Pumpkin Crumble
Indulge in the flavors of fall with a twist on classic pumpkin pie — this Pumpkin Crumble layers a spiced pumpkin custard with a buttery cake-and-pecan topping for an easy, crowd-pleasing dessert. Top it with fresh whipped cream for the perfect finishing touch.
Ingredients
- 1 can pumpkin
- 1 can evaporated milk
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon pumpkin spice
- 1 teaspoon cinnamon
- 1 box cake mix (yellow, white or spice)
- 3/4 cup chopped pecans
- 3/4 cup chopped white chocolate chips
- 1 1/2 cups melted butter
- 1 cup heavy whipping cream (for whipped cream)
- 2 tablespoons sugar (for whipped cream)
Instructions
- Heat oven to 350 F.
- In a mixing bowl, mix pumpkin, evaporated milk, brown sugar, eggs, pumpkin spice and cinnamon.
- Pour into a greased 9-by-11-inch baking dish.
- In a separate bowl, mix cake mix, pecans and white chocolate chips.
- Sprinkle the cake mix mixture over the pumpkin mixture.
- Pour melted butter evenly over the top. Do not mix or stir.
- Bake 1 hour.
- To make the whipped cream, use a hand mixer to whip heavy whipping cream and sugar until thick.
- Serve the crumble warm with whipped cream on top.
Cook’s Notes
Resist the urge to stir the layers together after adding the butter — leaving the cake mix topping dry and untouched is what creates that classic crumbly, streusel-like crust as it bakes. A hand-held mixer makes whipping the cream quick and effortless right before serving.
Ingredient Swaps
Use yellow, white or spice cake mix depending on your preference, and swap pecans for walnuts if that’s what you have on hand. Chopped white chocolate chips can be replaced with butterscotch or semisweet chocolate chips for a different flavor twist.
Serving Suggestions
Serve this crumble warm, topped with a generous dollop of fresh whipped cream. It also pairs nicely with a scoop of vanilla ice cream for an extra indulgent dessert.
Storage & Reheating
Store leftover crumble covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30 seconds, then top with fresh whipped cream before serving.
Common Questions
Can I make this pumpkin crumble ahead of time?
Yes, you can bake it a day in advance and store it covered in the refrigerator; just reheat before serving and add the whipped cream fresh.
Why shouldn’t I stir the layers together before baking?
Leaving the cake mix and butter unmixed on top allows it to bake into a crisp, crumbly topping rather than blending into the pumpkin filling.
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pureed and well-drained so the filling sets up properly, since canned pumpkin has a consistent moisture content that helps the recipe bake evenly.
