Pumpkin Crumble Pie

If you love pumpkin pie but wish it had a little more texture, this Pumpkin Crumble Pie is for you! It starts with a homemade buttery pie crust, filled with a rich, creamy pumpkin pie filling, and finished with a generous layer of brown sugar, oat, and pecan streusel.

Think classic pumpkin pie meets apple crumble pie. You get that smooth, perfectly spiced pumpkin filling with a buttery, crunchy topping that takes it to a whole new level.

This homemade pumpkin crumble pie is the perfect Thanksgiving dessert, and it’s just as delicious served cold the next day as it is at room temperature with a big dollop of fresh whipped cream.

Why You’ll Love This Pumpkin Crumble Pie

The best of both worlds. All the creamy goodness of traditional pumpkin pie with a buttery, crunchy streusel topping.
Homemade buttery crust. This food processor pie crust is easy to make and creates a delicious, flaky foundation.
Brown sugar pecan crumble. The combination of brown sugar, oats, pecans, and butter adds incredible texture and flavor.
Perfect for Thanksgiving. It’s a fun twist on a classic holiday dessert.
Make-ahead friendly. This pie can be made the day before, which is always helpful when you’re preparing a holiday meal.

Ingredients You’ll Need

Homemade Pie Crust

Salted Butter: Cold butter is key to creating a flaky pie crust. Make sure it’s diced before adding it to the food processor.

All-Purpose Flour: Forms the structure of the crust.

Granulated Sugar: Adds just a touch of sweetness.

Kosher Salt: Enhances the buttery flavor.

Ice Water: Helps bring the dough together without warming the butter.

This recipe makes one large pie crust designed for a deep pie plate. I like using my 11½-inch fluted pie plate from Amazon because it creates a beautiful decorative edge without having to hand-crimp the dough.

[Insert Amazon affiliate link to fluted pie plate]

Brown Sugar Pecan Streusel Topping

Salted Butter: Melted butter brings the streusel together and gives it a rich, buttery flavor.

Pecans: Finely chopped pecans add a delicious nutty crunch.

Old-Fashioned Oats: Give the crumble its signature texture. I recommend old-fashioned rolled oats rather than quick oats.

All-Purpose Flour: Helps create those delicious crumbly clusters.

Light Brown Sugar: Adds sweetness and a caramel-like flavor to the topping.

Ground Cinnamon: Adds a little warmth without overpowering the pumpkin filling.

Kosher Salt: Balances the sweetness.

Pumpkin Pie Filling

Pumpkin Puree: Use one 15-ounce can of pure pumpkin puree, not pumpkin pie filling.

Large Eggs: Help the pumpkin filling set as it bakes.

Heavy Cream: Creates a rich, silky texture.

Light Brown Sugar and Granulated Sugar: The combination adds sweetness and depth of flavor.

Vanilla Extract: Enhances the flavor of the filling.

Ground Cinnamon, Ginger, Nutmeg, and Cloves: A classic combination of warm pumpkin pie spices. I keep the ginger, nutmeg, and cloves subtle so they don’t overpower the pumpkin.

Kosher Salt: Brings all the flavors together.

How to Make Pumpkin Crumble Pie

Step 1: Make the Homemade Pie Crust

Add the flour, sugar, and kosher salt to a food processor. Pulse a few times to combine.

Add the cold, diced butter and pulse just until the butter is broken down into pea-sized pieces. Be careful not to overprocess. You want those little pieces of butter throughout the dough because they help create a flaky crust.

Add the ice water, 2 tablespoons at a time, pulsing briefly after each addition.

Once the dough starts to come together but is still crumbly, stop processing.

Turn the dough out onto a piece of parchment paper and use your hands to gently bring it together. Shape it into a disc, wrap it tightly, and refrigerate for at least 1 hour.

Step 2: Prepare the Brown Sugar Pecan Streusel

In a medium bowl, combine the melted butter, finely chopped pecans (pro-tip: I buy big bags of pecans at Costco or BJ’s and use my rotary cheese grater to finely chop the nuts) , old-fashioned oats, flour, brown sugar, cinnamon, and kosher salt.

Mix everything together with a fork until the mixture resembles crumbly, wet sand.

Place the streusel in the refrigerator while you prepare the pumpkin filling. It will firm up as it chills, which helps create those delicious crumble pieces.

Step 3: Make the Pumpkin Pie Filling

In a large mixing bowl, combine the pumpkin puree, eggs, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and kosher salt.

Whisk everything together until completely smooth and well combined.

Set aside while you roll out the pie crust.

Step 4: Roll Out and Shape the Pie Crust

After the dough has chilled for at least 1 hour, remove it from the refrigerator.

Lightly flour your work surface and rolling pin. Roll the dough into a large circle, making sure to lift and rotate it occasionally as you work.

Add more flour as needed to prevent sticking.

Gently transfer the dough into your deep pie plate, making sure it settles all the way into the bottom and lightly pressing it against the sides.

Trim away any excess dough, leaving approximately 1 inch of overhang around the edge of the pie plate.

Fold that overhanging dough underneath itself to create a thick, even rim around the top of the pie.

Crimp or flute the edges as desired.

My favorite shortcut: I use an 11½-inch fluted pie plate that does most of the work for you! Simply press the dough gently into the fluted edges of the plate to create a beautiful decorative crust without having to crimp it by hand.

Step 5: Bake the Pumpkin Pie

Preheat the oven to 425°F.

Pour the prepared pumpkin filling into the unbaked pie crust.

Place the pie on the middle oven rack and bake for 15 minutes.

Step 6: Add the Crumble Topping

After the first 15 minutes, carefully remove the pie from the oven.

Take the streusel topping out of the refrigerator. It will likely have hardened together, so use a fork to break it into small crumbles.

Carefully distribute the crumble topping evenly over the pumpkin filling.

Reduce the oven temperature to 350°F.

Return the pie to the middle rack and bake for approximately 45 minutes more, until the topping is golden brown and the pumpkin filling is set around the edges with a slight jiggle in the center.

Keep an eye on the crust as it bakes. If the edges begin getting too brown, cover them with aluminum foil or use a pie crust shield.

Step 7: Cool and Serve

Remove the pie from the oven and let it cool for at least 2 hours before slicing. This gives the pumpkin filling time to finish setting.

You can serve this pumpkin crumble pie at room temperature, chilled, or gently warmed in the microwave.

I love serving it with homemade whipped cream. For an extra fall flavor, add a little maple extract to the whipped cream!

My Tips for the Best Pumpkin Crumble Pie

Don’t Overprocess the Pie Crust

One of the biggest secrets to a flaky homemade pie crust is leaving visible pieces of cold butter throughout the dough.

When using the food processor, pulse only until the butter is about the size of small peas. You don’t want the mixture to become completely smooth.

The same goes for adding the ice water. Once the dough begins holding together when pressed, stop processing and finish bringing it together by hand.

Use a Deep Pie Plate

This is not your average shallow pumpkin pie!

Between the creamy pumpkin filling and generous amount of brown sugar pecan streusel, you’ll want a large, deep pie plate.

I use an 11½-inch fluted pie plate, which gives the pie plenty of room and creates a beautiful decorative crust.

Chill the Streusel Before Baking

Refrigerating the streusel allows the butter to firm up and helps the mixture form little clusters.

When you’re ready to add it to the pie, simply break it apart with a fork.

Protect the Pie Crust

Because this pie bakes for approximately 1 hour, the edges of the crust may begin to brown before the filling is finished.

I like using a pie crust shield, but aluminum foil works too.

Let the Pie Cool Before Slicing

As tempting as it is to cut into the pie right away, give it at least 2 hours to cool.

Pumpkin pie filling continues to set as it cools, so cutting it too early can result in a softer filling that doesn’t hold its shape.

How to Make Homemade Whipped Cream

This pumpkin crumble pie is delicious on its own, but a big dollop of fresh whipped cream makes it even better!

Ingredients:

1 cup cold heavy whipping cream
¼ cup powdered sugar
Optional: a few drops of maple extract

In a large mixing bowl, combine the heavy whipping cream and powdered sugar.

Using a hand mixer, beat on medium-high speed for approximately 2–3 minutes, or until stiff peaks form.

If you want maple whipped cream, add a few drops of maple extract while mixing, starting with a very small amount and adjusting to taste.

Be careful not to overmix, or the whipped cream can become grainy.

Can You Make Pumpkin Crumble Pie Ahead of Time?

Absolutely! This is a great Thanksgiving dessert to prepare the day before.

Bake the pie as directed and allow it to cool for approximately 2 hours. Once cooled, cover and refrigerate overnight.

You can serve it cold directly from the refrigerator or allow it to sit at room temperature briefly before serving.

If you prefer your pumpkin pie warm, you can gently heat individual slices in the microwave.

How to Store Pumpkin Crumble Pie

Because the pumpkin filling contains eggs and heavy cream, this pie should be stored in the refrigerator.

Cover the cooled pie tightly or transfer individual slices to an airtight container.

It will keep in the refrigerator for approximately 3–4 days.

For the best texture, store the whipped cream separately and add it just before serving.

Frequently Asked Questions

What’s the difference between pumpkin pie and pumpkin crumble pie?

Traditional pumpkin pie has a smooth, custard-like pumpkin filling baked inside a pastry crust.

Pumpkin crumble pie takes that same creamy filling and adds a buttery brown sugar streusel topping made with oats, flour, and pecans.

The result is a combination of creamy pumpkin pie and crunchy crumb topping in every bite.

Can I use store-bought pie crust?

Yes, but you’ll need enough dough to line a large, deep pie plate. A single standard refrigerated pie crust may not be large enough.

Can I make the pie crust ahead of time?

Yes! You can prepare the dough up to 2 days in advance and store it tightly wrapped in the refrigerator.

You can also freeze the dough for longer storage. Thaw it overnight in the refrigerator before rolling it out.

How do I know when pumpkin crumble pie is done?

The streusel should be golden brown, and the pumpkin filling should be set around the edges with a slight jiggle in the center.

Remember that the filling continues to set as the pie cools.

Should pumpkin crumble pie be served warm or cold?

Either! This pie is delicious at room temperature, chilled, or gently warmed.

I especially love it with fresh whipped cream or maple whipped cream.