a cozy night in, this pie crumble is sure to impress your family and friends. Get ready to indulge in this irresistible treat that’s not only delicious but also simple to whip up!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup heavy cream
- 1 cup granola
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish or baking pan with butter or non-stick cooking spray.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Whisk together until the mixture is smooth and well incorporated.
- Gradually pour in the heavy cream while continuing to whisk, ensuring all ingredients are fully blended and create a uniform custard-like consistency.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly with a spatula.
- In a separate small bowl, mix the granola and chopped pecans to create the crumble topping.
- Sprinkle the granola and pecan mixture evenly over the top of the pumpkin filling, creating a crunchy layer.
- Place the dish in the preheated oven and bake for 40-45 minutes, or until the center is set and the edges are slightly golden brown.
- Remove from the oven and let cool for 15-20 minutes at room temperature. The pie will continue to set as it cools.
- Serve warm or chilled, optionally topped with whipped cream or a scoop of vanilla ice cream.
- Store any leftovers in the refrigerator, covered, for up to 3-4 days.
Tips
- Prep Ahead: To save time, you can prepare the pumpkin filling a day in advance and store it in the refrigerator. Just mix in the heavy cream and bake when you’re ready to serve!
- Customize Your Topping: Feel free to experiment with different nuts or add spices like ginger or cloves to the crumble topping for an extra flavor kick.
- Check for Doneness: The pie is ready when the center is set and a toothpick inserted comes out clean. If the edges start to brown too quickly, cover them with foil.
- Serve with Style: For an elegant touch, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon on top will elevate the presentation!
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator. This pie crumble can last for up to 3-4 days, making it a perfect make-ahead dessert!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 95mg
